In an ideal world, each place you use for the ceremony and reception will have everything you need for a perfect event. However, things are rarely exactly how you wish them to be. Brides usually ask us for recommendations for rental businesses that can supply additional items that may be needed. But before we recommend any other business we try to help the bride determine exactly what may be needed and sources for those items. Before you rent anything, be sure to check with your wedding ceremony site, wedding reception venue, caterers, beverage providers, décor company, florist, entertainment, audiovisual, staging and lighting companies for items needed. It is hard to believe that one could need something these services couldn’t provide, but if there is, a reputable rental provider is your answer. Once you have identified the items you think you’ll need, have a conversation with two or more rental services to check the quality of the items provided as well as the rental costs.

Your ceremony or reception venue and wedding planner may be able to refer you to a reputable service that comes with strong references from previous customers. To help you with discussions about rental items, there are some questions you will want to ask them. Ask the agency to be specific about the services they will supply. Will they merely deliver the items to your site or does the price include set up and tear down? Ask if the items are insured against theft and/or damage and is that included in the rental fee. If it is not included, ask for the amount of insurance you may need if applicable. Bear in mind that a full service décor or wedding planning company will likely be able to handle all or part of your décor, floral, table settings, glassware, tables, chairs and chair covers, linens, and lighting requirements. In addition to the usual items, the décor company may be your best source for any unusual items you decide you must have to complete the theme of your celebration. How much “extra” you want will likely be determined more by budget than lack of resources.

Happy planning…Kay

If you are planning to serve liquor at your reception there are a few ground rules to remember as you place your order. Costs for beverages can either be managed or reach the stratosphere. The prices of champagne, wine, beer and/or hard liquor can vary a great deal but with a little research on brands, quantities and service style, you can contain the costs. A great deal depends on the expectations of your guests and your own personal tastes. Here are some guidelines to keep in mind as you choose your wedding spirits.

• Champagne Guides – Brut =extra dry, Extra sec or sec =medium dry to medium sweet, demi sec or doux = sweet to very sweet

• 750 ml = six flute glasses of champagne and 1500 ml = 12 flutes

• Budget 2 glasses of champagne per person if wait staff are pouring

•You can control costs by planning 1 glass per person, and have it served by waiters from silver trays

• Serve champagne at 70 degrees Fahrenheit

Wine:

• Sugar Content – very dry = 0% sugar, dry=1-2%, medium=3-6%, sweet 7+%

• Budget two glasses of wine per person per hour

• Budget a bottle of wine per person if you are serving cocktails before/during meal service

• Unless dictated otherwise by menu choices and guest preferences, the usual breakdown of wine to be served is 60% white, 40% red

Beer

• Include a mix of light, dark, imported, and nonalcoholic beers. Factors that will influence quantities served

• Will you serve wine and beer only or include specialty drinks?

• Will you have an open bar?

• Will you serve wine with the meal following cocktails or with no pre meal cocktails?

• Will you serve after dinner liquors?

• Will the bar remain open during dinner?

Other factors to consider:

•You will need one bar for every 40-50 guests

•You will need one bartender for every 40 guests

• Set up a minimum of 3 glasses per person per bar

Happy planning…Kay

Your wedding planner and/or your facility vendor can help you assemble a memorable buffet for your wedding reception. It doesn’t matter if you are having a brunch buffet following a late morning ceremony or a dinner buffet following a cocktail hour, the principles are the same. Here are some guidelines assembled by planners and caterers to help all brides with their planning.

Your buffet should feature one or two main entrees surrounded by a selection of side dishes. Experts say, “Quality and abundance is key, not unlimited choices”. Include one extravagant item or display for the WOW factor. You can do a whole poached salmon, or an elaborate dessert table, a magnificent cake or a fountain of chocolate for an ice cream sundae bar. Remember that it doesn’t have to be expensive to look extravagant. When the buffet table is set up be sure that the display provides height variations for the foods selected. It is more interesting and visually pleasing. Wait staff should be available to clear plates from guest tables between visits to the buffet. Be sure to order additional plates, cutlery and napkins so that the guests may use a fresh set at each visit to the buffet table. If your plans call for a stand-up buffet, make sure that the portions are appropriate finger foods and do not require the use of a knife. Serve meat slices tucked into a small roll or specialty bread . Salad plates will be easier for guests to handle than full sized dinner plates. Make sure that plenty of seating options are available for guests. If your plans include a sit down buffet, you might want to consider having the first course – soup or salad –served with guests seated. Then guest can be called up to the buffet by tables. That gives everyone something to eat and helps to manage the lines. Make sure that there is room between the tables to accommodate guest movement and traffic. Be sure to talk over your concerns about the service style you select with the food vendor you have chosen. Make sure that you hear his/her ideas and that the vendor has heard yours. If your family has favorite foods or if some foods are meaningful to you and the groom, or if some of your guests have special needs, make sure that your planning takes these factors into account.

Happy planning…Kay