Have a Seat

For some brides and their mothers, deciding on seating arrangements at the reception and trying to engineer the “perfect” mix of guests at each table is one of the hardest and most overwhelming planning tasks. Although it may be tempting to give up and let people sit where they want, having a seating plan will make everything go smoother, will make your guests feel welcome and will help to avoid confusion or misunderstanding over seating arrangements. And less confused people are people who are more pleased with where they are and what they are doing.

We recommend two options for creating a seating plan:

• Table Assignment - Guests are assigned to tables but may choose their actual seat.
• Seating Assignment - You assign a table and a specific chair where your guest will sit.

Which option you select will depend upon how formal or how organized you want your wedding reception to be.

Table Assignment

If you decide on table assignments, have a seating chart or escort cards prominently displayed at the entrance to the venue with guests' last names arranged in alphabetical order.

Seating Assignment

If you decide on assigned seating, you will also need place cards.
Place cards are placed at each place setting to ensure guests sit in the correct seats.

These place cards will be placed on the tables in front of the designated seat assignment prior to the guest's arrival.  In the case of a table service meal, these place cards can also indicate the individual's menu selection - which will assist the catering service staff. (For example: a blue dot or ribbon for chicken, a red dot or ribbon for beef)

A simple way to get started

Start by writing each guest's name on a 3 x 5 card, using one card per guest. Like a deck of cards, start making piles for each table, moving the cards around from table to table until you're entirely happy. Once you have the cards grouped by table, you can then work table-by-table to seat each guest, deciding who will sit next to whom. And finally, to be entirely clear and leave nothing to chance, place a star on the card of the guest that will be seated at the 12 o'clock position so when it comes time to place the seating cards around the table your guests will be seated exactly as you planned.

Here are some seating tips to consider:

• Seat people together with common interests (hobbies, occupations, etc.)
• Try to seat each person next to at least one other person they already know
• Be considerate of your elderly guests and seat them away from the speakers or the band
• Seat children with their parents or at a special table just for them
• Consider naming your tables instead of giving them a number (Choose names based on your wedding theme, places you've visited or would like to visit. It may give unacquainted guests something to talk about)
• Try to place pregnant, elderly, or disabled guests, or guests with small children where they have easy access to the restrooms

Rental Items

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 often 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 may be able to refer you to a reputable service that comes with strong references from previous customers.

Ask the rental company 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's not included, ask for the amount of insurance you may need.

Bear in mind that a full service décor 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.

Spirits and Bubbly

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:

• 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
   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.

• 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.

And don't forget to have an assortment of non-alcoholic beverages for your guests as well.

Cheers!