Corporate Event Advice for your Wedding Part III

Hot event planners/experts spilled their party pet peeves to Biz Bash, we’re sharing some that will help make your wedding amazing, not crazy-making. Today, we cover our last of the brilliant Amy Sacco’s  irritant number three.

Dinner invites that end up with only passed hors d’oeuvres and no meal. This happens way too often and usually I see hoards of people leaving to go eat somewhere else.

If people expect dinner, they’re going to want dinner!

 Haven’t we all been to that party where you think you’ll be fed and you’re not? It’s a terrible feeling after watching people you love get married having your warm fuzzy feelings for them disappear into annoyance as you watch too few hors d’oeuvres trays circle a room.  Then when you realize the whole meal is circling – that there is not meal, annoyance devolves into calculating how long you have to stay before you can ditch the celebration and hit the local Denny’s.

 The Fix:  Have enough food for your guest count. There are a few components here.

  • One is the couple communicating with their venue in the days leading up to the wedding.  Guest counts can shift, sometimes dramatically.  The people serving your food need to know!  Often a final count deadline will be in your contract, but either way, you need to take responsibility for keeping your caterer in the loop.
  • Another issue is a realistic view of budget vs. headcount.  You must be honest about how much wedding you can afford, and for how many people. If guests are going hungry, it means there should have been fewer people invited to raise the quality of the experience of those who are there. Or, the style of food should have been changed to reflect the quantity needed.

There you have it folks, Amy Sacco’s advice, parts one, two and now three.  We’re keeping an eye on this wise woman!

Be well, and love well.