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Kristin Spear from Soiree Events
Every year, Kristin's events with Soirée Productions are featured throughout local and national wedding magazines. She has made several television and radio appearances as a 'wedding expert'. Her exquisite design ability, attention to detail, and unbridled work ethic allow her to create flawless and picturesque events.Don’t forget to tell your planner and caterer about any special items you are bringing.
Often on your big day, you had a favorite cookie growing up and you wanted your grandma to make them, or you have a bottle of wine for just the head table. Make sure you tell your caterer about those details so they can facilitate signage, platters, glasses and other equipment needed to serve your guests.
Ask for assistance in fine-tuning your guest count.
Brides and Grooms tend to forget themselves in the guest count. You want to eat on your big day! Also don’t forget your vendors, the people assisting you in creating your magical day. Often photographers, bands, planners will include in their contract that vendor meals are to be provided for them and their assistants, second shooters, backstage hands. Ask each of your vendors how many meals they need and then convey that to your caterer. Vendor meals can also be time-sensitive so make sure to ask your vendor when they need to eat during your timeline and coordinate this with your caterers.
Think about your day as a whole and plan food, snacks, and beverages accordingly.
Your caterer is usually there to provide food for the big moments of your wedding. The rehearsal dinner, the luncheon, the ceremony, the reception, etc. However, your day doesn’t start at “I do.” You have all your time getting ready, taking photos, the first look and more. It makes for a long day. While your caterer will arrive early to the party they won’t be ready to serve anything until the scheduled time. They won’t have beers for the groomsmen or snacks for the bridesmaids on hand. Make sure you plan snacks and meals for you and your whole party.
Understand your china rental orders.
I often get clients who see a rental agreement and want to make adjustments to trim costs. They don’t understand why they need 220 salad forks for 100 guests. Before you cut things, ask the experts and understand where those extra forks will be used. Great idea to ask for photos so you can see the whole vision of your tables or buffet before you decide to cut things from your china order.
Budget your time appropriately.
Make sure you ask the experts about how long each step will take. That is why your vendors are there to assist you with their wealth of knowledge. Ask how long it will take to pass the hors d'oeuvres, get all the guests a drink from the bar, plate a course or go through the buffet line. Then plan your timeline around their advice and style of service. Each step takes time. Remember it is not about how fast you can get through the day but enjoying each moment.
Don't forget to check in next week to see more tips! 