Hazel & Barry
Angela & MichaelIn the final weeks leading up to your wedding, you’ll be asked to provide final numbers for your meal planning.
{ beef tenderloin with a lobster tail | Union Bank Inn | photo: Kelsy Nielson Photographer }
You can make this process a little easier by following some basic principles:
- make your rsvp date 2 weeks before you need to give final numbers. It gives you time to track down any tardy guests to determine if they can come & celebrate or not.
- remember your vendors in the final count. If your photographer, videographer, DJ and wedding planner are staying for the reception, it’s common courtesy to provide them with a meal
- if your venue allows you too, decrease your numbers for late lunch to 50% of your overall guests. Not everyone is going to partake in a late lunch (some guests leave, some guests are too busy partying!)
{ seating cards at entrance | color coded per their selected entree choice }
If you are providing a plated meal and your guests were able to rsvp in their choice, be sure to tell your venue/caterer the color codes you are using on your placecards to differentiate the guests’ meal selection.
A little bit of advanced planning will ensure you and your caterer are ready for the big day – with no unexpected surprises! Happy Planning!
Jolyn | Lifestyle Wedding Planner & Designer
Nuance Occasions
780.628.6457
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