QUESTION:

For tipping the wait staff, you say 15-20% of the food bill–Do you include the total pricing from the caterer that includes, plates, tablecloths, etc… Or is it just the cost of the food portion? I appreciate your response.

-Theresa Read the rest of this entry »

QUESTION:

I’m planning a wedding for May of 09 in Chicago. Was just reading your blog post on Room Blocks. Very helpful information.

My fiancé and I are planning to have our reception at a hotel and are doing some “venue shopping” this weekend. I was curious as to the average discount for room rates for blocks. Especially if we are also holding the reception at the hotel.

Trying to get as educated as possible before our meetings so we have some negotiating power. Any info you have would be helpful.

Thanks!

Bridget Read the rest of this entry »

QUESTION:

If you receive a formal Wedding Invitation and there is no mention of R.s.v.p or any response card, are you supposed to send a response?

-Leigh Read the rest of this entry »

QUESTION:

Could you please give me any ideas for the verbiage for no children
to a reception?

-Debbie Read the rest of this entry »

QUESTION:

I’m having a Christmas party at my home-for 50 guests, pretty but plastic plates for stand up appetizers-should I use cloth napkins or nice, paper napkins?

-Jody Read the rest of this entry »

QUESTION:

You said on your website:

“An Accommodation Card can be included to help your out-of-town guests figure out what hotel they should stay in while they are in town for your wedding. Some savvy couples work with local hotels to negotiate a group rate (reduced room rate for guests in their “group”). This group rate information should be included on the accommodation card.”

Can you give me an example of what exactly to say. I am horrible at making up formal sentences. Thank you so much.

Elizabeth Read the rest of this entry »

QUESTION:

How do we determine what [vendors] would like for a meal [at the wedding reception]? Do we just ask them?

Thanks!

-Jenn Read the rest of this entry »

QUESTION:

If a per person charge for a wedding is $100 do you calculate the 18% gratuity and the 7% tax per person, separately on the $100 and then add them together or do you add the gratuity to the $100 and then pay taxes on that figure? Thank you for your assistance.

Thanks,

Barbara Read the rest of this entry »

QUESTION:

Hello!

I have a bit of a dilemma. What’s the best, most diplomatic way to include on our wedding invitations that the reception will not have alcohol? And if I decide to have just a champagne toast, how would I include that, as well?

We specifically do NOT want alcohol served (except for a possible champagne toast and they may decide against that, as well.) It’s pretty tricky because I think guests will assume that alcohol will be there, so there could be disappointment. Thanks so much for your help!

Thanks so much for the advice.

Larry in Virginia Read the rest of this entry »

For weddings or private events where there will be guests flying in from out-of-town, it is courteous (in the case of weddings) and mandatory (in the case of corporate events) to reserve a room block in a local hotel or hotels so your attendees have somewhere to stay while they’re in town.

Before you contact a hotel to set up a room block, you must first figure out approximately how many rooms you will need for your guests. If you have the luxury of a confirmed fly-in guest list, you can assume 75% of them will want a room in your block. So, take your confirmed fly-in # x .75 and you’ll get your room block #.

If you don’t have a confirmed fly-in guest list, you’ll have to make an educated guest. Based on your event, you probably have an idea of who will come. Take that # x .75, and you’ll have a basic idea of your room block #. Read the rest of this entry »