WEDDING NOTES™ – At Your Service

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WEDDING NOTES™ – Cocktail Receptions

National Bridal Service and Weddings Beautiful certified consultants are available to answer questions and offer these guidelines for those brides who are planning a cocktail reception.

• ·         Know that just because the venue offers set menus, you should stay open to various ideas and suggestions.  In many places it may be possible to mix and match from various menus.  Many food suppliers are open to creating a custom menu for you based on your budget - as long as it meets their minimum pricing.

• ·         If your plan is to serve cocktails and hors d'oeuvres most food professionals will suggest that you plan to serve an assortment of no more than eight to ten appetizer items.  If there is no meal to follow, plan on each guest eating two or three of each item.  The simple guideline is 24 pieces per guest.  Use this guide as you work with your caterer to see how he/she plans to provide coverage for your guests.   Be aware that this amount will obviously vary based on the length of your reception.   Many couples will follow cocktails and hors d'oeuvre with coffee and desserts.   Whether you plan to serve wedding cake or have multiple dessert options available following the hors d’oeuvres, which may influence both the quantity and type of appetizers you choose to serve.

• ·         Once you have an idea of cost for this type of reception, you may want to consider a buffet which can be less expensive.  However, a buffet has a very different feel from the lavish serving of appetizers, elegantly displayed and passed one item per tray on silver servers.

• ·         You might consider setting up several mini tasting stations where guests can help themselves to the less expensive choices.  Space the stations so that there will be no traffic jams.  Using these stations for some items, reserve the more expensive items for tray service from white gloved waiters.  Having choice items passed gives you a measure of control.  Make sure that each mini station is set with plates, cutlery and napkins.

• ·         This type of reception works well when you choose to serve champagne and other non alcoholic sparking beverages.  For variety, consider asking a bartender for ideas to create a special cocktail to be served to your guests.

WEDDING NOTES™ – Liquor Service

If you are planning to serve liquor at your reception, there are a few guidelines to remember as you place your order.

Know that costs for beverages can be either managed or shoot the stars.  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.  Most of your decisions will depend on the expectations of your guests and your own personal tastes.

Here are some points 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 and 1500 ml = 12 flutes.

*Budget two glasses of champagne per person if wait staff are pouring.  But you can save costs if you budget one glass per person and have waiters serve from silver trays as they pass among the guests.

• Wine:

*Sugar Content - very dry = 0% sugar, dry =1 to 2% sugar, medium = 3 - 6%, sweet = 7+%

*Budget two glasses of wine per person per hour.

*The number of bottles to order will depend on whether or not you are serving cocktails before or during dinner.

*Unless dictated otherwise by menu choices and guest preferences, the usual breakdown of wine to be served is 60% white and 40% red.

• Beer:

*Include a mix of light, dark, imported and nonalcoholic beers.

Other factors to consider when determining quantity to order are will you serve wine and beer only or include a specialty drink?  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?

Reminders:  You will need one bar for every 40-50 guests.  You will need one bartender for every 40 guests.  Order a minimum of 3 glasses per person for stocking the bar.

Work closely with your catering or reception venue staff to insure that your "spirit" needs are met.