Wedding Tips for the Banquest
March 8, 2010 8:08 am BusinessOnce it has taken place the wedding ceremony, it’s time to celebrate. And these celebrations are just beginning the wedding banquet. We must not neglect your organization or leave we risk tarnishing the memory of the event.
At the banquet usually go to attend a large number of guests with different tastes, and perhaps even some with medical restrictions, cultural, religious or even on the menu.
When choosing a restaurant or lounge to celebrate the event, an important factor in the price. Costs may vary greatly depending on where the banquet will be held, so we must adjust the budget choice we have in mind.
But not only the price, which obviously will influence the type of menu we can expect to be taken into account. The location of the restaurant and their access are equally vital. Admittedly celebrate the feast in a farmhouse in the countryside has its charm, but getting there can be a problem, especially for those guests who have been displaced from other cities, even from other countries, and may not have own car.
One solution is to hire a coach with driver, while extra cost. Another important point in choosing the restaurant is the range of menus we can offer. As mentioned above we can meet all tastes of the guests, so too risky or innovative menus are usually not a good idea.
In this case it is better to err on caution and opt for traditional dishes, but of quality. Upon delivery of the wedding invitations we also find that guests will require a special menu. We may find people allergic to certain foods such as shellfish, we can find vegetarian guests, we can meet guests with religious restrictions, etc. It is essential to have a rough idea that raising the restaurant and so we value the options offered.
For dessert we can always resort to the usual wedding cake, which can be exquisite, or we can choose another type of pastry. Today it is increasingly common to offer small trays with sweets and cakes on each table by replacing the traditional slice of cake.
Traditionally the banquet were held in a room full of long tables for dozens and dozens of people, but gradually is replaced with the use of round tables and smaller, to about 10 or 12 guests, in which no guest is especially away, or in a position of privilege. In either case, as in the other, it is important that each guest is assigned its proper place in the table with a small place card holder with your name placed in the assigned seat.
It is also useful to adopt the position of “waiter plane, ie a diagram of tables and the people assigned to each, located at the entrance of the room. In this way we avoid the hubbub of diners looking little place around the room. Another important point to avoid, and was once relatively common, although fortunately it is increasingly obsolete, is to create the “kids table”.
That is, a table with a special menu, infant, who met all children and youth to a certain age. Apart from somewhat marginalize these guests at the side, a problem parents of younger children who will inevitably all the food getting up to go to see if they need help. Always remember to figure in the costs of wedding favors also.
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