How to Plan a Stress Free Wedding Reception

Planning the wedding of your dreams may not be as stressful as you think May,

Here are some general guidelines to plan the reception, while keeping your health. Some of these suggestions are so obvious you just forget May even consider them

* If you are planning to have more than fifty guests think twice before you decide to receive the line.

* Have a realistic concept of the budget and guest count and know your place before asking for a proposal before the caterer. Be up front from the beginning as the budget. If you really do not know, then let the caterer is to present you with a proposal based on your dream wedding, with suggested ways to reduce, if necessary

* Please note that hotels nearly always in charge of the city and state taxes on the entire bill, with the service, and they also tax service, technical, though some call it a gift, jenaknada for legal services, not advice. Do not forget to figure this additional cost in the contract agreement before signing it so that you will not have any surprise charges later.

* Provide seating for a photographer / cameraman in the room where dinner is served so do not miss something important while eating back in the kitchen somewhere.

* Figure that each guest will have the heft to three drinks during the reception. This does not mean that drinking a lot;. Some people set their drinks and dance or go to the toilet, and return not remember where they left their drink

* If you have a buffet, make sure it's at least enough seating for guests not able to easily juggle a drink, plate, napkin, and silverware.

* give some food and soft drinks for the musicians. Musicians who have been treated to a meal in a better mood, which can carry more music.

* full bar is not necessarily more expensive than wine / champagne / beer / soft bar.

* In a bar, have some drinks (wine, champagne and non-alcoholic) drinks are served Butler-style for those who find it difficult to go get their own drinks.

* Be certain to RSVP card on the type of reception you have.

* Always know who specifically at the catering staff will be coordinating the reception with the band, photographer / videographer and wedding consultant. Make certain all these people are communicating with each other and go over the schedule for the event in advance.

* Some foods (especially reception) costs are in line with the count rate (the number of pieces per item)

* Do not be too creative with your RSVP cards, when you offer a choice of appetizers (most people do not know that boeuf is French for beef. You do not have to go to the other extreme and just say "meat", most people know the conditions of filet mignon or rib eye to remember to offer a vegetarian option