Saturday, November 7th, 2009
Entree salads are a cost-effective dinner. For more Wedding Tips of the Day:...
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Friday, November 6th, 2009
Guests will perceive an event to be a success based on the nonverbal cues that they receive from the Event Manager, Host and Staff. If an accident...
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Monday, November 2nd, 2009
For groups of 40 and above, offer a combination of butler passed and buffet hors d’oeuvres. For more Wedding Tips of the Day: Add Beckie...
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Wednesday, October 28th, 2009
Plated meals give the host more control over an event by allowing them to determine which guests are seated together. For more Wedding Tips of the...
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Save money by closing the bar during dinner and pouring wine at the tables. This limits the variety of drinks offered and decreases overall...
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In the 1950s brides often kept a tier of wedding cake for a first christening. This was done on the presumption that most brides would produce a baby...
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During the Great Depression brides wore elevated hairdos, where hair was typically piled on top of their heads, as this was one of the few cost...
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Signature drinks add glamour by matching the color and theme of an event. For more Wedding Tips of the Day: Add Beckie Bruffey as a favorite Examiner...
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Consider elderly guests and how they may feel traveling home following the event. Are they comfortable driving at night or would they prefer alternate...
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Help catering staff serve a plated meal seamlessly by correlating the color of placecards with guest’s entrée selection (For example, red...
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