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Fairy Godmother offers professional wedding planning services in various cities across the US in person and via the internet. She is ready to assist you in all your wedding and special event needs.
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Slash Wedding Expenses Contact Fairy Godmother And Let Her Help Plan Your Wedding! aka) Danita Barnes 346 SE 1st Lane Lamar, MO 64759 Telephone (417) 682-9642 E-Mail : mamawnita59@yahoo.com
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Fairy Godmother Wedding Planner Frequently Asked Questions
LIQUOR /
BEVERAGES Prices for liquor and beverages vary greatly, depending on the amount and brand of alcohol served. Traditionally, at least champagne or punch should be served to toast the couple.
Options White and red wines, scotch, vodka, gin, rum, and beer are the most popular alcoholic beverages. Sodas and fruit punch are popular nonalcoholic beverages served at receptions. And of course, don't forget coffee or tea. There are a number of options and variations for serving alcoholic beverages: a full open bar where you pay for your guests to drink as much as they wish; an open bar for the first hour, followed by a cash bar where guests pay for their own drinks; cash bar only; beer and wine only; nonalcoholic beverages only; or any combination thereof.
Things To Consider If you plan to serve alcoholic beverages at a reception site that does not provide liquor, make sure your caterer has a license to serve alcohol and that your reception site allows alcoholic beverages. If you plan to order your own alcohol, do so three or four weeks before the event. If you plan to have a no-host or "cash" bar, consider notifying your guests so they know to bring cash with them. A simple line that says "No-Host Bar" on the reception card should suffice.
In selecting the type of alcohol to serve, consider the age and preference of your guests, the type of food that will be served, and the time of day your guests will be drinking.
On the average, you should allow 1 drink per person per hour at the reception. A bottle of champagne will usually serve six glasses. Never serve liquor without some type of food. Use the following chart to plan your beverage needs:
If you are hosting an open bar at a hotel or restaurant, ask the catering manager how they charge for liquor: by consumption or by number of bottles opened. Get this in writing before the event and then ask for a full consumption report after the event.
Beware In today's society, it is not uncommon for the hosts of a party to be held legally responsible for the conduct and safety of their guests. Keep this in mind when planning the quantity and type of beverages to serve. Also, be sure to remind your bartenders not to serve alcohol to minors.
BARTENDING / BAR SET-UP FEE
CORKAGE FEE
Things To Consider You need to consider whether the expenses saved after paying the corkage fee justify the hassle and liability of bringing in your own alcohol.
FEE TO POUR COFFEE
Things To Consider
Things To Consider It is considered a courtesy to feed your photographer, videographer, and any other "service provider" at the reception. Check options and prices with your caterer or reception site manager. Make sure you allocate a place for your service providers to eat. You may want them to eat with your guests, or you may prefer setting a place outside the main room for them to eat. Your service providers may be more comfortable with the latter.
PARTY FAVORS
Options
Things To Consider
Things To Consider
Click Page # for More FAQ
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reserved.
Revised:
07/26/08.
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