brooklyngirl
Brilliant_Rock
- Joined
- Oct 9, 2007
- Messages
- 1,071
Hello everyone!
FI and I found a wonderful venu, and I have indicated that we're interested, and would like to come back and meeting with the booking manager to discuss details and options. We are getting married in March of next year (off peak) so the price is pretty decent ( relatively, of course).
I feel a bit unprepared, as I don't know what questions I should ask. We have some ideas, but I can't help but feel like I am missing something. Here are some things we are considering asking for.
1. Vienese (spelling?) table. The wedding cake is included as part of the per person price.
2. 2 extra hours. THe booking manager said that if I ask for an extra hour he'll put it in the contract free of charge, but if I ask for it after the contract is signed, he'll have to charge me.
3. Extending the coctail hour to 1.5 hours 1 hour prior to the ceremony and a half hour after the ceremony (or some variation thereof).
4. We are Russian, and are used to having tons of food served family style. This way people can drink/toast throughout the dinner portion of the event. I was hoping they can take some food from the coctail hour and leave that on the tables throughout the reception so that people don't have to take shots without food.
5. As part of #4 we usually have all the liquor (vodka, wines, congnac, etc) on the table and people take shots/toast whenever they want. The venue has bar service with hosteses taking drink orders, but I don't know if that's necessary for us, as our families are used to having the alcohol at hand. Perhaps we could just have bar service during the cocktail hour, but I'm not sure we need it during dinner.
6. If #4 is not doable, then perhaps the venue could add an extra course between the appetizer and main course, so that there wouldn't be a gap in the food, resulting in a gap in toasting.
7. There are certain dinner entrees that, should we choose them it would cost $5 extra. I am not sure if this is for every person that orders that specific entree or if it's $5 extra for every person who attends. It isn't such a problem if it's per order, but I would hate to pay an extra 500$ just so that 10 people could order that particular entree.
8. I should ask about any fees other than the service charge, and chapel fee.
I am not sure if I am missing anything. What would you guys add? What other questions should I be asking the venu? I asked whether the grass would be green in March
FI and I found a wonderful venu, and I have indicated that we're interested, and would like to come back and meeting with the booking manager to discuss details and options. We are getting married in March of next year (off peak) so the price is pretty decent ( relatively, of course).
I feel a bit unprepared, as I don't know what questions I should ask. We have some ideas, but I can't help but feel like I am missing something. Here are some things we are considering asking for.
1. Vienese (spelling?) table. The wedding cake is included as part of the per person price.
2. 2 extra hours. THe booking manager said that if I ask for an extra hour he'll put it in the contract free of charge, but if I ask for it after the contract is signed, he'll have to charge me.
3. Extending the coctail hour to 1.5 hours 1 hour prior to the ceremony and a half hour after the ceremony (or some variation thereof).
4. We are Russian, and are used to having tons of food served family style. This way people can drink/toast throughout the dinner portion of the event. I was hoping they can take some food from the coctail hour and leave that on the tables throughout the reception so that people don't have to take shots without food.
5. As part of #4 we usually have all the liquor (vodka, wines, congnac, etc) on the table and people take shots/toast whenever they want. The venue has bar service with hosteses taking drink orders, but I don't know if that's necessary for us, as our families are used to having the alcohol at hand. Perhaps we could just have bar service during the cocktail hour, but I'm not sure we need it during dinner.
6. If #4 is not doable, then perhaps the venue could add an extra course between the appetizer and main course, so that there wouldn't be a gap in the food, resulting in a gap in toasting.
7. There are certain dinner entrees that, should we choose them it would cost $5 extra. I am not sure if this is for every person that orders that specific entree or if it's $5 extra for every person who attends. It isn't such a problem if it's per order, but I would hate to pay an extra 500$ just so that 10 people could order that particular entree.
8. I should ask about any fees other than the service charge, and chapel fee.
I am not sure if I am missing anything. What would you guys add? What other questions should I be asking the venu? I asked whether the grass would be green in March
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