How to Organise a Seating Plan at Your Wedding

A good seating plan should take into account the type of guests, their relationship to each other and the relationship to the bride and groom. Read to get the most out of your plan.

• irst and foremost the table plan should be organised so that each table represents a group of people who will get along well and enjoy themselves. Usually this means seating people who know each other together, or at least have something in common (age, family, marital status, job).
• Family groups should be seated together, the bride's in a different group form the groom's. Seating family can in itself bring up certain issues, so be aware of the relationships people in your family may have. Weddings are often a  place where people who haven't seen each other for a long time meet up, you want this to be a happy reunion rather than a cold one.
  
  
  
  
  
• Tables are usually round, to maximise conversation, and seat 10-12 people, although this can vary. You may want to have a special table just for children, keeping the parents nearby just in case!
• After deciding who will sit at each table, you must also decide on where the tables will be in proximity to the high table. Usually the families sit closest, with friends and colleagues on the furthest tables. You may also want to keep in mind whether a family group will want to sit next to a group of single young men.
• The most important thing to keep in mind is arranging it all to maximise enjoyment for you and your guests!

Dessert Buffet with a Vintage Touch

Dessert tables or buffets are becoming more fashionable. It doesn't matter if you set your own up or if you hire a caterer. 

Dessert buffets are a trend that gained followers in Anglo-Saxon countries a few years ago.  Technically, it is made up of a large table in which a varitey of desserts are available.  And where is the fun in that?  Well, in the presentation and decoration.

When designing a dessert table it is important to follow the general style of the wedding.  In our case, our wedding had very homemade vintage touches (as you have seen here).  For this reason we followed the same line in both the selection and ornamentation of the desserts, where we counted on the support and know-how of our wedding planners.

Having a desserts table does not mean missing out on the traditional wedding cake.  Both options are compatible!  You can accompany the typical cake with little individual desserts, cupcakes, macaroons, etc; the options are varied and original.  We choose homemade cheesecakes, carrot cakes and coconut cakes, German apple strudel, brownies individual mousses and vanilla and chocolate cupcakes.  All made by our own hands, and those of our mothers and grandmothers.

The place you chosoe to set up the desserts table will have an impact on its success.  Take into account that your guests will help themselves so it should be in an open space but at the same time with a certain charm.  It seems complicated but in reality it is not.  You only need to see the potential of the chosen place and then improve it with the help of the remaining elements such as your selected dinner service.  A linen table cloth, slate supports and some candles made up the decoration of our dessert buffet.

And for a final touch, you can accompany each dessert with a little sign with the name of the dessert, your initials or any other message that springs to mind.

Original Wedding Desserts

There's no better way to finish a good meal than enjoying a delicious dessert. If you want to surprise your guests, make a note of the latest trends in wedding desserts.
Weddingspot.co.uk - 08/06/11
You have carefully chosen the menu, but what about the dessert? There are those that choose to skip the dessert and move directly on to the wedding cake, but if you have a sweet tooth, why give up the dessert? If this is the case, then leave the typical desserts to one side and try one of the latest trends.

• Chocolate fountains are very fashionable and everybody loves them.  You can bathe fresh or glacé fruit, pastries and even marshmallows.  Furthermore, there are different types of chocolate: white, dark, milk and coloured.
• If you decide not to have just one dessert, you could have a delicious dessert buffet.  Each guest can choose the one he/she likes most and even repeat.
  
  
  
  
  
  
• And if you fancy a return to your childhood, change the desserts table into one covered in sweets.  They are liked by all, big or small, and can be left out during the whole dance so that your guests can recharge their batteries with a bit of sugar.
  
  
  
  
  
• If you are more traditional you could opt for French pastries with its delicious macaroons.
• For a fashionable wedding there is nothing better than emulating Sarah Jessica Parker and offering Cupcakes.  Apart from being absolutely delicious, the colours and decorations will create a sensational display.
  
  
  
  
  
• And if you like sophisticated cuisine, then go for an exclusive dessert.

Tips for creating the perfect wedding reception

• Plan your reception around what people would normally be doing at a given time and replicate it.
• Draw up a 'Wedding Reception Wish List'  to help plan the structure of your wedding day.
• If creating an adventurous theme, ensure you and your venue can pull it off or hire professionals.
• Assessyour venue's potential and accentuate the good.
• Consider what was good and bad at other people's weddings.
• Serve delicious food!
• In addition to alcohol, ensure a plentiful supply of water and soft drinks.
• If organizing a pay bar, top venues charge top euros and guests may be shockes at their prices. Could you afford to offer free drinks all day by limiting the choice to wine, beer and soft drinks?
• Be realistic about what can be achieved in a temporary kitchen. Consider dishes that do not require preplating, but which can be served at the table.
• When hiring crockery and glassware ensure it can be returned dirty.
• Provide refreshments for photographers, entertainers, musicians and suppliers present at the event. Arrange in advance with your venue staff or caterer - avoid sandwiches if you want to be appreciated!
• Hire a Toastmaster (or appoint the best man or a friend as Master of Ceremonies).
• If available, consider a side room for the Receiving Line, where guests can avoid queing in line.
• If there will not be a Receiving Line ensure you make the effort to speak to everyone.
• Stick together! If you seperate it will be difficult to break free and find one another again.
• Consider a round or oval top table positioned in the centre of the room.
• Invite estranged parents to host their own tables if they'll be uncomfortable placed together.
• Seek inspiration from bridal magazines for alternatives to traditional reception stationery and favours.
• Do not interrupt the wedding dinner with speeches.
• Limit speeches to ten minutes each and ensure the availibility of a microphone.
• Ensure entertainment is in harmony with the surroundings and the style of the celebration.
• Consider hiring a child minder or children's entertainer and purchasing activity packs to keep younger guests occupied.
• Let the day build momentum - move seamlessly through events avoiding a lull between the speeches, the cutting of the cake and the first dance. Never stop the music once it has started and plan how you'll cover between live musicians' sets.
• A blast of confetti for the first dance is very romantic!
• Always leave on a high and give your guests a fantastic last image of you.

Tips for the bride on a budget

• Marry early-afternoon and host a fabulous tea dance.
• Marry later in the day and move straight from a drinks reception into dinner, or hold a gorgeous cocktail reception instead.
• Keep Menus seasonal and simple.
• Serve your wedding cake as pudding.
• Don't invite additional evening guests who will be expecting food.
• Consider sparkling wine or cocktails instead of champagne. Don't serve champagne for after-dinner speeches just top-up the wine glasses.
• When purchasing alcohol from a wine merchant, buy on "sale or return" basis.
• Keep decorations simple, avoid table clutter and favours.
• Consult wedding magazine for inspiration on home-made menus, place cards and favours.

The great getaway

After having danced the night away, leave on a high. We suggest you plan in advance when and how you'll depart, because this is the last image your guests will have of you and the last you will have of them and your wedding. Therefore, leave with some sparkle in your eyes! You need not depart half way through the evening, as often used to happen, but plan to leave about half an hour before the official finsih time.

Modern brides have dispensed with the traditional "going away outfit", preferring instead to spend all the cash on their wedding gown. And it's the best dress you've ever owned, so why remove it a moment before you have to?

As you prepare to depart, gather everyone around you, toss the bouquet and allow guests a fantastic last glimpse of you, maybe another blast of confetti, some fireworks, sparklers or a grand getaway in a fast car.

Speeches

Speeches usually occur at the end of the meal, or before the cuting of the cake at a cocktail reception. It's considered bad form to interrupt conversation for the speeches between individual courses and it also interrupts the natural flow and build-up of events. Nevertheless, it is now acceptable for the first speaker to begin once the dessert has been served. Speeches are traditionally delivered at the end of the meal precisely because that is the best time for them to occur, as guests will be relaxed and more receptive.

The reason usually given for speeches occurring earlier in celebration is that one of those delivering them feels the prospect will prevent them from enjoying themselves until the ordeal is over. Only you can decide whose comfort zone will hve to be stretched. If doing things your own way, let your guests know. The Master of Ceremonies, the groom or the father of the bride could formally welcome everyone at the earliest opportunity, preferably when everyone has been served a drink. When weighting-up the pros and cons, remember it is easier to speak publicly to receptive audience, and hard to win over a hungry one! If the speeches will occur before the meal, then keep them very short. Especially if everyone is standing!

Check if your venue has a microphone. If not, ask your band or DJ to lend you one. Ideally, speeches should not last more than ten minutes. A toastmaster or Master of Ceremonies (this can be a friend) introduces each speaker by name. Traditionally the speeches open with the bride's father welcoming the guests. He gives timely advice to the newlyweds and ends by proposing a toast to the bride and groom. If the bride is going to speak, following her father is an opportune moment. But it's optional and her prerogative to change her mind either way at the last minute! Next up is the groom who compliments the bride, highlights the things the couple have particularly enjoyed  about the day and thanks both sets of parents, children (if you have them), friends and anyone who contributed to the event. He might present gifts to his best man, bridesmaids and the mothers.

The groom finishes his speech thanking and toasting to the bridesmaids. Finally the best man replies on their behalf. His job is to humorous with a tasteful and light hearted speech about the couple's history, particularly the groom's ! He should also read any messages, these days they are more likely to be received via e-mail than by telegram. There is no formal toast, but guests are invited to raise their glasses to the bride, groom and absent friends or family members.

To avoid a lull in proceedings and keep the momentum building, the best man/Masterof Ceremonies/Toastmaster should immediately invite the bride and groom to cut the cake, or if they have already done so, to take the floor for the first dance. If the first dance is a slow number, follow it straight away with something more upbeat which will encourage guests to join in.

Entertainment

Often the catalyst for great wedding is the soundtrack that punctuates it. Music establishes the ambience and enlivens the evnt. But it needs to be in harmony with the surroundings and style of the celebration; a one-man band on the terrace of a grand stately home for instance, might feel somewhat out of place. To entertain at a drinks reception, in addition to the usual string quartet or harp (give careful consideration to the latter because at larger weddings the sound can be lost among the noise) there are steel bands, jazz trios, barbershop quartets, solo pianists and a whole host of live musicians you can employ. For dancing there are cover bands, jazz bands, salsa and samba specialists, and ceilidhs or flamenco dancers to name a few ideas. There are of course also mobile DJ's who you can hire. If you've begun the event with live music you might want to consider it continuing through dinner, culminating with a big band who can ruin the atmosphere. Budget is likely to dictate your options. The more live music involved, the more it will cost because they all have to be paid. If music won't be live at the start of your celebration, you could explore what options are available at you venue for piped music via a sound system and build up to a band or DJ.

When hiring musicians alsways hear them first, preferably live, and ask for testimonials. Similarly with disc jockeys. If you are unale to secure a reccommendation for a musician or band, consider going to an agency. Most have a variety of acts and artists on their books and will select only those they think suitable for your event, saving you valuable time. You will be required to sign a contract; standard Musicians Union Contracts stipulate musicians must be paid before they perform. Remember that musicians need breaks, so consider what will happen when the music stops so that the atmosphere is not lost. Arrange for CD's to be played or for a disc jockey to entertain between sets once the dancing has begun. Many bands can provide their own DJ for a small aditional charge.

Bands and DJ's should carry-out a sound check before guests arrive. When booking, they'll usually suggest you provide them with a play list in advance which includes the first dance. Your guests' tastes in music will differ dramatically. Therefore, select a mixture of styles which will appeal to a variety of age groups. An idea to find out what the music tatstes of your guests are is to ask guests to indicate on your reply cards what their three favourite tunes are.Then compile a list for the the DJ around those songs. Give a live band your play list well in advance to see if they would be willing to perform some of your favourites. Don't assume popular nmbers are part of their standard repertoire.

Establish in writing exactly when musicians, entertainers and DJ's will arrive, who they'll liaise with at the venue, a dress code, what changing facilities they might require, what options there are between sets and whether they can provide a microphone for the speeches if required. If you have taken dancing lessons and learned to tango to wow your guests, ensure the band can strike the correct tempo. Also remember to give musicians and entertainers refreshments and arrange this with your venue or caterer in advance. During the reception ensure music is not so loud it is overpowering.

In addition to music, there is a whole host of entertainments you can provide for your guests: a close-up magician, mime artists, fire eaters, tightrope walkers, staffed casino tables, fortune telles, a cartoonist or artist to capture the event on paper, a bucking bronco and in good weather a bouncy castle, croquet or boules. Don't lose sight of the fact that you are planning a wedding celebration, not a corporate event. But do consider children, because you want to enjoy their presence and not worry what they are up to, so incorporate some child-friendly activity and entertainment.

To keep them busy during dinner and the speeches, make up children's fun activity bags (there are companieswho'll custom-make these for you). You could hire a clown, a face painter or a children entertainer. You could even section-off an area to provide you r younger guests with their own party and food away from the adults.

Ending an evening with a blast of fireworks is a guaranteed winner! Specialist companies can even set displays to music. If the weather is supect, provide rugs of space blankets for older guests.

Seating Plan Tips

• Place each person next to at least one other they already know.
• Avoid mixing age groups, unless family.
• Suggest divorced parents to host their own tables
• Look for things guests have in common and try to find a balance between introverts and extroverts.
• Do not seat enemies together!
• Ensure an appropriate balance between men and women at each table.
• Work single guests into the table plan early and don’t use them as ‘fillers’.
• Place families in groups.
• Seat work colleagues on their own table.
• Consider a children’s table if there are significant numbers attending.
• Be considerate to the needs of elderly guests when assigning table positions.
• The top table does not have to be rectangular and placed at the head of the room
• You can sit at a round or oval table in the centre of the room! 

Tables & Place Settings

The modern wedding does not require professionals to plan and do everything. Many brides take great pleasure in sourcing and making decorations and favours, and some couples partially or wholly decorate venues themselves. The mood and theme of the reception are likely to dictate the style of the table decorations. Pretty place cards, table names or numbers and menus coordinated to match your theme or colour scheme might be all you need in addition to a beautiful arrangement of flowers at each table. But when considering the styling of your wedding dinner room, first decide how you will sit.

For a seated celebration, round tables seating eight or ten guests are increasingly the norm. Alternatively, you could opt for a banquet style formation, as used to be traditional, with long rows of seating based upon a U-shape, the middle section being the top table. You will need to bear in mind the shape of the room or marquee, how level the floor is and how traffic will flow. Ensure enough elbow-room when working out the number of guests per table, and do not position tables so close together that waiting staff will be unable to move comfortably around them.

The traditional top table long and rectangular, positioned at the head of the room, with the bride and groom seated in the centre flanked their parents.

Traditional rules of wedding etiquette sometimes don't fit with the modern couple and the make-up of the contemporary family. Nowadays, with divorced parents, step-parents and newlyweds with their own children, anything goes!The traditional top table layout is not especially conducive to conversation and can leave one feeling somewhat exposed. Increasingly couples are choosing to sit at round or oval tables, often positioned in the centre of the room, at the heart of the action. Also, if the guests are positioned around the couple, it makes it feel more intimate. a round or oval table can also solve many potential problems if you have step-parents or children, because in such a seating no one is left seated at the end of the table.

Indeed many couples invite their parents to host their own tables, thus avoiding placing estranged couples together. However, if you are going to do this warn those concerned in advance.

Next decide what, if anything, you need in addition to flowers to decorate the tables. We advise to keep everything as simple as possible and it will look far more elegant on the the day, because simplicity is key at most wedding venues.

You could name rather than number tables for a formal seated mael. You'll also need a seating plan positioned somewhere accessible. A smaller seating plan could be taken among guests during the drinks reception by children. This is a good way to make them feel important. Table names and numbers and place and menu cards can be printed to match your stationery. Or there are a hundred and one creative alternatives from hand-painted dried leaves to chocolates to indicate where guests are seated. Consult any bridal magazine for the latest ideas. If the chairs are shabby, consider hiring more elaborate ones or slipcovers. But the costs can soon mount up if you have more than a few guests.

Wedding favours are now replacing the more traditional five sugared almonds (signifying health, weatlth, fertility, happiness and longevity). If you are on a tight budget dispense with favours. Guests don't expect a gift when attending your wedding. Favours can be beautiful and offer an opportunity for you to express your gratitude, but they are an optional extra.

The receiving line

Many modern couples balk at the idea of a formal receiving line. This is caused by the fact that at many weddings it has not been thought through carefully and guests have got bored waiting in line. A receiving line affords the opportunity for you to talk to every guest and thank them for coming. It's also a great way to make parents and older children feel included and important. It can be at the entrance to your reception, in a seperate room or before you go to dinner. However, it takes on average thirty seconds to greet each guest, therefore it can take a considerable amount of time if you have a significant number of guests. Think carefully about where and when you'll do this and what else will or could be going on at the same time. Try and position yourselves where guests can be offered a drink and canapés. If there´s an available room at a formal reception you could greet guests there, then they don't necessarily need to wait in line, but can come forward a few in time. In that event a Toastmaster could announce each guest, or appoint a friend or the best man as Master of Ceremonies to do the same. If guests are announced, everyone in the receiving line will know who they are.

The traditional line-up is as follows:

1.       Bride’s mother
2.       Bride’s father
3.       Groom’s mother
4.       Groom’s father
5.       Bride
6.       Groom
7.       Chiefs bridesmaid (if family)
8.       Best man (if family)

The traditional line-up is based upon the notion that the bride's parents have paid for and are hosting the day. Since that is no longer the norm, the receiving line can be configured as you desire. If the chief bridesmaid or best man are family members, it is traditional to include them at the end of the line-up. Go through the guest list with everyone in the receiving line in advance, so they have an idea of who is who.

If you decide not to opt for a traditional receiving line, allow enough time elsewhere during the reception to circulate among the guests. Make the effort to find and speak to everyone. Encourage your parents, or older children in the case of second marriages, to do the same. At some point during the meal you can circulate among your guests visiting their tables. However, decide in advance if you'll do this together. Once you've separated it will be difficult to break free. Remember this throughout the reception if you want to spend time together!

Outside catering checklist

• Are the following included in the package price:
• Cooking and catering equipment?
• Crockery, glasses and linens?
• Tables and chairs?
• Waiting staff?

• Will you need to be present for delivery and collection of any of the above items and when?
• If sourcing crockery, cultery, glasses and linens yourself, can they be returned dirty?
• Does the caterer charge corkage?
• Can the caterer provide chilling equipment and ice and is there a charge?
• Does the cost include laying and clearing tables and chairs and packing used crockery and linens?

Hiring outside caterers

Use a caterer who has cooked in your chosen venue before or , in the case of an at home wedding, one who is reccommended to you. Other suppliers, such as photographer and florist, work closely with caterers and private dining companies and may be able to offer a reccommendation. Always see more than one company and ask for testionials and a menu tasting. You will need to have an idea of guest numbers and the style of meal you'd like to offer.

If you are constructing a temporary kitchen, adjacent to a marquee for example, be realistic about what can be achieved in it. A six course meal for two hundred guests is not a viable option for a chef working in a small area with limited catering equipment. Consider too that the more complicated the meal, the more equipment you'll need to hire, which adds to the costs. Also, temporary kitchens do not have the same facilities as purpose-built ones, such as large warming plates to get the food out piping-hot. An option when you want a marquee wedding dinner for large numbers of guests is to create a menu that requires little pre-plating in the kitchen. This also reduces the number of waiting staff required and therefore staff costs. We can for example serve joints of beef or lamb, individual Beef Wellingtons or salmon-en-croute to each table. In this case one guest at each table could be allocated as carver and provided with a chef's hat (search on-line for reasonably priced linen aprons and paper chef's hats). This also breaks the ice and encourages cross table talk. If the idea appeals to you, than ask your caterer what other similar dishes could be served at the table.

When hiring outside caterers, etsablish exactly what is and isn't included in the price. The majority offer a flexible service allowing you to tailor-make your event. Most provide the cooking and catering equipment, crockery, linens and glasses. But many will require you to source and hire tables and chairs. Ask if waiting staff costs are included and whether they can provide chiling equipment and ice. Companies have different ways of charging, so you need all the information up front in order to make a like-for-like cost comparison. As already stated, corkage will make a significant difference to the overall catering costs, so establish early-on if there is a charge and what it is.

An important consideration when hiring crockery ans glasses is whether you can return them unwashed. Always go for this option if catering at home, because it will only be a few cents more per item. Also establish that your caterer will lay and clear tables and pack the dirty crockery and linens after the event. It's worth paying extra for them to do so because it's hard and time-consuming work. When hiring furniture and linens ensure the cloths are larger than the tables and the same shape. Always place a lining cloth on each table that reaches almost to the floor. Remember to order a smaller table and cloth for the wedding cake. Don't lay tables up in a marquee the day before an event in damp or cold weather because linens will crease. If the budget allows, hire linen napkins.

Drinks calculation checklist

PRE-DINNER DRINKS RECEPTION

• 1/3 bottle of champagne or wine per person, or 2 cocktails
• Soft drinks for 25% of the guests

 

MEAL

• 1/2 bottle wine per person
• 2/3 bottle water per person
• 1 glass of champagne per person (for the toasts)

 

AFTER DINNER BAR

• 3 drinks per person
• Soft drinks and beer for 25% of the guests
• 1/3 bottle of water per person

 

Order or calculate an extra 10-15% and allow for guests drinking more in hot weather.
Remember bee and soft drinks.

Drinks

The traditional wedding drink is of course champagne. However, there are hundreds of alternatives in addition to this. Bellinis (peach juice and sparkling wine), cocktails, Pim-Poms (Pimms and pomegranate juice), mulled wines and punches... If serving champagne, will you want it instead of, or as well as, the toasting champagne? Will you serve red or white wine with the meal or both? Will you provide bottled or tap water? Perhaps you'd like a dessert wine with the cake or dessert?

Most venues will allow you to provide your own alcohol, but in most cases will charge a corkage. Unless you are planning to serve fine wines and champagnes you are likely to save a significant sum of money by bringing in your own alcohol. If hiring outside caterers, for a marquee wedding at home for example, ask if they'll charge corkage, because some don't. It's therefore an important consideration when assessing which company to choose. If buying direct from a wine merchant, sk for "sale or return" on unopened bottles or cases. If you've access to storage , remember Christmas is a great time to secure good deals on champagne and fake fizz.

Never underestimate the amount of alcohol you'll require and don't forget a plentiful supply of water and soft drinks. When calculating how much to budget for , there are roughly six glasses to a bottle. On average guests drink two glasses per hour over the course of a wedding reception. Then add 10-15% to the calculation you've made.

If your reception is at an hotel or restaurant, will you be paying for guests' drinks following the wedding dinner? Carefully consider the bar prices and who your guests are before requiring them to pay. Prices at a top hotel may not be what you or your family are used paying. So you need to work out not only what you can afford, but what they can afford. You should be able to offer free drinks all day if you stick to wine, beer and soft drinks. Forget about the champagne if you are on a tight budget.  Do the calculations so you don't under-budget. Ask to see a bar tariff and decide what you will and won't provide; you don't have to offer a full bar, even when you serve more than just wine and beer. Seek advice from your venue's banqueting manager who will be able to advise the "average drinks spend" for previous weddings they've catered and how the costs broke down.

Menu checklist

• What sort of meal would you like to serve (brunch, lunch, afternoon tea, hors d'oeuvres, dinner)?
• What style of service are you seeking (canapé reception, fork buffet, self service seated buffet, silver service meal)?
• What kind of food would you like to serve (traditional, ethnic, seasonal, vegetarian, themed, etc.)?
• Will you be offered a free tatsting?
• Will you need to provide food for additional evening guests?
• What prices do packages start from and what is included?
• Can specific dietary requirements and children be catered for at no additional cost?
• Can wedding cake be served as dessert?
• Can you provide your own wedding cake and will they cut and serve it free of charge?
• Can you supply your own alcohol and is there a charge for corkage?
• When will the venue/caterer require final guest numbers?
• Will a service charge be added to the final bill?

 

 

The food of love

Guests will remember good or bad food forever, so ensure it is delicious! Cost might determine the form of the meal, seated or standing, a buffet or silver service. If you don't want a formal three course meal you could serve brunch, afternoon tea, a canapé and drinks reception, or a finger or full-service buffet. Dicuss cost alternatives with your venue or caterer. If working with in-house kitchens you'll have to be guided by what they are prpepared to offer. Simple seasonal food is likely to be most affordable unless they specialise in a particular style of cuisine. If hiring outside catering, you have more flexibility and can specify your requirements at the start. You hereby think for example about a sizzling BBQ cooked in front of you, a Morocan banquet or posh tapas.

Draw-up a list of foods you don't like and a list of those you love. Show it to your chef or caterer. Most venues and companies will offer a free tasting once you've secured the booking, but keep an open mind and see what they come up with. If you'd like to serve your wedding cake as dessert, you could suggest a cheese course instead of ice cream within the quoted price. Usually a quote will be costed per head and exclude drinks. If serving pre-dinner canapés, establish whether they are included in the price. Budget permitting, extravagances such as a chocolate fountain, an ice cream van in summer, a vodka lounge, a champaign fountain or an oyster bar can also be worked into wedding receptions as appropriate.

When considering what time of day you are to be married, it is worth bearing in mind that an event later in the day will mean you can move straight into a drinks reception followed by dinner and dancing. This removes the need to serve additional food and drink later in the day and keeps the cost down.

Theme, Style & Atmosphere

Will your reception have a theme? That could be as simple as coordinating flowers and bridesmaids' outfits, or as specific as a medieval banquet set in a castle with jousting, jesters and mead served in pewter tankards! You venue must be the starting point. You may have chosen one specifically because it lends itself to the theme you have in mind, or you may be starting with a blank sheet of paper. If you're looking to create something adventurous, thank carefully about every aspect.Work with a company or venue that can pull it of. Meet and discuss your ideas if hiring an outside company and ensure that they and the venue talk to one another and everything is agreed between the parties.

Assess your venue's potential. What are it's good points and what don't you like? A contemporary building will lend itself to a minimalist theme with cool colours and no frills. A plain, uninteresting venue may need you to be bold with colour and detail. A traditional country house, a building with specific architectural detail or a stately home will require you to be sympathetic and to emphasize the existing natural charm, character and grandeur.On the other hand,  a marquee is like a blank canvas.

Lightning is an important contributory factor and can make a considerable difference to the mood of a celebration. Avoid harsh lightning, but keep it soft and flattering. If you plan to use candles, plain nights are an effective way to create an atmosphere and holders can be bought very cheaply. But purchase "night lights" that burn for eight hours rather than "tea lights" which only last four.

The focal point of a reception room is likely to be the dining tables, dance floor and cake table. How they are are arranged in relation to one another and how they are lit are integral parts of the decoration. Very often, stunning flower arrangements strategically placed matched to the table centrepieces are all that is required to decorate a room. Seek advice from your florist and the person in charge at the venue. If possible visit the venue when it is set-up for another celebratin. Ask to see photographs of other events held there.

Consider weddings you've attended as guests. At the last wedding you went to, what were the things you least liked about it? Did your feet ache because the pre-dinner drinks went too long? Did you have to wait around because the photographer took an age? Where you thirsty because it was a hot day and you had travelled a long way but there was nothing to drink for before the ceremony? Decide straight away not to plan your wedding that way. Next, think about what you have enjoyed at other weddings and parties. A good venue will be flexible and adapt to accommodate reasonable requests so you can do things your way.

Let the celebration evolve and the atmosphere build and be flexible. Avoid makeing the reception too structured, that's when guests start to feel too structured. A wedding day starts quietly, you build-up to the party and guests leave on a high. Limit the time you set aside for photographs and if you can do them in front of everyone, all the better. Work out your timings around people's usual eating habits. For example, if your ceremony is at 1 o'clock the guests will not have had lunch, so go heavier on the canapés and lighter on the meal. Get the glasses topped-up at the beginning and have someone formally welcome everyone. Keep building the day. Move to the meal and don't interrupt it with speeches at least until after the main course or you'l stop the flow of conversation. Once the first dance is underway, don't stop the music. You can make it softer or louder, but don't interrupt it. Always end on a high and don't be the last to leave, however it is tempting to stay.

During smaller gatherings it is ok to be indulgent. Eat what you like to eat, drink what you love to drink and do things you like to do! Again, don't make it too structured. Keep it an intimate, sociable gathering over a good meal.

Wedding reception wish list

Base your reception timings around what people would normally be doing; if it is a mealtime, for example serve food. Modify this traditional format for a wedding day as mentioned below by adding, removing and switching events around to create your own Wedding Day Wish List:

PHOTOGRAPHS

Where and when will the formal photographs be taken?

If necessary, have a wet weather contingency plan.

DRINKS & CANAPÉ RECEPTION

Where will you hold the drinks reception and how long will it last?

RECEIVING LINE

Where will you do this and who will be in the line-up?

TOASTMASTER

If you do not opt for a professional toastmaster you could invite one of the ushers or a friend to act as Master of Ceremonies.

WEDDING DINNER

Decide the format and timings. Allow ten minutes to get everyone seated.

SPEECHES

Who will make speeches and when?

FIRST DANCE & ENTERTAINMENT

When will there be entertainment, where and for how long? When will you take your first dance and will it be announced?

TOSSING THE BOUQUET

Where will you do this and when?

DEPARTURE OF BRIDE AND GROOM

At what time will you leave and how?

CARRIAGES

When will the official stop time be?

Have plenty of taxi number available for guests.

Starting point

Once you have decided upon a venue you can get down to the details of your wedding reception: how you want it to look, what you will eat and drink and how you will be entertained. Start with a "Wish List" ( see wish list blog) of what you want to do and achieve and agree a plan of action with the venue that also include timings.

Plan the reception around what people would normally be doing at a specific time and replicate it so if it is a meal time, serve food. Creating a "Wedding Day Schedule" is the key to a smooth running wedding reception. It will leave you free to celebrate, confident in the knowledge that the day will run without a hitch.