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Four months out is beyond early. I would do a STD now, or even just casually ask around as to who is seriously considering coming from oot, and do the actual invite on a normal schedule.
We are sending out our invites pretty early too and I just included a "Dietary concerns" line at the bottom of our RSVP cards and I am hoping that will make things easier, although I probably will end up with more headaches in the end.
@SapphireSun: We are waiting for our STD's to come in. I have actually been advised to send them out at the 3-4 month mark due to the number of out of towners.
@mkathleenwhite: Are you doing a buffet?
Nope, we are doing a full sit down meal. We are contacting everyone about a month before the wedding to confirm that they are coming 70% of our guests are OOT so we will be confirming their menu choice then. We are also putting the menu choices on our wedding website. We are lucky though that our guests aren't (for the most part) super picky. It is a bit more work this way but we will be able to both confirm our numbers and give the final list to our venue.
I see. That does seem like a lot of work. So, are you not putting entree selections on the card?
I'd vote generics. We won't be able to do a tasting until a month before our wedding so we went with "meat, fish, vegetarian" on our invites. We didn't want to restrict ourselves w/o having tasted the options first.
We knew exactly what our meal options were going to be, but we still gave the generic "beef, chicken, vegetarian or other dietary restrictions" option on the RSVP form.
I honestly wait to send invites until you do the tasting. They would still be going out early and it would save you the hassle of the the whole food run around. I think this whole plan of sending out the inviation and RSVP with meal choice and then calling and confirming their meal choice again will be confusing for guests and make a whole lot more work for you.
I won't be doing that. I won't have the time to do all that! I think I'm leaning toward putting the generic down.
@ella86: Sorry I think I got confused with another post in here and thought it was you too. I think the generic would be fine.
I'd go with the generics as well. You never know and don't want people to feel disappointed.
we are getting married at a country club therefore the kitchen isnt open until spring. because it seems there are a million weddings in june i plan on getting these invites out in march, prior to a tasting. so we went with the generic chicken or beef. once we know the specific dish i plan on throwing the description on our wedding website.
This challenge was something that I wanted to avoid if at all possible. We served a plated dinner, but we did not offer our guests a choice of entrees. Instead, we served a combination, "surf and turf" plate featuring beef and shellfish.
On our wedding website, under the area where we provided information regarding the reception, we listed our menu, and we had a note that asked guests to contact us via e-mail or to write a note on their response cards if they were allergic to shellfish, couldn't eat beef, or required a vegetarian entree.
We had a medium-sized wedding (about 150 people), and, although no one actually took advantage of the opportunity to e-mail us about dietary concerns, I already knew that some of our family and friends were allergic to shellfish. I also knew that some guests could not eat beef. I advised the caterer in advance of how many "double beef" entrees I would need for those with seafood allergies and how many "double seafood" entrees I would need for those who could not eat beef. I discovered shortly before our wedding that one of my guests is a vegetarian, and I contacted his wife to find out which of the available vegetarian options that my caterer offered was most to his liking. (Ravioli.) We also had a children's meal for the younger children who were present.
To make things as easy as possible for these guests and our caterer on the day of the wedding, I used vellum and sparkling letters in one of our wedding colors to create beautiful, translucent cards featuring codes for this special dietary information, and I tucked them into these guests' escort-card envelopes. (I used the vellum and placed these cards directly on top of the table-number cards, so that no one could possibly miss either piece of information.) All of the other guests simply received the combination plate, surf and turf entree.
All in all, it was a simple plan that worked really well, and guests just raved and raved about the amazing food at our wedding.
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SO and I can't do our tasting until 4 months out, and we were wanting to send our invites out pretty early since we have 45% OOT. So my question is, do we just put generic entree options: _____ Chicken _____ Beef _____ Veggie? Or do we put what we are 90% sure we want even though we haven't tasted it yet: _____ Chicken Parm _____ NY Strip with Red Wine sauce _____Pasta Primavera? Our venue does custom menus and are known for their yummy food and great execution.
Or is there something else I should be thinking about doing?