Post # 1
We are self-catering my daughter’s wedding March 16th. I know it’s a huge task to take on, but being that she’s one of six kids and we only had two months to plan for and pay for it, this is the way it is.
I’m trying to figure out — how in the world do we do a champagne toast when we don’t really have any “servers”? I have hired a couple of teenage friends of another daughter to help the day of, but I’m not sure about using them to pour champagne for 110 guests…? Should champagne glasses be at the tables? And what about the bottles of champagne? We will have an area set up for wine & beer (the only alcohol allowed at the venue), but it will be self-serve.
I’m so stuck on this — any help or advice would be greatly appreciated!
Post # 3
Teenagers shouldn’t be serving alcohol— it’s against the law in most places and while you’d probably never get caught, if you did, that is a pretty massive fine to the venue which they will likely pass along to you.
You could consider chilling the champagne “splits” which hold about a glass or two, and setting them on the tables, one per guest, taking care not to set any in front of underaged guests. If you set them out directly before dinner, they should still be at a good serving temperature when it’s time for a toast. Guests can then open the champagne and pour their own glass.
Alternately you can hire servers pretty cheap from your local culinary school— get a couple, making sure they are of legal drinking age, and have them pour the champagne. Also have them man the self-service bar, again the laws surrounding serving alcohol to minors can put you in a very bad position if a minor were found helping themselves to beer or wine.
Post # 4
@MomToSix: Why not just keep it self serve and 15-20 mins before the toast just annouce it and let the guests get their own champagne/sparkling cider.
Post # 5
Thank you both for the advice and suggestions! I should have clarified — the helpers are 18 and are TABC certified (Texas Alcoholic Beverage Comission), so they are certified to legally serve alcohol, although that’s not what I’ve hired them to do. I wouldn’t dream of having someone illegally serve alchol. Also, per the requirements of the venue, there are two police officers who will be at the reception.
It’s looking like a self-serve might be the way to go though — I’m not sure how long it would take two people to serve 110 +/- guests. I’ve just never seen or heard of it being done that way, but it sounds like it might work!