(Closed) Has anyone not met the required numbers for the reception?

posted 6 years ago in Reception
Post # 3
1723 posts
Bumble bee
  • Wedding: May 2014

my Fiance and I decided to have our wedding on Friday bc the minimum was 75 people vs 150 people on Sat (we plan on having 125) and if you have 150 people you are required to do valet (an additional $600). Do you guys have a B list or anyone else you want to invite?

Post # 4
12246 posts
Sugar Beekeeper
  • Wedding: May 2013

@cuddlz88:  We had a 40 person minimum, and had 42 guests!

We had the option of paying for 40 plates or paying $500 for the room rental. So we would have just paid for the extra plates!

Post # 5
9135 posts
Buzzing Beekeeper
  • Wedding: November 2013 - St. Augustine Beach, FL

@cuddlz88:  For my first wedding we had to guarantee and pay for 60 whether they showed or not.  We had 55 guests at the wedding so we paid for 5 guests that didn’t show.  However, it was way cheaper that way since the room rental fee of $1500 was waived with the guarantee and the 5 meals only cost $100 total.

Post # 6
3625 posts
Sugar bee
  • Wedding: June 2012

We told our catering company (that also handled the rentals) that we were expecting 100. For all intents and purposes, we cluelessly assumed everyone would come. We ended up with about 70. Whoops. They were nice enough to cut the number down to 80 but this was technically not in the contract; the contract I think stated the lowest they would accept is 10% less than the contracted number. We ended up using the extra meals for the vendors and didn’t pay for vendor meals. Either way, we had to pay the food amount for the food for 80. This applied really only to the food; for the linens and staff they were able to cut back to the number we actually needed. The problem with the food is that it’s already ordered and paid for on their end, expecting that we would fulfill our quota on our end.

Post # 7
128 posts
Blushing bee
  • Wedding: January 2014

@cuddlz88:  We also have a food and beverage minimum, but the catering manager said if we dont make the minimum based on the per person price, we can make some adjustments to the menu and bar to make up the difference (ie: better liquor, another passed hor dourve, steak v. chicken, etc).  Maybe you can try that?

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