(Closed) Reception Events/Timeline

posted 6 years ago in Reception
Post # 3
3267 posts
Sugar bee

I think that there will be a LOT of waiting if the waiter takes each order and then runs around to the various stations, waits for it to be cooked, then delivers back to the table.  Also stations are usually small, and only cooks one or two things at a time (espeically if each guest is custom ordering).

I think if you go through with this idea, you are going to need way longer then 1.5 hours, maybe 2.5 +.

For the speeches, I think they should always be done while people are eating.  I very much dislike having to sit after the meal for 30 minutes and listen to people chat.  I like doing it all at once.

You don’t seem to have accounted for them flipping the room between the reception/dinnner and the cigar lounge.  You probably won’t want your guests in the room, while they are clearing garbage and moving chairs around.

Good luck.

Post # 5
3267 posts
Sugar bee

@BlackOrchid:  If the waiters are just bringing out plates of either chicken, beef or pasta, then it isn’t really stations.  Stations are where the guests approach and each is manned by either a chef or an assistant and guests order and the chef/assistant whips it up fresh and to their specifications.

What you are now describing is much more like a regular plated dinner, but one where they don’t have to give their selection until the day of.  Where everyone who gets chicken will get chicken supreme, and everyone who gets beef gets a beef wellington. 

Honestly, I really can’t imagine how a chef, or team of chefs would be able to fresh cook individual meals, to be served at the same time, and to each guest’s specification.

I think having a person with a clip board is more annoying then beneficial.  Why not have either a large chart, or individual cards?  It would be much simpler and you don’t have to find somoene to skip the cocktail hour to work telling people their numbers which they will more then likely forget.

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