- 7 years ago
- Wedding: March 2012
I am thinking about shorting the guest count to our caterer by 10%. I fully anticipate that we’ll have some last minute cancellations and he has stated that the number can go up but not down. I figure if we don’t have cancellations I can adjust the numbers up in the weeks leading up to the wedding. Likewise, I saw a tip in a magazine that recommended giving the baker only 2/3 of your guest count since some people don’t eat cake and would have left by the time the cake is cut.
Has anyone tried this with any success?