3 Things to Remember When You're Throwing A Backyard Wedding
Posted: January 21, 2016
#Throwback Thursday – This was my submission for a blog hop I participated in last year with Natalie Bradley Events. Engagement season is gearing up now, and outdoor summer weddings are being planned, so I thought this would be a good primer. If you’d like to receive more tips on creating a fantastic wedding day in Los Angeles, go to my website and grab my guide, Ten Wedding Hacks You Can Use Right Now.
With apologies to Jane Austen, it is a universally acknowledged truth that the best way to save money on your wedding is to hold it in any venue where you can bring everything in – chairs, tables, catering, everything. I call it a “backyard” wedding, and no, it doesn’t have to be in your own backyard!
But like most universal truths, this one also needs qualification. More choice on costs means less cost, right? But it can also mean more stress, hassle, and, yeah, more expense, unless you remember these three things:
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| Daniel Cruz Photo |
1. First and foremost, you’re recreating a restaurant. You’re responsible for everything that is available and possible when you sit down to dinner at Cheesecake Factory, or wherever. Take notes the next time you eat out. You’re sitting at a table, but at your wedding you’re going to bring in all the table and the chairs, and set them up, so how is that going to happen? Where is your meal being cooked? How is it being kept warm, or in serving condition? How is it getting to you at your table, and who is bringing it to you? What is it being served on or in? What should be on the table when you sit down?
The devil is in the details, and this is where you can get caught. Chafing dishes, what about sterno cans to heat them up with? Serving utensils? Enough plates for everything that you’re serving – appetizers, salad, entrees, and dessert? Even if you’re having a buffet, especially if you’re having a buffet, you want to keep it orderly and clean. At a restaurant, what is your waiter doing during dinner? Not just serving, but bussing your table, too. Filling your water glass, wiping off the table. Replacing silverware. How are you going to accomplish those actions, or have alternatives to them?
Sit down with our caterer. They’ll able to tell you what size your serving dishes and servingware should be, and how many of them you should get. Have them walk you through your entire menu at least twice. Do you need salt and pepper shakers? Do you need a milk pitcher for coffee? Don’t be afraid to ask questions. There are no stupid questions in wedding catering. Your caterer can also recommend local rental and event staff services, too. Price out event staffing before you reject it! Having a couple of people that know their way around food and serving is definitely a good idea.
Oh, and while you’re scoping out the restaurant, look at the bar, too. And don’t forget ice and trash cans!
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| Fondly Forever Photography |
2. You’re buying in bulk. This is where and why this stuff gets expensive. Ten guests is a table, 100 guests is 10 tables. Each table is 10 chairs, 10 plates, 10 forks, 10 knives, 10 napkins, at least 10 water glasses and one centerpiece. That’s 61 separate pieces on one table, and you have to pay for all of them! And that’s not counting bar glasses, ceremony chairs, enough alcohol, soda and water to last 4-5 hours, and a dozen other things that you’ve got to get 100 of. My advice, if you’re on a budget? Start with the basics, upgrade later if you can. Generally speaking, you don’t have the finalize rentals until a week or so before your wedding date. Back away from the chiavari chairs and put down the bottles of Jack Daniels. For now, at least.
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| Honey Honey Photography |
3. You’re not actually in a restaurant. Which means that you don’t have the backup that comes with it. Back up like extra plates to replace dirty ones, or for a new dish or serving. Extra glasses when your guests want to follow up their water with a beer. Your guests will not expect to have to re-use their plate or their glass (NO, THEY WILL NOT), and neither would you. Get at least twice as many entree dishes as you need, 10-15% more silverware and napkins, and 3-4 glasses per person, depending on what drinks you’re serving at the bar and how many your bartender is comfortable working with. Otherwise, you will inevitably run low on something. Do you have someplace to wash dishes and silverware…in a timely manner? Probably not, so get extra and avoid the scramble. Budget tip – if you’re trying to save money, serve less kinds of drinks. Less kinds of drinks means less kinds of alcohol, and less kinds of glasses to serve the alcohol in. The only thing you don’t need more of? Cake plates. There is always cake left over, and getting 100 plates for 100 guests will work just fine.
Yeah, it can get a little overwhelming, but the first step to resolving any challenge is recognizing that that there is a challenge! But, if you use what you already have – your vendors, any resources your venue provides – to find out what you need, then you’ll be able to create the wonderful wedding you want.
See you at the end of the aisle,
Liz Coopersmith
Silver Charm Events
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