Linens, Linens, Linens!!!!

I LOVE linens, I love linens so much that my dear Mom who just passed away, wrote in her Will, Judy gets all my linens!!!

I felt like I won the mega bucks when I read that! Thank you Mom…

There is so much that linens can say about someone…or a couple. They say elegant, casual, colorful, serene, hot, cool, loving, naughty, formal, sleek, classic, organic and the list goes on.

Pairing linens with dishes, silverware, glassware and flowers is a big deal and takes time. So, take your time, go to the rental company, ask for help from the professionals who work at the company, take pictures and don’t be afraid to mix and match. For all the tables I have set for hundreds of events, I am in awe as to how many variations there are and how many I have not even considered…yet!

Most importantly, get input from your florist, take those linens that you like the best to the venue and try them out, because you may love them in the rental gallery, but when they get to the venue, that could change.

However, the best choice is to cal me!!! Why?? Because I LOVE linens!!!

Thank you for reading this blog!!

judy

Buffets

To Buffet? or not to Buffet? That is the question...

Buffets are about giving your guests the ability to have choices. Food Stations are the ultimate for offering choices, stay tuned for that blog. Typically, the set-up for a buffet is by serpentine ( S shaped tables) or large rectangular tables (with a ratio of 1 buffet per 50 guests).  The tables are decorated, expressing your theme with a bountiful offering of all types of food. The buffet should have servers assisting the guests with placing the food on their plate. as well as describing the menu offerings in great detail, and able to assist regarding dietary needs.  The servers keep the buffet line moving, clean and sanitary. The servers are welcoming and gracious.  There are also staff "runners" who replenish the buffet, Buffets are not less expensive than plated dinners, they can run higher in cost due to rental platters, chafing dishes and staff needs.  Not a place to cut corners.  I am a nut about heating plates..Who wants to pick up a cold dinner plate to put hot food on.  Make sure they are at least warm, unless it is July and August.

Some weddings/events start with a plated first course, then tables are invited up to the buffet in an organized manner.

Buffets are fun for guests.  They not only are given choices, but they also get to walk around and mingle a bit while getting their food.

Remember to keep track of any guests who are not able to help themselves to the buffet and to assign a service person to help that guest.  Make sure the guests know what they are being offered! It helps to have a printed menu at each table and also label each item along the buffet or that your servers are well educated as to what they are serving.

Plated meal? Pro's and Con's...

What to consider when choosing your menu style for your Event...

Plated meal...Guests arrive to the dining area, typically they have seat assignments and know where they are headed.  The first course is served, wine is poured and bottles are either left on the table for guests to be able to help themselves to more or, if you want to have more control of consumption, have the staff pour.

First course is cleared, second course is served. If there was a choice for Entree (beef or fish, also vegetarian), the guests typically may have a place card marking what they chose (most guests forget by the time of the event), or often the Caterer has a good idea of counts of Entree choices, so have enough for those who have changed their mind, or no place card cues are offered. The staff has already asked at each table for number of vegetarian/special meal needs when guests have sat down. Again, the Caterer knows how to estimate those numbers, so running our of any food is not an issue.

Most Caterers do not like to have the first course pre-set. On the table when guests sit down. Salads can wilt, and it is just not sanitary.

With a plated meal you HAVE to have enough staff!!! Cost of your Caterer will increase because of this.  Ratio of staff to guest is typically 1 per 10-12.

Absorb this information...the next blog will look at Buffet/Stations

             Plated Cheese Course, Cambridge Wedding

The When, Where and How of Floral arrangements

                                   Centerpiece by Wilson Farm $65.00

Floral arrangements do not have to cost $200.00 per table.  I have worked with many florists who can work within a budget of $65.00 per table.  

When?  Be sure and choose flowers for your centerpieces that are in season!

Where?  You have choices of Florists, In my experience, It is about trust.  Trusting you will get EXACTLY the arrangement you asked for.  I have worked with many Floral designers, Winston is the best!  I have never been disappointed. However, with Winston comes the high price. For many, it is worth it.  For me, at this point in my life (the big spending days are over), I prefer to use Wilson Farm in Lexington. Their designers are excellent, and want to please the customer. The important part is as the customer, one needs to be crystal clear in describing what you want.  I typically ask for a "mock up" arrangement, it's worth it!  The only caveat is Wilson does not deliver, so you have to make your own arrangements.  Again, for me, it's worth it

How?  To get what you want, start taking pictures, clipping from magazines and pintrist.  Know your budget, and be open to suggestions in order to stay within your budget.