Keeping everyone refreshed on your day is much more important than just making sure your guests have had enough to drink.
- It’s usual to welcome guests with a drink but don’t feel that you have to have the usual service offered by the venue (say, Champagne and sherry) if you want Manhattans or Pimms. Soft drinks should also be offered.
- Don’t think that because you’re serving, say, beef, your guests will only drink red wine. It’s advisable to put both red and white (and mineral water) on each table, whatever your menu.
- Nothing says ‘congratulations’ quite like bubbles, so Champagne or sparkling wine is traditionally served for the toasts.
- Estimating quantities of wine can be tricky, depending on the style of reception and the individuals on the guest list. However, for the toasts, a bottle of Champagne/sparkling wine usually serves six. A conservative estimate of one quarter to one third of a bottle of red, and the same of white, per guest, gives a starting point but invariably more is consumed at evening receptions. An experienced supplier, caterer or venue will ensure that you don’t run out.
- If you’re running your own bar don’t forget the accessories: refrigeration, coolers, bottle openers, corkscrews, lemons, olives, cherries, cocktail sticks, napkins, and a range of glasses.
- Where to buy? It might pay to take a trip to Calais to take advantage of cheaper prices. Otherwise contact high-street suppliers, warehouses, supermarkets or independent wine merchants for advice and quotes.
