For most guests, the wedding is remembered mainly due to the wedding Banquet. And if the design of the hall, dress and Registry office is quite easy to understand, then make a good, generous, but no-frills menu-a real problem. Mirsovetov shares his readers ‘ personal experience.
When you have estimated the number of guests (specify this figure will be a few days before the wedding), you need to clearly understand how much and what kind of food and drink you need to order. If you go to a meeting with a restaurateur without such training, be prepared that” load ” you in full – you are not something that will not save, and order almost twice as much food.
Let’s start with the guest list. If possible, you need to clarify their preferences. This does not mean that each guest will have a personal menu. It is necessary to know whether among the invited vegetarians, fasting and just people with special preferences. Their wishes will have to be taken into account. Continue reading