Do not preset a champagne toast

Haven’t we all been to that event or wedding? You sit down after cocktail hour, knowing that the staff finished pouring the bubbly 15 minutes ago. After 20 minutes to an hour of programming, you’re asked to “raise your glass.”

Either you drink the warm champagne in front of you, or you toast with the drink you brought from the bar, wasting the champagne completely. 

If you’re toasting a big moment, consider passing fresh glasses right before the speech. It will take some scheduling with the catering team, but it will make a big difference.

Double-check the most comfortable amount of people to sit at each table

I once had a client attempt to fit 14 people at a 72-inch round. Let’s just say it wasn’t a success. 

Check your guest list and floor plan with your planning team to make sure that you’re making the most of your event space, without crowding your guests. There’s nothing worse than fighting for table space while you’re eating!

Don’t create a bottleneck

I can’t tell you how many events I have been to, where the team sets up a buffet or the bar in the space where everyone enters the room, gathers, or networks. No one knows where the bar line begins or ends, where to stand without getting bumped into, or how to navigate beyond the cramped space.

Make sure to maximize the space by spreading out your bars and food stations, and strategically passing beer, wine and hors d’oeuvres from different areas.

Leave time to mingle, strategically

If you’re planning a sit-down dinner and program, make sure that you plan time for guests at the table to have conversation before the program begins, or with designated breaks to eat their main course during an ‘intermission.’

Not planning out your timeline in accordance with both the meal and the program is a mistake that is often made, and easy to fix: work with your event planner and catering team to run through the timeline and cadence of service to make sure you’re in line.

Plan your seating around the menu

If you’re having a full buffet dinner, don’t set the room up cocktail-style, which is typically seating for less than half of your guests. People will inevitably get their plates, silverware and drink and find a seat or surface wherever there is one if you don’t give them adequate table space. If you want your guests standing and mingling, small plate stations and additional seating is the way to go.

What has been a small consideration that you’ve seen, that has made a huge difference?