Planning Stages

• Rented space?
• Your home, kitchen, dining room, Backyard or other?
• The Bar. Should you rent a self contained podium set-up. (Good for 40 or more)

Buffet or plated

• Sit down is less work for the guest, more for the chef so the price is higher.
• Buffets have an open time line and can accommodate picky eaters.

Staffing

• Servers are great for 6 to 12 people for the elegance factor, necessary logistically for groups of 30 or more.
• 1 server per 25 people, 1 bartender for 50.
• Hire two months ahead of time.

Rentals

• Get a local place you can trust. 1.5 to 3 glasses per person, plates and cutlery by the dozen, get extra!
• Think about renting tables for utility use. Phone in the order one to two months ahead.
• Double check the week of the event.

Bar requirements.

• Create a signature drink.
• Keep the bar simple. Lots of ice, plenty of glasses.
• Have someone sober and responsible.
• Buy large plastic bottles.
• One bottle of wine for every two to three guests.
• Don't forget ice and napkins.
• Make list asap, buy all booze one week before, not the day of the event!

Special needs and Unseen extras.

• Lights, camera action!
• A personal chef gets the job done with a minimum of extra charges!
• Consider valet parking to not disturb your neighbourhood.
• Tip: sometimes phoning City hall ahead of time can get co-operation from the Green Hornets ticketing your street.
• Coat check in winter, don't just throw them on a bed.
• Arrange cleaner to come the day after the party.
• Don't forget to let your neighbours in on the fun.
• Will 50 or more guest overwhelm your washroom facilities?
• They rent very nice portable facilities these days.
• Watch out for teens ambushing the bar, " baby proof" your house against clumsy guests.
• Adult goodie bags, with sweets or cosmetics are a fun way to end the evening.