What a nice lady - and a great guide too! Subscribed!

Thank you very much. I really like this video. We will be adding this to our list of resources to for our clients. I especially love the end, think about your vendors! For a wedding we would wake up at 5/6 am just to finish at midnight sometimes.

I learned a little more about buffet dinners (that's what our venue offers- but then again it is served by the wait staff of the Caterers.)

Standard hors'd'ouvres ranging from crackers and cheese, veggies and fruit, pickles/olives to breaded cheese skewers, with punch, sometimes champagne for more expensive. 4 course family style sit down most popular, buffet second, been to a couple plated usually at clubs(such as golf club). Ethnic groups love serving food, lots of it ,and no portion restrictions.50$ a head is normal when all costs are added up.Have known halls that sell trays of food u can pick up for events at 4 or so $ per tray meant to feed certain amount of people with exception of meat 2.50 piece for example. Typical menu: Hors'd'ouvres Bread basket on table,water pitcher. 1# Soup: such as creme/of asparagus/broccoli etc.(more elegant, probably french influence), Tomato soup like: minestrone or creamed (Italian influence),Or if central European background: chicken noodle soup.choose from one of above usually. 2# Salad: simple lettuce tomato,or mixed veg.italian oil dressing on side, or Greek style feta olives. Alt. a club might serve with edible flower petals,or nuts and fruits,fruity dressings. 2# Penne pasta with sauce, vegetarian and or meat.Not every single wedding has this,but is very standard for our area (Italian influence even at non Italian ). 3# Main course: Beef: roast or steak Chicken: baked, stuffed, bread crumb coated Potatoes: mashed, baked,or spiced oven fried/wedges Veg:green beans,or mixed a.k.a. broc.caul.carrot,corn, peppers... Occasionally from Portuguese caterers rice with sauce, maybe pilauf. Have had cabbage rolls (yougoslavian) and vegetarian options such as phyllo strudel. 4# Dessert: sorbet,ice cream,or other miscellaneous. Have had molded cheesecakes. This is usually served plated regardless of overall style. Ethnic always has dessert buffet brought by family and friends: signature recipes like dobosh torte,metre cake, coconut rum balls(truffles), apricot shaped cookies, baklava, strudel, creme baskets,etc. Decorated Choc. strawberries cute.Once or twice had choc.fountain (elegant choice personal fav.🤗). Wedding cake for photos.(edible but usually doesn't compare to other desserts made by grandmas, aunties.) Typical influence:(french), Italian,Greek, Yougoslavian, sometimes Lebanese, Portuguese (Leamington tomato capital of Canada 😉).Hope this interests someone who reads comments.always wonder what's typical of other people's local under normal situations.let me know in replies 😊

Great advice!

Very good insight for my wedding

Well Said, Caroline!

Awesome message

How do you keep food choices affordable?

Hi, so are the vendor meals deducted from cost? I understand the reasoning however it's their job, they're working and when I'm at work I purchase my own meal. I just don't see why it should be expected and not a courtesy if the family so choose?

How do you navigate venues that require you to book with them prior to tasting the food options they require you to use for the wedding?

I want to try chips, bugger and crisps