For a 2 hour cocktail party, if you are serving only optional mineral water and soft drinks, allow 2½ aloholic beverages per person.
Use smaller glassware to avoid over-serving.
*Never* let your guests serve themselves alcohol.
At cocktail parties, red wine is generally more popular than white, so have two-thirds red to one-third white available.
Basic bar is vodka, scotch, gin, bourbon, rum, vermouth, domestic & imported beers, and wine. We can help with brand selection based on our experience.
Most alcoholic beverages can be bought on a sale-or-return basis, so do not be afraid of having too much. We can help you with liquor store shopping lists. Obligatory mixers are orange juice, cranberry juice, tomato juice, soda, tonic, sparkling mineral water, Diet Coke®, regular Coke® and Sprite®.
Garnishes should include lemons, limes, olives, onions and cherries.
Pass a unique drink upon the guests' arrival - it´s fun and memorable!
We have lots of recipes!
If serving frozen drinks, rent a high-capacity machine or multiple smaller ones. Most are too small for parties over 20 people and take half an hour to re-freeze on fill-up.
If serving Martinis, chill the glasses.
Cosmopolitans are still hot! Pomegranate Martinis are even hotter!
DECORATIONS:-
Professional Party Decorators make your party fabulous for pennies. We have people!
DESSERT:-
Serve a "to die for" chocolate dessert. Guaranteed universal hit!
Avoid putting out whole cakes - Pre-portioning or small pieces prevents a potential mess.
ENTERTAINMENT:-
Play five hours' worth of CDs at random; mix classic and contemporary; vocals and instrumental. We can help with selection.
For cocktails, a live pianist is ideal. Suggest the appropriate attire for the musician(s), and make sure the piano is tuned. Decide beforehand if the musicians will be offered food and drinks - have an area or room for them to eat away from the guests.
For larger gatherings, we deal with different duets and trios for ambience, up to full show bands for dancing and entertainment.
Strolling magicians, illusionists, jugglers or other acts can provide memorable experiences for your guests.
EQUIPMENT:-
The right tablecloth, dishes, and chairs can add color, elegance and a distinctive look to a party.
For a three-hour cocktail party, plan to have on hand two and one-half glasses per person.
Rental glasses, china and flatware are returned dirty. Don't skimp.
FOOD / MENU:-
Plan a menu that´s disaster-proof with simple, yet dynamic dishes. A complicated dish that must be timed and served immediately out of the oven is looking for trouble.
Serving insufficient amounts of food makes the host look cheap. Choose a variety of foods which are fresh and in season. The food will taste better and cost less.
It´s a good idea to give people what they like to eat, rather than subject them to a menu of new and exotic foods.
Passed appetizers should not leave guest with trash. No Bones!
Keep a main course simple and perfect. Choose a dish that looks as though you cooked it - a great stew or bouillabaisse will set you apart. Serve hot appetizers only if the food can be kept hot or eaten immediately after heating.
Serve room temperature or chilled appetizers to large groups.
Select other foods that stay fresh tasting and look appetizing even after sitting a while on a buffet table.
Use servers for high-value proteins such as carved tenderloin or seafood. Guests may have as much as they wish, but cuts down on waste due to guests over-serving themselves. Have menu descriptions by dishes.
Warn guests about spicy foods, nuts, wheat, garlic for allergies.
Always have a special fish or vegetarian dinner available for those who do not eat meat or who observe special diets. Ideally, these guests will alert you ahead of time.
KITCHEN:-
Consider having the staff work from your garage or carport in order to keep your kitchen clean for your guests. Discuss with caterer any problems with your kitchen equipment. Our portable kitchen can remotely produce all your food from scratch.
NEIGHBORS:-
Inform neighbors if you are planning a large party where there will be lots of activity with people parking cars and making noise. Send a note outlining what is happening, with the expected finishing time, and deliver it with a small bunch of flowers or a bottle of wine.
PARKING:-
If parking is difficult, pamper your guests by hiring valet parkers. If a chance of rain, have plenty of umbrellas to borrow.
SECURITY:-
It´s a good idea to hire an off-duty police officer to assist the valet parkers with traffic and to patrol guests' parked vehicles.
SMOKING:-
Make up your own mind - It´s entirely up to you - either leave ashtrays out, or letter a discreet sign: "Please refrain from smoking." Give consideration to smokers by having chairs and ashtrays on the patio.
SPACE:-
If the party is to be at home, especially if it is for large numbers, be inventive. Be prepared to clear out furniture. Specialty furniture movers will gladly store furniture overnight and return it the morning after an event. Please let us consult on placement of food, bar, etc. to avoid potential bottlenecks or other conflicts.
STAFF:-
Have ENOUGH - Make sure they´re familiar with your household routines so they can be silent and swift. You want to avoid making your guests nervous.
Communicate to the wait staff where to park, dress, which bathroom you prefer them to use. Friendly, but unobtrusive service make people feel cared for and pampered.
Make sure the staff knows the logistics of the event, timetable, menu, and location of bars, buffets and powder rooms.
Do tell the staff whether or not to answer the telephone during an event.
Do tell the staff whether they can eat or drink and what & where. Do inform the kitchen staff of the location of the electrical breaker box for the house. Coffee makers, portable convection ovens and heat lamps draw a lot of electricity.
Splurge for a Doorman - it will let you enjoy your guests by your not having to work so hard.
STAFFING REQUIREMENTS:-
FINGER FOOD PARTIES (evening) Food and Drink Servers, Bussers One per 20 guests for serving drinks and food. Bar Staff--One per 100 guests when only champagne, wine, water and soft drinks are being served. For a full bar (with mixed drinks) you will need a minimum of one bartender for every 60 to 75 guests. Cooks--One per 50 guests.
FORK FOOD PARTIES (evening) Food and Drink Servers, Bussers
One per 15 guests for serving drinks and food. Bar Staff--One per 100 guests when only champagne, wine, water and soft drinks are being served. For a full bar (with mixed drinks) you will need a minimum of one bartender for every 60 to 75 guests.
COOKS
One for every 25 to 40 guests, but varies with menu selection. Generally for this type of event, you will need about one staff for every 10 guests.
TRAFFIC FLOW AND SEATING:-
Wherever you put the bar is where you´ll have the biggest crowd of people--put the bar in a place where it won´t cause a traffic jam. Big tables aren´t conducive to conversation--and neither are uncomfortable chairs. Tables should be seated as tightly as possible for good conversation. A round table is always more conducive to lively conversations, but limit guests to ten or fewer.
TRASH AND CLEARING UP:-
Have plenty of double-lined trash cans around in obvious places, and/or have tables strategically placed for guests to "drop and go" while they navigate the party. If you don't, you will find empty glasses or trash in the most unusual places!
Do not throw away boxes or lids for beverages, there is a chance you may need them for transporting left-overs.
TENTING / LIGHTING:-
Tents are an ideal way to add space to your home or event venue.
Tents may be air conditioned, heated, lit and beautifully lined in all shades to suit your theme or decor.
Do not expect a tent to be 100% waterproof.
Do specify that you want a new or perfectly clean canopy when ordering tenting for an event.
Covers for tent poles should be included in your tent rental. For large events at home, expect to have your life disrupted for anything up to a week, particularly if tents are being erected and generators need to be brought in. Rent a quiet generator (one made especially for special events).
TEMPERATURE & WEATHER:-
Cool down the house considerably before the guests arrive--they´ll quickly warm things up. If planning an outdoor event, ALWAYS have a rain plan with LOTS of umbrellas.
|
