Having a reception in a private home
When you plan an event in a private home, things are very different. In a club, a hotel or a restaurant you are sure that you can rely on experienced staff; you have tables, chairs, enough glass and tableware. So you do not have to worry about that.
Here are the things you have to know if you have an event In a private home: Where do people put their coats? I have seen that you are asked to deposit your coat on the bed in the bedroom. Even if you remember that it was on the left side, it will not be there anymore by the time you leave, because everybody will be fishing around. Rent a wardrobe and put it near the entrance and this problem is solved.
When you plan an event in a private home, things are very different. In a club, a hotel or a restaurant you are sure that you can rely on experienced staff; you have tables, chairs, enough glass and tableware. So you do not have to worry about that.
Here are the things you have to know if you have an event In a private home: Where do people put their coats? I have seen that you are asked to deposit your coat on the bed in the bedroom. Even if you remember that it was on the left side, it will not be there anymore by the time you leave, because everybody will be fishing around. Rent a wardrobe and put it near the entrance and this problem is solved.
Do you have enough glasses, trays, tables, chairs etc.? You can rent almost everything in the style you want. If you are going to be using the home's serving wares, the things you rent should be a close match to the glasses and cutlery the private home can provide. However, right there is a problem. After the event the hostess has to separate her cutlery or glasses from the ones you rented. Believe me, there were always problems. In my experience it is much better to rent everything, because it saves time and more important worries later. Just as a side note, once, a couple of days after an event, I received a little parcel. When I unpacked it, I found a fork and a knife in there, obviously from our reception. I am still wondering where the guest had put the two items, when he or she left the event!
Another item which has to be discussed: how many waiters and preparers will you have to hire and when should they arrive? Remember they are paid by the hour. Do they prepare the snacks or does the hostess do that? When the hostess organizes the shopping for provisions and prepares the food, of course, it is a lower number. After many years, I had a good working relationship with a 'waiter company'. You gave the number of the expected guests and they came with one very experienced person (kind of a Maitre d') and a few helpers. The head person slipped into the role of the food preparer, welcoming committee, and his helpers were so well coordinated that it always reminded me of a ballet.
Another item which has to be discussed: how many waiters and preparers will you have to hire and when should they arrive? Remember they are paid by the hour. Do they prepare the snacks or does the hostess do that? When the hostess organizes the shopping for provisions and prepares the food, of course, it is a lower number. After many years, I had a good working relationship with a 'waiter company'. You gave the number of the expected guests and they came with one very experienced person (kind of a Maitre d') and a few helpers. The head person slipped into the role of the food preparer, welcoming committee, and his helpers were so well coordinated that it always reminded me of a ballet.
Of course, this option is quite expensive, but you don't have to worry about anything. I worked with hosts who might not have seen their value and wanted to save a little money. In this case you are saving on the wrong end. I would prefer to save money on the brand of the champagne or on the salmon quality. I would buy good quality and not supreme quality. How many snacks do people really eat at those events? Most of the guests will go to a dinner party afterwards and do not eat anything anyway. They will not remember the snacks, but they will remember whether they had to wait at the door or for a drink.
In my opinion the hostess should be with her guests and not in the kitchen preparing snacks or pouring champagne. That by itself should convince you to have a solid support group. Good support guarantees a successful event.
The cleanup after an event takes time. It is necessary to find all the glasses or leftovers. I have found glasses in waste paper baskets, in the bathroom or on book shelves. Another favorite dumping place are flower pots for snacks, even the ones with premium salmon. If you hire a 'waiter company', they will clean up and they know all the good hiding places. They are very efficient and get the job done in no time.
In my opinion the hostess should be with her guests and not in the kitchen preparing snacks or pouring champagne. That by itself should convince you to have a solid support group. Good support guarantees a successful event.
The cleanup after an event takes time. It is necessary to find all the glasses or leftovers. I have found glasses in waste paper baskets, in the bathroom or on book shelves. Another favorite dumping place are flower pots for snacks, even the ones with premium salmon. If you hire a 'waiter company', they will clean up and they know all the good hiding places. They are very efficient and get the job done in no time.
I remember a reception I planned and was asked by the host to be there a little early, because the hostess did not feel that well. When I was on my way, I got a call to buy some salmon, bread, butter and some water, but was assured that help would be there to do the rest.
When I arrived at the venue, the hostess was in bed with a bad cold, where she would remain secluded for the rest of the evening. I took the provisions into the kitchen and waited for the help, who did not come. So I started to butter up the bread, cut the salmon in thin slices and put the snacks on trays. I was done when the guest of honor arrived with a delegation. After making them comfortable, I poured the champagne and offered it together with the snacks. I was so busy opening the door, pouring beverages and offering the snacks, I did not notice that the host and the help still had not arrived.
Eventually they both came, but not before all their guests had arrived. Traffic was bad and it took them longer than expected to get to the venue. The reception was nevertheless successful. Nobody realized that there was no help in the kitchen. The host mentioned in his speech how difficult traffic can be, which seemed to allay ruffled feathers of guests who had not been personally greeted. So all is well that ends well.
This little story shows that planning is not only inviting guests and having a list. A planner has to jump into different roles if need be and be prepared for all contingencies!
When I arrived at the venue, the hostess was in bed with a bad cold, where she would remain secluded for the rest of the evening. I took the provisions into the kitchen and waited for the help, who did not come. So I started to butter up the bread, cut the salmon in thin slices and put the snacks on trays. I was done when the guest of honor arrived with a delegation. After making them comfortable, I poured the champagne and offered it together with the snacks. I was so busy opening the door, pouring beverages and offering the snacks, I did not notice that the host and the help still had not arrived.
Eventually they both came, but not before all their guests had arrived. Traffic was bad and it took them longer than expected to get to the venue. The reception was nevertheless successful. Nobody realized that there was no help in the kitchen. The host mentioned in his speech how difficult traffic can be, which seemed to allay ruffled feathers of guests who had not been personally greeted. So all is well that ends well.
This little story shows that planning is not only inviting guests and having a list. A planner has to jump into different roles if need be and be prepared for all contingencies!