Every event supplier working a wedding works incredibly hard, long hours. In fact, most of us have put in more than a full day’s worth of hard, physical (and mentally-challenging) work before the actual event event begins and guests arrive. Further, depending on the service you are providing, your “break” time may be at a different time than when it is suitable for the main vendor meal break. I respect everyone’s vibe and the right to a well-deserved break and nourishment to provide the energy to keep going and doing the stellar job that they need to do.
That said, a wedding is a production. It is about providing the client and their guests with the experience of a lifetime. In order to create this magic, no matter how casual the event, there are certain professional standards that any wedding and event professional “gets” as necessary to create that backdrop of magic for the event experience, and those include: professional attire (sorry, Birkenstocks may be comfortable for you, but don’t really set the tone even for the most “casual” of weddings, particularly when you are being paid to provide a service on one of the most important days of someone’s life); not smoking in front of guests; not taking personal calls in front of guests; not taking a break in guest view when possible; not drinking from the bar (or at all) – not even on a break; not eating your meal (or any food for that matter) in guest view when possible.
But the worst offender of all of these? The event partner who demands that their vendor meal be given at a distinct time completely at odds with the rest of the event and perhaps even before guests have eaten. And if it is a buffet, asking to go through the buffet line before it’s open to guests is the height of poor taste and lack of professionalism. If you don’t know these basics, you won’t be working with me. And if I’ve “inherited” your service from the client (that is, they chose to hire you and not through me), and you do this, I will make sure you are not referred again and will let others know of your unprofessionalism.Read More >>
Something new has been emerging in the event and hospitality industry these last several years and it is confusing wedding and event clientele, as well as fellow event supply partners and worst of all: causing communication breakdowns in event execution and expectations. In the end, the event client is paying the price for a substandard quality event because of it. Let’s address this once and for all, head on: it is the misuse of the term “event coordinator“.
Below, we take the three most common industry positions who misuse this term (some perhaps unintentionally), or have decided that they are going to gain additional revenue stream and figure they can do what a professional coordinator does and help save the client some money. What many “day of” professional coordinators charge (around $1200-$3K), they will charge a nominal $500 or so. To an inexperienced first-time bride, this monetary difference is extremely attractive. But in the end, one truly gets what they pay for.
Below is a job description that fits 99.999% of the services who say that they do “Coordination” and what that really translates to:Read More >>
At Santa Barbara Wine Country Weddings & Events, we have a required “Full Service Caterer” list from which our clients must hire. These professionals already adhere to service basics in producing weddings and events. They know that the caterer’s job is more than just to provide good food. They are the backbone of a successful event: from coordinating rentals to set up, breakdown, proper clean-up, timing, and so much more. Plus, they provide one of the most essential elements of any good caterer, and that is the element of pre – event day planning and communication with a dedicated representative that will be with you in the planning stages of your event. The latter is not always reflected on a catering proposal, and not paying attention to this can cost one dearly “day of”, or in unexpected charges from the sub-standard caterer (or other service providers who have to do extra work to accommodate what the caterer should have been doing to begin with).Read More >>