Originally Posted by ChicagoBride2011
We had 40-something people. I did create a seating chart and gave that to my onsite coordinator with the placecards and they set it up for us. I bought fish stickers and put a sticker on those who chose the red snapper. That was something I was really nervous about, thinking it was going to be set-up wrong but they set everything up perfectly. The people who had the beef they even had a steak knife at their place setting for them.
I cannot say enough how great Michelle and the servers were at the wedding. Family that attended our wedding are still commenting about it to us. My aunt wanted something to drink and the bar was missing an ingredient and she told him no problem and ordered something different. One of the servers ran, yes literally ran to find the ingredient, brought it to bar, and found her on the dance floor to give her the drink. They were making trays of shots/drinks and walking abound with them and my one friend couldn't drink alcohol at the time so the servers would make sure to have a "virgin" version of the drink on the tray for her. I mean the list can go on and on..
I LOVE hearing this!
Ana, my coordinator, just emailed me last night that we can mix and match menu items. I wrote her back asking for more clarification, so we'll see what she says.
Was there an upcharge to do the long tables vs the round ones?