General Guidelines 1. What is the best format to make your function successful? i.e. a sit down, formal business meeting or a more open, friendly cocktail hour for your clients? Remember the goal should always be to make your event a success! The definition of that success is up to you. 2. How many guests will you be entertaining? Plan accordingly for adding and subtracting your total number throughout your planning process. Human nature dictates that people will cancel and overlooked guests will always seem to pop up. 3. Do any of your guests have any special dietary requirements that you know of? e.g. vegetarian, allergic food reactions, etc. 4. Determine what your beverage consumption will consist of:    *  Liquor - Open bar, top shelf or brand liquors    *  Wine - Selected bottles (7 day notice to ensure availability) , or by the glass    *  Water - Spring, tap or Sparkling    *  Coffee - Coffee service following your meal, after dinner drinks 5. Decide how many courses you wish to have for a cocktail lunch or dinner or how may hors d'oeuvres to serve during the cocktail hour.    *  For a cocktail party choose both hot and cold hors d'oeuvres    *  For a luncheon choose an appetizer, a main course and a dessert    *  For a cocktail/dinner choose 6 hot or cold hors d'oeuvres, followed by three or four courses 6. Would you like to top the experience off with dessert?    *  Fixed selection or a la carte    *  Do you need a cake for the occasion    *  After dinner drinks or coffee service 7. Will you need flowers? We work with the best florists in the area. 8. Do you need to book entertainment for your function?    *  Musicians need space to operate and usually a power source. Keep this in mind when incorporating them into your plans.