Thursday, July 29, 2010
Just wanted to let you know that my blog has moved to a new and more hip spot!
Check out the same great info but on a brand new page by clicking here.
And remember to check back to my new blog as this one is officially retired.
Thanks for all your support thus far!
Monday, June 28, 2010
Below are just some typical examples of what a venue Catering Manager/On-site Coordinator will handle vs. hiring your own Event Planner.
Typical Catering Manager Duties:
℘ Sell the venue
℘ Schedule personalized tour of venue
℘ Arrange and attend menu tasting
℘ Create catering contract related to venue's rentals and food
℘ May or may not have a preferred vendors list, help decorate, or create a timeline
℘ Oversee venue ceremony/reception set up and food prep
℘ Pass duties to venue's banquet captain before leaving
These coordinators are essential to understanding the space and layout, but please remember that they work for the venue. They are there to follow the rules and guidelines of the facility and at times may have several events going on at the same time.
Typical Event Planner Duties:
℘ Assess and recommend vendor professionals (music, flowers, rentals) to fit your needs
℘ Create comprehensive timeline of day
℘ Tie all vendors together and confirms "call times" and details
℘ Coordinate ceremony rehearsal, ceremony, reception
℘ Assist in the details like wording of invitations, cake tastings, favors, music, décor and design
℘ Deliver and arrange programs, place cards, favors, decorations; collect personal items, gifts
An event coordinator works for you, the client. Our job is to orchestrate your entire event from start to finish based on your style and personality. We deal with the emotions, the families, the emergencies, and the details to make it is a flawless event for you and your guests.
Though a venue coordinator does help coordinate your event, know that they are not a wedding coordinator. Neither is your DJ, photographer, or florist. They all coordinate things that directly relate to their field (ie, your DJ will create a timeline as it affects the music of your reception) but they are not orchestrating every single detail like a wedding coordinator will.
A venue coordinator and event coordinator are both very important to have as they both have specific jobs that they are good at doing, and they will work together to make sure you have a beautiful and stress-free party!
Monday, May 17, 2010
1. Help her find “The Dress”
Agreeing with every dress choice and chiming in about how beautiful the extra tulle makes her look isn’t helpful. Bring a camera to take photos of the bride in each dress she tries on to give her a better idea of the fit. Also be there to step in whenever a pushy salesperson is trying to sell the bride a “one of a kind” avant-garde dress that’s worth 3 arms and a leg. This process should be a fun, adventurous, bonding discovery for you and the bride.Photo Credit: www.jeutonic.com
2. Help with the Gift Registry!
Most men dread being in any store all day. Help out the groom and bride by volunteering to help her set up appointments and scan wedding presents. Make sure she is choosing reasonable items to use and also some fun things too.Photo Credit: www.wedding-planning-makes-perfect.com
3. Be the Wedding Representative!
Photo Credit: www.bride.ca
4. Keep the Bride Calm and Collected
Photo Credit: www.weddingplanninginstitute.com
5. Enjoy the Reception, It’s a Party!
Photo Credit: www.engagements.ca
Monday, May 10, 2010
Writing Credit to www.napkinfolding.net.
There are a lot of variations in the way one can set up a table. The setup is dependent on what is being served and the formality of the meal. The following are guidelines and pictures for general table setting.
(Table Setting w/ Napkin on Left of Forks)
Table Setting Guidelines
Monday, May 3, 2010
Today, discriminating hosts and hostesses have a wide variety of napkin products from which to select. For formal dining, there is the cloth napkin, the paper napkin being reserved for more informal settings.
Cloth napkins come in several sizes, each size tailored to a specific use. A beverage napkin, used when serving drinks and hors d’oeuvres, like most cloth napkins, is square, about five inches to each side. A luncheon napkin is a couple of inches larger, and a dinner napkin larger still. The theory, evidently, is that the more food and drink that is served, the more potential there is for spillage, so the bigger the napkin must be to catch it.
Cloth napkins may be purchased in a rainbow of colors and a variety of fabrics, imprinted with custom designs and monograms, and can even come with matching tablecloths. However, a high-thread-count, white, linen or linen-cotton mix damask napkin is still considered the zenith of elegance.
Though a wedding reception should be considered a formal occasion, only the very wealthy can afford to have a catered meal for scores of guests, one that is served on fine place settings where cloth napkins have been set out. An acceptable cost-cutting compromise for big celebrations including weddings is to use a paper napkin whose size, heft, and finish resemble a cloth napkin. They can be ordered embossed with the bride and groom’s monograms or otherwise tailored to the buyer’s specifications.
Whether the napkin is cloth or paper, when in polite company, a napkin is to be used with a measure of etiquette, so as not to offend other diners through a display of boorishness. (You’re excused from these rules only when the napkin you are offered is one of those flimsy little paper things that pop out of tabletop dispensers – the kind of “napkin” you cannot place on your lap expecting it to not blow away within 20 seconds; even here, however, try to keep boorish behavior in check.)
Rule 1: When you’re given a napkin, use it. Don’t let it sit beside your plate. It was given to you for wiping your face when you need to and to protect your lap from spills. Leaving it beside your plate marks you as a slob.
Rule 2: Wait for the host to pick up and unfold his napkin before you do the same with yours.
Rule 3: If the napkin is larger than your lap, fold it such that it just covers your lap.
Rule 4: In polite society, movements at the dinner table tend to be small, so don’t make any ostentatious displays like wildly shaking the napkin to open it. Just unfold it. And when you wipe your mouth, don’t use the napkin as you would a wash cloth during your morning shower; gently dab at your mouth.
Rule 5: Don’t wait for the food to be served before you open your napkin. Should your napkin still be sitting on the table when the food arrives, the server may have to create space to set your plate.
Rule 6: Should you have to leave the table during the meal, leave the napkin, loosely folded, on your seat or on the table to the left of your plate. Also put the loosely folded napkin to the left of your plate when you’re done eating, never on the plate.
Rule 7: The place for a napkin? In your lap. It is not tucked into your pants, nor does it belong tucked into your shirt collar. However, if you are in a milieu where that kind of behavior is acceptable, don’t be afraid to go along. For example, diners from Southern Italy (or southern New Jersey) have long known that a bowl of spaghetti topped with marinara sauce can be better enjoyed when you don’t have to worry about the red stuff splattering on your shirt. Many Italian and Italian-American diners therefore tuck the napkin into their collars as a matter of course. Feel free to do the same. Live! Enjoy!
But what about that waiter who carries a napkin draped over one arm? In part, it’s practicality. It’s readily available to mop up any accidental spills or other messes at your table. But the practice dates back a couple of hundred years in France; that was how waiters carried the napkins they would distribute to diners. Napkins have been in use for thousands of years.
It’s possible that cavemen at their wooly mammoth barbeques wiped the grease from their mouths using the animal’s pelt... and then rubbed it in their hair to get that suave, slicked-back look. But we don’t really know that. What we do know is that, by the Bronze Age, it’s likely something like a napkin was in use in many parts of the world. The first recorded use of the napkin was by the Romans. When that hearty eater, Buffetus Allucaneatus, reached for his napkin at the Roman dinner table, he didn’t find a cloth. What he used was some wadded up unbaked dough, which he pressed to his face. That removed whatever bits and morsels of food were sticking to it. Later, if he wished, he could bake and eat his napkin, morsels and all.
With the fall of Rome, Europe entered that slovenly, napkin-less period of the Dark Ages, with its uncouth barons and unwashed princesses wiping their hands on their tunics and mopping their faces with their shirttails and cuffs. We don’t know how knights encased in steel armor managed to wipe off their mouths.
By the time of the Renaissance, the French had a single, large communal napkin about the size of a table cloth which everyone at the table used. It may have been the precursor of the table cloth. It got smaller and smaller over the years until everyone had his own napkin. By the 1700’s, the French aristocracy had even promulgated rules of napkin etiquette, some of which we still use today throughout the Western world; e.g., we don’t blow our nose into our napkin. Or anyone else’s napkin, either.
Monday, April 26, 2010
\Monday, May 3 from 4-9pm at the London Hotel in West Hollywood, Ca.
For complimentary tickets, use code BCLAC on their website.
Hope to see you there!
Wednesday, April 21, 2010
The event is a culmination of Step Up’s “I Dream to…” program which helps under-served teens explore the careers they dream to pursue. Step Up Women's Network draws on its diverse network of professional women to give the students an opportunity to meet with, interview and photograph a women in the career field of each student's dream. The program was sponsored by SanDisk and ran at 3 different schools with over 45 high school girls.
It was a fantastic turnout with so many inspirational stories by the young girls involved in the program, and it was so fun to see them all dressed up with their families proud of what they've accomplished so far. Many of them presented their online blogs of their experiences and even went around answering questions about their mentors and what they want to pursue as careers.
I also bumped into Katrina from TPG who was volunteering at the membership table (I was working registration) and it turns out she's been a member for 3 years! Small world! I also bumped into Liz Dennery from the Uncensored Conference there with her husband. I'm looking forward to seeing who else is an active member of Step Up as I continue getting more involved!
Tuesday, April 20, 2010
Audrey Burton of Tigress Coaching will join us as our featured speaker with two dynamite sessions.
Session 1: Closing the Sale is Not Complicated! The sales process is intimidating, but it does not have to be! Learn tricks of the trade Audrey has culled from years of sales training and experience and increase sales immediately!
Session 2: Build a Successful Referral Engine and Work Less! Is your networking effective? You attend meeting after meeting, month after month, but are you getting business? It could be you, or it could be the other people, or it could be the organization. This talk speaks to how to make all your networking efforts bring in clients. Networking more efficiently and with a specific purpose in mind will lead you to working less and making more! Audrey will address how marketing fundamentals play a huge part in the success of your networking, how to identify what methods are not working so you can maximize what is working, and how to create fruitful strategic alliances.
You'll know the moment you arrive: Lawry's The Prime Rib is an extraordinary restaurant. This is a place of grand style, where classic elegance, rich woods and luxurious comfort invite your eye at every turn. A place whose privileges are so warmly conveyed that you instantly feel like an honored guest being welcomed into your own private club. Here you'll find the award-winning food, exceptional service and unmistakable atmosphere that has made Lawry's a dining legend.
Thank you to our Showcasers:
Designer Specialty Linens
Jeremie Fremaux Photography
Marcia Perel Photography
Audrey Burton, Tigress Coaching
Lawry's The Prime Rib
When: Thursday, April 22, 2010 11:30 AM -2:00 PM
Where: Lawry's 100 N. La Cienega Boulevard, Beverly Hills, CA 90211
Fees: ISES Members $35, Non-members $50
To register, click here.
Saturday, April 17, 2010
Please come and support by forming a team, making a donation, or purchasing tickets to attend!
Hope to see you there!
Monday, April 12, 2010
Consider doing an outdoor event or a venue with lots of windows so that you can try to conserve energy. Research venues that are certified with LEED (Leadership in Energy and Environmental Design); they use their resources more efficiently.
Look for caters who use organic or sustainable products, including dessert and even wines! Check out Whole Foods or Trader Joe's.
There are many eco-friendly invitations and paper products you can find. Get creative and find other ways to say what you want on paper, doubling your menu and table numbers together, or printing your RSVP's on a postcard.
Decor and Gifts
Think of some new ways to incorporate environmentally friendly decorations into your event, from organic flowers or potted plants as your centerpieces to soy candles, organic sweets, and seeds for planting later as party favors.
Photographers that use digital photos are being green by offering you an internet gallery instead of printing proofs on so much paper. Companies like Bryant Sentosa's Photoboothless offers the option of putting your photos up on a website to download instead of printing copies at the party.
So go out there and save the world, one event at a time!
Tuesday, April 6, 2010
First off, the Langham Pasadena is GORGEOUS! I want to take every bride there to check out their gardens and ballrooms!
The Viennese Room.
Mary Dann Rocks!!!
I was able to squeeze in a caricature drawing from "Caricatures by Dave" that's now hanging on my wall. The afternoon ended with Jill Hilts taking us on a tour of the Langham and sharing a bit of the history, although I just realize I didn't hear the story of where the $25million worth in jewelry went after the founder passed on! Jill owes me a story...!All in all a wonderful event! For more information on the non-profit organization WIPA, please go to their website, www.wipausa.org.
Events of Distinction
In the world of weddings, change is the norm. Tying the knot has never been easier, but tracking the newest options can be head-spinning. So here are five hip tips and sneak peeks about what lies ahead for this year’s nuptials.
1. Picking the Perfect Place and Time
Just as people are now choosing to go on “staycations” with their time off, brides and grooms are carefully considering the pocketbooks of their guests, and are selecting sites in their neck of the woods in lieu of distant destination weddings. The newest urban hotspots are rooftop gardens offering al fresco event space. Often required by City Planning Departments when approving building permits, these outdoor oases can be found in commercial buildings, as well as the newest hotels.
Photo Credit: Favors in the City
Although Saturday evenings will always be a preferred time for brides and grooms to host their weddings, WIPA member Linda Hylen, Director of Events at the Julia Morgan Ballroom in San Francisco remarks, “I am really selling Fridays and a few Thursdays as well.” Unlike outdoor venues with strict county noise ordinances to end music by 10:00 p. m. (or sometimes even 9:00 p.m.), eco-friendly restaurants and night clubs attract the night owls who love a great party. These facilities often offer private dining or modest buy-outs, especially on off nights.
Couples will continue to consult the calendar for auspicious days to tie the knot. Remember the bridal bonanza back on 7-7-07? Luckily for brides, that jackpot-winning date landed on a Saturday. This year, couples are betting on 10-10-10 as a favorable day for wedded bliss! WIPA member and Wedding Planner Merliee Hennings, with Ever After Events in San Diego, finds that couples also pick lucky dates based on personal circumstances, such as “getting married on the date they were engaged or getting married on a parent’s anniversary.”
2. Transforming Dreams into Designs
The word “trend” does not appear here, because the trade secret to finding a “trendy” wedding design does not come from following the latest fads, but from capturing the bride and groom’s unique personalities. No bride wants her wedding to look like someone else’s. It’s up to you to be the creative genius and convert her dreams into a workable plan. Find inspiration points with your client, shape their visions and use all five senses to reveal the wedding day experience. Most important, tell the couple to keep it a secret – don’t reveal the plan to their family and friends, keep guests on the edge of their seats throughout the planning process and on the wedding day. Brides have an insatiable appetite for what’s new, and while they may be more selective in their purchases, they are inspired by great ideas from wedding professionals.
Photo Credit: PrettyChicky.com
3. Embracing Color
Escapism, Saturated and Bold are words that come to mind as color lifts the spirit for weddings in 2010. It’s a new decade after all! Put together extraordinary and unexpected color combinations…be daring. Here are some palettes to ponder:
- Turquoise with Amparo Blue (bright, energetic blue) and a shot of Orange
- Turquoise with Copper and a splash of Seafoam Mint and Spray Whites
- Coral paired with a Aurora Yellow and Dover Silver
- Tomato Puree (this Spring’s new red) with fuchsia and purples
- A pale, cool palette of Violet, Lavender, Deeper Hues of Purple and Opulent Gold Accessories
Photo Credit: Wedding Paper Divas
4. Sensational Ceremonies
Not all couples marry in a house of worship, so there are ways to make the ceremony design unique and personal other than the traditional church pews for seating. You can create seating in the “round” or “square” with the wedding couple and officiant in the center. There are so many options in various colors and sizes of chairs, cushions, chair caps and liners to chose from. For a beach theme wedding, consider benches with cushions. Or on a large, lush lawn, try a spiral circle of ottomans…oh so Zen!
Photo Credit: CaChic Designs
5. Sweet Dreams
Cutting the wedding cake will always remain a nuptial tradition, but other imaginative ways abound for giving guests their just desserts. Melons Catering in South San Francisco creates a fabulous “All Things Chocolate Station” which includes every imaginable form of chocolate – ice cream, truffles, mousse parfait, hot chocolate shots, macaroons, paired with dark chocolate martinis – even the tabletop surface is made of chocolate!
Photo Credit: Bride.ca
At a recent wedding I produced with Paula LeDuc Fine Catering, we added a twist to the typical menu presentation to provide a tasty conclusion to the festivities. Instead of serving all the hors d’oeuvres at the cocktail reception and all the desserts at the dessert buffet, we decided to butler-pass little “Good Night Treats” – farewell fare for guests to munch on while they waited for their valet-parked cars. Waitstaff graciously offered a choice of mini-burgers on slider rolls with balsamic onions, ketchup & mustard; or waffle ice cream cones filled with raspberry sorbet, rich chocolate gelato and vanilla bean ice cream. Bottled waters to go were placed in each car by the valet parking attendants.While the lavishness may continue to be curtailed in 2010 wedding celebrations, you can be sure there will be no decline in creativity. Couples will continue to tie the knot, and imaginative new ideas will continue to make wedding celebrations fascinating and joyful.
Monday, March 29, 2010
1. Light them up! The great things about candles are that they come in all different shapes, sizes, and colors! You can group them together or spread them throughout the event to use as both decoration pieces ans ambiance lighting. Candles create a very private and intimate mood for any party, but please be aware of the fire safety guidelines for your venue and the city.
Photo by: Sugar Envy
Photo Credit: BizBash
4. Nature inspirations. Fruits and vegetables (real or fake) and live plants can be displayed in creative ways to become innovative decor pieces for your party! Pick out fruit or veggies that match your theme or color, or look for interesting plants that are in season during the time of your event. Plus people can eat them or take them home to plant later!Photo Credit: Becoming Mrs. McHugh
Photo Credit: Project Wedding
Photo Credit: It's a Jaime Thing
Photo Credit: PlanningElegance.com
Thursday, March 25, 2010
George Lopez will be unveiling his wax figure on April 1st in the courtyard. Who says they never see any stars in LA?
Uh...Samuel L. Jackson is looking right at me!!!
I've been to the Madame Tussaud's museum in London and Las Vegas. I remember the one in London being very formal and elegant...but I couldn't touch any of the figures (but maybe that was just my mom's rule...?!). In Las Vegas they let you take pictures and stand next to the figures wearing props and stuff and I probably spent like 2 hours in there! And the Hollywood one, well let's just say I'm gonna be making another trip and taking a fully charged camera with me!
A Hottie even as a wax figure!
Oh, and they even offer a hand-waxing gift while you're there! I had always seen them done at the LA County Fair but never tried it. So now I have my "Peace Sign" waxed forever!
I really hope to plan a cool party one day at Madame Tussauds! For more info on renting space, contact Jessica at (323) 798-1674. Thanks Jessica!Now if only I can figure out what to do with it now...?