Plan for wedding

Friday Jan 26, 2018 and Saturday Jan 27, 2108

Set-up in hall: McGinnis Family

Tablecloths: blue from Dickinson, gray and white from EM,Theresa and Rose Table skirts

set up cake table, set up cookie table, set up gift table, snack table, Buffet table, signage: table numbers, buffet numbers, menu sign, map sign, Gift table sign and card basket

Table decorations: Glasses, clear marbles, blue lights, sparkly undermat, glitter, candles, candle lighter(s), silk flowers

Table settings: plates, plastic ware, cups, napkins, snack plates, napkins, bar cups etc.sugar packets

Lighting and effects; fog machine two projection blue lights

9AM Saturday. Finish set-up, bring can drinks, kegs etc. place chicken in pans with Picante sauce (McGinnis Family)

10:30AM Dickinson delivers food

11AM Lunch at hall (wraps, italian sub)

12:00 noon Bride and bridesmaids to be at the Shrine church for “getting ready” photos

12:45 Groom and Ushers to be at the Shrine church for “getting ready” photos

2 pm Wedding

~2 pm (Cathy and Gail) arrive Marsh Drive Social Hall

-start heating food when appropriate: chicken, hulski, scallop potatoes, vegies

3pm Snack table: (Cathy and Gail)

2 XXL bowls, pasta salad, (in refrigerator)

Dickinson vegie, fruit, cheese/crackers trays (in refrigerator)

Barbeque chips

Plain chips

Cornchips and salsa

uncover soda and water in ice, by the bar

make coffee/ hot water for tea ( sugar, creamer, honey, lemon) (put creamers on tables)

4pm Bartenders arrive: all drinks will be served by bartenders (self serve cans and bottles to be put back with bartenders)

(cups, soda 2 liter bottles, ice, can soda, beer and hard cider, box wine, filtered water bottles)

4pm Servers arrive:

Place pitchers with water and ice on tables

Pick up/remove used plates, offer to get non-alcholic drinks for elderly guests.

4:15pm Wedding party arrive/ and are announced

4pm or when appropriate place heated dishes in chafing dishes: (Cathy and Gail)

Buffet A:

1 XXL bowl rolls

4 chafing dishes: chicken, normandy vegies, hulski, scalloped potatoes (D)

2 lb butter

salad and dressing – Dickinsion

Buffet B:

1 XXL bowl rolls

4 chafing dishes: chicken, normandy vegies, hulski, scalloped potatoes (D)

2 lb butter

salad and dressing – Dickinsion

4:45pm DJ: Cue to hand out 1 Champange bottle and 1 sparkling cider bottle to each table for toast. Severs (will take a cart) to pass out the bottles.

5pm DJ: toast is announced- Take seats.

Invocation (Jose Diaz)

Toast (Best Man)

DJ to explain Buffet A and Buffet B are identical. Gluten-free options available on the side table.

Tables 1 through 7 are going to Buffet A; Tables 8 through 15 are going to Buffet B

Servers: Pick up/remove used plates, offer to get non-alcholic drinks for elderly guests.Serve coffee or tea

5:45pm (after dinner) DJ annouce cutting of cake.

6pm Servers: Take trays/ cart around to offer cake to tables (there will be pinapple upside-down cake, chocolate and white cake)

6:40 until 7:30 PM Servers: Pick up/remove used plates, offer to get non-alcholic drinks for elderly guests. Serve coffe or tea

6:10 annouce the dances

6:45 Bouquet toss/ Garter, other bride questions

7:30 bridal shot dance