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