I have recently attended two weddings of friends, and the the waiter service in the table has been different. In one, personalized attention of two persons for ten guests, in another… a bit of chaos in the living room. And that in an act as one wedding, You can not fail. Things basic as the choice of wine, who serve first, by which side, how to fill the cups, leaving or not the bottles on the table… keys are, you already what you know, and in Embelezzia every day more importance to the details that make us spend a time perfect, that it is a true luxury.
The figure of the maître d ‘ every day is more important. For me is the public relations for the banquet: knows everything, everyone, every taste, every detail, every up and down of light, when to change the plates, when starts the dance and, most importantly, all controlled without seeming a military. The main thing, attend to the protocol chosen by the bride and groom; last minute variations of chairs or table changes should not be allowed.
Each table It is a world, children, allergies, vegetarians… the Head waiter should know to transmit each difference without looking like it, every detail well add points: is not differentiate but give that special touch and personal care.
Control weather (without burden) in the cocktail waiters, synchronized times with the kitchen to serve lunch or dinner, and above all, every step that know where the bride and groom and the fotogrado will be. A perfect synchronization of the master with the photographer is also crucial. Both have different demands but complementary works, why should know where to move and the special moments.
Every wedding is different, friends and family often do surprise gifts (projections, songs and gifts…). He has to know everything to control all the time and know when the friends of the bride dedicated a special song, or the relatives of the groom begin a screening of children’s photos. Are those details which cannot leave to chance.
The dance You must arrive at the time right. After the cake and with the first drink on the table, it tends to be the perfect time. But sometimes miss time so everyone can relate calmly, without looking like a wedding against the clock, may be the best option. The open bar It is one of the moments to take into account. A drink or two as much on the table and starts dancing and drinks. We must also control if one or two bars, variety of brands, soft drinks, juices and drinks that are not varied alcoholic.
And, without a doubt, the Manager of the music. Every wedding is different, and although the bride and groom have chosen a repertoire, at different times may be that the track is empty. You have to be very attentive to those details. My favorite moment is when the chocolate fruits or the hot minibocadillos to the wee hours. The bride and groom are willing to eat something at last, and the rest of the party is enjoying those moments may end. The service can not be neglected, it is perhaps when more eyes have to have waiters, move between people moving is not easy. And the Maître is responsible for coordinating all.
Non-basic rules of etiquette, but they are small grants that when organizing a wedding will help us especially. A small Guide details, enough details there are to keep in mind as you keep an eye on those details. Delegate to a good professional is key. You think that if you have found a partner with which to share your life, find a good maitre is not difficult… and hence, to the honeymoon!
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