The wine service during dinner is an area where excess can occur.  So, I listed below a few recommended controls that should help you keep costs under control without affecting the quality of the wine service.

Serve the Dinner Wine After the First Course

Start wine service after the salad or soup is served.

Open One Bottle of Wine at a Time

Instead of opening all of the wine bottles at once, instruct the banquet staff to open one bottle of each type of wine at a time.  This is key if you are being charged on consumption as opposed to being charged “per person.”

When It Comes to Wine, Ask First and Pour Second

For the initial wine service, instruct the banquet staff to offer wine to each guest instead of pouring a glass for everyone. And, make sure that the refills are offered upon request.

Put a Limit On the Number of Bottles Served

Determine a limit for the number of bottles served. When the limit is reached, have the banquet captain contact your wedding planner. And remember, you don’t want your guests to feel as if you are putting a wine limit on them.  This is simply a tool that you can use to stay on top of their consumption and your expenses. Cheers!

Are You Ready to Plan Your Luxurious Wedding?

Are you ready to get started on your luxurious wedding planning experience? Please contact your wedding planning team at Howerton+Wooten Events.

Love and Soul Always, Kawania

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