<![CDATA[The Social Book News Service]]>http://www.socialbook.com/en-gb<![CDATA[Why Do an Event?]]>http://www.socialbook.comThere is nothing more powerful or effective in connecting with your constituents or customers than an event. If done properly, an event can be a living breathing extension of your brand. It is the one way you are able to convey to people outside your organization what you are all about - not by them reading or hearing what it is about, but by actually experiencing it. Events can be transformational, they can be educational and they can be memorable. They represent an opportunity for a constituent to make a commitment (to spend time with your brand or cause) and for you to have their full attention. Additionally, more than the event itself, there is opportunity on the front and back end to develop a meaningful dialog with the very individuals you are trying to bring closer.

Creating an event is a significant undertaking, however given proper planning, message determination, appropriate market selection and production, the return on your investment can prove to be invaluable. A noteworthy happening integrates your brand recognition and communicates your message to your audience in a tangible way, allowing your participants to see, feel and hear your message. When managed effectively and in an integrated format, it invokes the ability to leverage the minimum amount of cost while maximizing the exposure of the intended ideas for the audience. In short, you have the very people you want to talk to in a controlled environment that is your brand -- they are there for you to communicate your message.

An event is your best opportunity to build on the relationships you have begun with your constituents and to build your brand through the experience you create and share.

Be seen, be heard, be successful.]]>7/17/2010 3:35:00 PM<![CDATA[Why Do An Event?]]>http://www.socialbook.comThere is nothing more powerful or effective in connecting with your constituents or customers than an event. If done properly, an event can be a living breathing extension of your brand. It is the one way you are able to convey to people outside your organization what you are all about - not by them reading or hearing what it is about, but by actually experiencing it. Events can be transformational, they can be educational and they can be memorable. They represent an opportunity for a constituent to make a commitment (to spend time with your brand or cause) and for you to have their full attention. Additionally, more than the event itself, there is opportunity on the front and back end to develop a meaningful dialog with the very individuals you are trying to bring closer.

Creating an event is a significant undertaking, however given proper planning, message determination, appropriate market selection and production, the return on your investment can prove to be invaluable. A noteworthy happening integrates your brand recognition and communicates your message to your audience in a tangible way, allowing your participants to see, feel and hear your message. When managed effectively and in an integrated format, it invokes the ability to leverage the minimum amount of cost while maximizing the exposure of the intended ideas for the audience. In short, you have the very people you want to talk to in a controlled environment that is your brand -- they are there for you to communicate your message.

An event is your best opportunity to build on the relationships you have begun with your constituents and to build your brand through the experience you create and share.

Be seen, be heard, be successful.]]>7/17/2010 3:11:00 PM<![CDATA[Considering Valet Parking Service]]>http://www.socialbook.com
Here are some important points to consider in making your decision. Whether you are hosting a wedding, a cocktail party, a grand opening, or an annual gala, don't forget that your valet service will be entrusted with millions of dollars worth of property. With this in mind, the top factor in selecting your valet company should be insurance. Ask for proof of insurance, verify (if possible) and keep the proof on file. Also make sure that the insurance coverage is appropriate, meaning that if there will be $300,000 vehicles and the company doesn't have coverage for them, they have no business driving them.

Many valet companies are eager to take on any jobs, but may not be well equipped to take on some jobs. Ask for a consultation. Anyone interested in your business should be happy to oblige at no cost. The consultation may serve two purposes: one is enabling you to see with whom you are dealing and the second is allowing the valet company to survey the venue, see what type of staffing is appropriate and discover ways of minimizing the wait time for your guests. At this consultation you may communicate to the valet company any special requests you may have such as signage, uniforms and staffing.

When meeting with the valet company you should also ask about the training or experience required of their employees, if they drug screen their employees, and if they perform background checks. It is entirely reasonable to require a list of references. Remember that preparation makes for a successful event.]]>5/3/2010<![CDATA[“Fundraising Events-We have the same needs!”]]>http://www.socialbook.com
Hotels are in a similar business to not-for-profit organizations of raising dollars, albeit for a different purpose. Understanding what motivates our operations can assist your fund raising effort remarkably- it's all about the DATE. First, we must remember why a hotel is in business- "To sell guestrooms", then everything else is secondary. Most Catering Operations are looking to fill in the space around existing Convention activity, or maximize the use of their future event dates, and still leave a margin of space available for possible Group business that has yet to book. Since Tuesday and Wednesday nights are preferred for group and transient travel, Tuesday, Wednesday and Thursday meetings tend to be attached. Since Houston is not considered a Destination Location yet, travel is soft Friday, Saturday, Sunday and Monday nights with Thursday being a shoulder date. Therefore, your event is more likely to secure space for a Sunday, Monday or Friday (daytime) event AND more likely to get a better financial package on these dates, as well. Many organizations think that they will not get the higher attendance on these dates, however, if you think about it- there are a lot fewer events to compete with on these dates- so perhaps these may be prime dates after all!

Of course there is the ever-popular Saturday night event! With only 52 Saturdays available every year, the highest demanded date also carries the highest price tag! When a facility can maximize revenues for Saturdays, they are less likely to offer discounts or special amenity packages for your consideration if this is the date you select. The revenues from Saturday events many times provide the cushion for us to provide "better offers" to functions that book the less demanded dates.

So if you are looking to save a few dollars ask your Catering Manager- "what dates do you have to offer that can be confirmed now?" – chances are they will be looking to fill a period between scheduled conventions, or over historically low demand times. If you can make this work with your agenda, you are bound to get a better package too! And, here's a special note-hotels under serious renovation have even greater function space availability.

We all want to be successful- to have the "best event"- to raise the "most money" to secure our clientele's or our volunteers "loyalty"! Let's make it a Win-Win situation where everyone is able to accomplish their goals. Just remember to ask about THE DATE!]]>5/3/2010<![CDATA[Invitation & Attire Etiquette]]>http://www.socialbook.com
Formal dinner invitations should be mailed 3 to 4 weeks in advance. It is a given right for the host or hostess to ask you to reply by a certain date. If you decline, someone else can be invited. If you accept or decline, do it graciously. Never, Never send a formal invitation by facsimile or email. This certainly applies to wedding invitations.
 
An invitation to you is yours. Never bring an unexpected guest. Regrets only.. only call the host or hostess if you have something personal to discuss with them, i.e. you are allergic to shellfish, your head will swell up and you will be dead in seven seconds. The host should know that before serving you lobster bisque.
 
Invitations to weddings, dances, balls, official functions or events when you pay to attend have "no return" obligations. Parties in private homes, brunches, lunches, teas, cocktails or dinner parties "do" require a return invitation.

The conventional form of Mr. & Mrs. is always in order. In an invitation to two people with different names, two lines are used. An invitation should never be addressed to an invitee and their guest or escort. Take the time to find out who the guest or escort is and then include their name on the invitation.

Dress Invitation - in the bottom right-hand corner - attire should be noted.

White tie - most formal-wing collar for men; women in long gowns.
Black tie - tuxedo, soft shirt, bow tie for men; long gown or short cocktail dress for women.
Black tie optional - no such thing! It is either black tie or it is not. Semi-formal or cocktail should apply if not black tie.
Semi-formal or cocktail - suit and tie for men; dresses or good trouser suits for women
Casual - "whatever" is appropriate.]]>5/3/2010<![CDATA[The Do's & Dont's of Successful Linen Selections]]>http://www.socialbook.com
These questions will help the provider to gain all information during your appointment so that you will not have to worry about any of the final details once your appointment is over:
1. Estimated number of guests
2. Quantity and sizes of tables
3. Florist
4. Cake Person
5. Facility
6. Start time of event
7. Ceremony and wedding at same location?
8. Candles being used.]]>5/3/2010<![CDATA[917 Media Appears In 2nd HBJ Article]]>http://www.socialbook.com2/19/2010<![CDATA[This yellow brick road rocked]]>http://www.socialbook.comSHELBY'S SOCIAL DIARY

I said last year that The Social Book honchos Scott Evans and Jeff Henry had taken the launch party for the latest edition of their social calendar over the top — had I only known what was coming in 2010.

Thursday night, they blew the public party scene out of the water with "The Emerald City at Discovery Green" bash. Not that this invitation-only party was truly public. But by night's end, as many as 1,000 movers and shakers had poured into the massive party tent erected next to the Grove at Discovery Green. The Wizard of Oz-themed evening featured lavish presentations of food, drink, fashion, song, dance and introduction of the 2010 Social Book "Houston Treasures."

The talk of the night was the knockout tent from Aztec Events & Tents, a massive clear-sided, two-story-high construction that featured a balcony at one end and a second-floor terrace, opening to the lawn overlooking Avenida de las Americas, at the other. (It's yours to rent for the sweet sum of $150,000 a night, including climate control. Crystal chandeliers extra.) Big, bold and bodacious — that would describe both the tent and the party. Event-planner extraordinaire Lisa Newburn had asked to attend just to get a look-see at the party site.

We have to anoint Evans as the king of solicitation — the one man in town who can rustle up more freebie contributions than anyone. Liquor and wine distributors, General Cigars, Nino Shbeeb with his fab flowers, party designer Darryl Murchison, the Hilton's Paul-David Van Atta, Elizabeth Swift's Swift & Co. Richard Brown and his musicians, Bright Star Productions, LD Systems, Aztec, on and on and more restaurants and caterers than you could count contributed in big ways to make this party sing. And entertainment ranged from the Ensemble Theatre cast of The Wiz singing "Ease On Down the Road" to the warbler from New York crooning "Somewhere Over the Rainbow."

Flavored 360 Vodkas flowed from fantastic ice sculptures by IceWorks. That cutie chef Chip Hight from 17 at Alden whipped up mac and cheese with fresh-shaved truffles and fries with truffle oil. Who Made the Cake's Nadine Moon crafted a stellar "Emerald City" cake while pastry chef Glenna Artripe of Finalé contributed a vast array of desserts plus a host of Wizard of Oz-themed character cakes including the Wicked Witch. Grotto 610, La Griglia, the Grove, Sushic, Landry's and more contributed to the feast.

And did we mention the Chivas Regal and cigar bar, an open-sided tent where stogies were legal for one night, despite the smoke-free zone of Discovery Green? The entire evening was a fantasy on every level.

And we are just scratching the surface. So on to the honorees, who were introduced by Evans and The Social Book founder Warner Roberts: The Rev. Kirbyjon Caldwell and the Rev. Suzette Caldwell; sisters Ann Berry, Leila Gilbert and Liz Jameson; Nancy Dinerstein; Debbie and Rudy Festari; Aileen Gordon, Frann Lichtenstein and Jill Deutser; Holly Moore and Jim Kastleman; Anne and Dr. John Mendelsohn; Beth Sanders Moore and Jess Moore; Kappy Muenzer; Barbara and Corbin Robertson Jr., Anita and Gerald Smith and Evin Thayer.

http://culturemap.com/newsdetail/01-22-10-this-yellow-brick-road-rocked/]]>1/22/2010<![CDATA[The Morning After in the Emerald City]]>http://www.papercitymag.com/Blog/Post/56/The-Morning-After-in-the-Emerald-City/1/22/2010<![CDATA[The Denizens of Oz flood the Emerald City at Discovery Green]]>http://www.socialbook.com
Link to Full Article]]>1/22/2010<![CDATA[3 Questions for Scott Evans - The Social Book turns 15]]>http://www.chron.com/disp/story.mpl/life/society/6816313.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+houstonchronicle%2Flsociety+%28HoustonChronicle.com+--+Society%291/15/2010<![CDATA[Set Your Party Plans for the 1st ]]>http://www.socialbook.com
1. Jan. 21: The little red book

If you're looking to avoid social suicide or ostracism in 2010, you'll want a copy of Houston's Social Book — or at least a friend who has one. Scott Evans, the social diary maestro, will gather the party elite at Discovery Green where he plans to launch this year's pages and unveil a two-story party tent (yes, they do exist). Details: Invitation Only. (No bribes, please).

http://www.chron.com/disp/story.mpl/life/society/6793882.html]]>1/1/2010 1:09:00 PM<![CDATA[On the Town with Jan Carson]]>http://www.socialbook.comThe Social Book, will be announced soon.

http://www.houstonlifestyles.com/jan0H-Social1-JanCarson.htm]]>1/1/2010<![CDATA[Wild Times Again In Lee Park]]>http://frontburner.dmagazine.com/2009/05/15/wild-times-again-in-lee-park/Wild Times Again In Lee Park
Posted on May 15th, 2009 11:59am by Glenn Hunter
Filed under Business, Local News, Media

This photo shows the “Man Cave”–one of several spaces at Lee Park’s usually staid Arlington Hall that were all tricked out last night to mark the second anniversary of The Social Book, Dallas edition. Seventies rock blasted in the “cave”–actually, the Hall’s patio–as party-goers tossed back 360 Vodka and chomped on appetizers. Other parts of the building were decorated with an “organic green” feel or to ape a swanky lounge, complete with tunes by the Marc Toussaint Combo. Meantime Scott Evans, The Social Book’s Houston-based publisher, explained why for the second year in a row, he’s giving the leather-bound books away for free.

Evans’ book, an annual resource guide to fund-raising events and the people and companies that produce them, has been published for nearly 15 years in Houston.

Down there, he says, the book has 1,000 devotees who pay $300 annually.

But in Dallas, the going has been slower.

Evans gave the book away last year, and this year he decided to do it again. He’s got 500 of them stashed in a local warehouse, and anybody who asks for one can have it.

How come?

“I want to do this for Dallas, to get them used to using it,” he said.

Indeed, everyone at the Thursday bash found one of the books in their “goodie bag” when they left stately Arlington Hall, which was turned for one night into a Hotel ZaZa-like party pit.

Mary Frances Hurt of DFW Events, which oversaw the transformation, said the point was to make the space “the opposite of what you’d expect.”

And, she did.

For example, I never expected to see hot models posing with an oversized bear head at Lee Park.

Even though old-timers say that, back in the day, some pretty wild things happened in that park.

Full link to article]]>5/15/2009<![CDATA[Social Book launch ends post-holiday party lull]]>http://www.socialbook.comScott Evans — the man can throw a party. Just ask the 700 revelers who packed the Omni Houston Hotel ballroom Thursday night for the launch of his 2009 Social Book.

With an energy that belied this alleged post-holiday downtime, the bash saw a turnout that included everyone from June and Virgil Waggoner to Cerón and Mark Sullivan, from Susan and Dick Hansen to Danielle and John Ellis. We spied Ed McMahon sampling the caviar and raw oysters at the Omni’s seafood bar, Kim Padgett and Miya Shay tasting dumplings from Gigi’s Asian Bistro & Dumpling Bar, Roz Pactor giving the Omni’s rack of lamb a try and Milton Townsend diving into the sushi from the new Sushic.

While they wined and dined from a number of food stations, guests were entertained by a fashion extravaganza during which Page Parkes models sashayed down the runway and danced on an interactive dance floor from Bright Star Productions.

Event organizer Deborah Elias of Elias Events was the proud mama of the electric party scene, where Prop Rock Event Furniture Rental created a fresh white-on-white tableau of leather sofas, chairs and ottomans.

But the party was only half the evening, which earlier included an introduction of the 2009 "Houston Treasures," a roundup of leading Houstonians featured in The Social Book. The presentation was conducted by Evans, Jeff Henry and Sami Shbeeb, partners in the annual calendar of social events, and Social Book founder Warner Roberts.

In the spotlight were Jan Carson, Diane Gendel, Joanne King Herring, Maryann and Jodie Hoffer, Patty Hubbard, Don Jordan, Melanie Lawson, Ann Sakowitz, Sue and Lester Smith, Nancy and Dr. Jim Willerson, the Kickerillos — Mary, Vincent and daughter Kelli — Fred Zeidman and, posthumously, Ron Stone.

More of the party crowd — Denman Moody, who selected the wines for the evening, as well as Richard Brown, Ashley Wehrly, Linda and Alexander Rogers, C.C. Conner, Page Parkes-Eveleth, Diane and Brian Kingshill, Philamena and Arthur Baird, Margaret Williams, Darryl Murchison, Nino Shbeeb, Francie Willis, Betty and Jess Tutor and Tim Connolly.

http://www.chron.com/disp/story.mpl/life/society/6206067.html]]>1/12/2009<![CDATA[Houston Treasures get the spotlight in Social Book celebration]]>http://www.chron.com/disp/story.mpl//5440925.htmlHouston Treasures get the spotlight in Social Book celebration

The first high-profile party out of the chute in 2008 got the season off to a rollicking start at the InterContinental Houston Friday night with the launch of The Social Book's latest edition and introduction of its "Houston Treasures."

The calendar of social and charitable events celebrated its 13th year of listing the big happenings that keep the city's social wheels churning. It was the fifth year that the book recognized a dozen couples/individuals (one for each month) for community leadership, each featured in the book in photo and bio.

Several hundred Social Book subscribers, past honorees and friends of current honorees gathered early at the high-energy announcement party. Taking bows as 2008 Houston Treasures were Ann and John Bookout, Dr. Yvonne and Rufus Cormier, Mimi and Robert Del Grande, Mary and Tony Gracely, Mickey Rosmarin, Martha Turner, Laura Ward, Francie Willis and yours truly. Also honored but not attending were Patty and Craig Biggio and Dr. Ralph Feigin. Marvin Zindler was honored posthumously. His widow, Niki Zindler, accepted the honor, presented by Channel 13 news anchor Dave Ward, a past honoree.

The Social Book publisher and editor Scott Evans and "Houston Treasures" founder Warner Roberts led the program, which took place in a secondary ballroom, decorated to the hilt in floral arrangements by Nino Shbeeb.

Among previous Houston Treasures joining the party were Cynthia and Bucky Allshouse, Margaret Williams, June and Virgil Waggoner, Carolyn Farb, Linda Lorelle and Mary Ann McKeithan.

A big party with 600 guests followed in the hotel's main ballroom, where dozens of party vendors, featured in The Social Book, strutted their stuff. The Richard Brown Orchestra filled the ballroom with dance tunes while guests perused the displays and offerings by Bice Ristorante, Catering by Culinaire, Darryl & Co., Let It Fly Events, Swift + Co., Ta-Dah Events and on and on.

The party crowd included Social Book co-owner and editor Jeff Henry plus Tommy Reckling, Robert Sakowitz, Julia and Russell Frankel, Marijo and Denman Moody, Cindy Burns, Linda and Al Rogers, Alton LaDay, Joella and Steve Mach, Anne Carl and a host of folks from Houston Area Lexus Dealers.

http://www.chron.com/disp/story.mpl//5440925.html]]>1/10/2008<![CDATA[Event planning added to the social register]]>http://www.socialbook.comThe Social Book is putting their new publication online with a few new twists to help people become more sociable. In 1996, Warner Roberts and Scott Evans began The Houston Calendar of Social Events, which became The Social Book in 2001. Social Book, LP, owned by Neil Tofsky and Fred Zeidman, is its publisher and Scott Evans is its editor. The leather-bound three-ring binder lists most of the charitable and fund-raising events taking place in the city. The new website, Socialbook.com takes the print version a step further with the addition of an event planning service. Visitors to SocailBook.com can mix and match vendors according to the size and scope of the event, from intimate dinners to large galas. Users submit such information as event type, desired food and beverages, and budget limitations. After matching the set of criteria to the specific requests, the website pulls up a list of "preferred vendors"--companies that advertise in The Social Book. "This new website is going to change the way in which people plan events in Houston," predicts Evans. The book version also will be online, but available only to subscribers with access passwords.]]>6/25/2004<![CDATA[Galas Online]]>http://www.socialbook.comThe Social Book, our town's version of the Black Book party directory and then some, celebrated the launch of its Web site last week with a party for 300-plus at the Hobby Center. Editor Scott Evans was beaming as he explained the new service for Social Book subscribers that includes online event planning. Joining in the launch party were benefit stalwarts Warner Roberts, Molly Smyth, Judith Barbernell, Cindi and Dr. Franklin Rose, Cora Sue Mach, Mary Ann McKeithan and Carol and Tom Sawyer.]]>6/23/2004<![CDATA[Planning The Perfect Party]]>http://www.socialbook.com* Publisher's note: Lee Gernander wrote this article on June 18, 2004 and we published it on the old site. Lee passed away in March, 2006. He was a dear friend to many and is greatly missed.This article is still timely and relevant and as a tribute to Lee, we will keep this article on the site. Enjoy!

It is hard to pinpoint what exactly makes a party a success. It is a culmination of every detail coming together. Food that people will talk about for days. Decorations that create a magical environment. Guests who will enjoy every aspect of the evening, as well as each other. And a staff that makes sure that every detail is handled without interruption.

As the holiday party season approaches, we are all looking to coordinate the perfect party – the one that sets the standard. But where does one start? How can you ensure the success of your party and make sure that you are still sane enough to enjoy it?

To assist you in your planning efforts, here are a couple of sure fire essentials to create a perfect party that you will be able to enjoy as if you too were a guest.

Pick the perfect date. When choosing a date, keep your guests best interests at heart and try to decide on a date that is convenient for them. It is best to keep away from holidays, Sundays and the beginning of the week. You will also want to steer clear of dates of large functions that your guests may be attending.

Find the perfect place. If you are having an event at your house, please keep in mind how many people you can fit in your home comfortably. Remember that a simple rearrangement of key furniture pieces can help accommodate additional guests. If you are planning on having the event at a different venue, call ahead and make sure it is available on the date you have chosen. You will also want to check their policy on deposits and cancellation charges in case you need to cancel or reschedule.

Sending out your invitations. Make sure that you send out your invitations in plenty of time, but not so long that your guests might forget. For a party at your home, four to six weeks is appropriate, although for a larger event eight weeks is recommended. Always include RSVP information and a RSVP date. You will need to know how many guests plan to attend in order to make final preparations for food, beverages, number of place settings and more.

Decide on menu and bar options. When planning an event, many people choose convenience and call a caterer. Nonetheless, choose a caterer that you have used before or a caterer who comes highly recommended. You may also want to call your favorite restaurant to see if they are interested in catering your party. Most caterers will come to your home and speak to you about their food, or bring samples of food so you can select from different menus. Nonetheless, be sure to keep your budget in mind as you search for a caterer and watch out for any hidden costs.

Hire a hospitality service. If you like to cook or would prefer to cook and plan the party on your own, you may only need help around the time of the party for last minute details. In this instance you might hire staff from a hospitality agency who can assist with the execution of the meal, wait on your guests, plate up your food, bartend or assist with anything you need to make your event a success. Sometimes it is less expensive to call a hospitality company than to use the caterer's staff, especially if you are providing the food. Whether it is a party for 20 in you home, or a gala for 2,000, a host or hostess can always benefit from hiring hospitality staff.

Décor. The kind of decorations you choose should coincide with the kind of party you plan to throw. If you are having an event at you home, you will want to keep the décor simple and unobtrusive. Consult a floral designer about arrangements or garlands that will add to the ambiance of your home. If you are planning an event at another venue, you may want to consult an event planner to assist you. They will undoubtedly have numerous suggestions and ideas to ensure that your party is a success.

No matter what anyone tells you, throwing a great party is a true art form and takes a lot of work. Get help where you can, and don't hesitate to seek the assistance of professionals. The benefits out way the cost and will allow you to be a guest at your own party.]]>6/18/2004<![CDATA[The Wedding - Cutting the Cake]]>http://www.socialbook.com6/12/2004<![CDATA[Venue Selection - A through Z]]>http://www.socialbook.com
Confirming your venue must be the first step for any successful event. Not sure where to start your search for the perfect venue? Ask yourself these simple questions:
1. What type of event do you want to have?
2. Geographically, what's your ideal location or part of town?
3. What is the maximum you're willing to spend on the entire event?
4. And most importantly, are you flexible on your date? If so, keep reading since you'll have several options to choose from and thus compare. Otherwise, your date may dictate your venue.
 
It's not always easy to compare venues since there is rarely an apples-to-apples comparison. Each venue has a unique set of guidelines, so make sure you review and understand the details. When in doubt, ask for clarification – a misunderstanding can result in a costly mistake.

For instance: Fees/Rates - Exactly what does my fee include? How many hours can I use the facility? What are the penalties if I go over my time allotment?
Deposit - When is payment required? Is the deposit fully, partially or non-refundable? What forms of payment are accepted? When is the deposit released?

Security - What is required? Do you have security available or do I need to provide my own? Is this expense included in the overall facility rental fee?

Parking - What type of parking is available? How many cars can park on-site? Is valet parking available? What are the associated fees? Do I need to pre-pay for my guests?

Catering/Liquor  - Do you have a preferred or exclusive vendor, or can I use whomever I want? If so, do I have to pay any extra fees? Can you explain the catering staff hours?

On-site assistance - Will you provide on-site staff during set-up and breakdown? What about during the event? Are there additional costs or are they included in the overall facility rental fee?

Décor - What are the dos and don'ts? Rentals Does the facility rental fee include tables, chairs and linens or will I need to rent them separately?

The above checklist will help you compare venues so you can be sure you are selecting the perfect place for your event. Remember an inflexible event date will be a major factor when selecting your location. But if your event date is flexible, you can often look at several locations before selecting one. And once you have selected your location, you can begin planning your event!

On to letters B through Z!]]>6/4/2004<![CDATA[Lengthen the Life of Your Floral Arrangements]]>http://www.socialbook.com
Nino Shbeeb, owner of Flowers by Nino, provide these tips for longer-lasting, more vibrant flowers:
For floral arrangements: Keep the vase filled (or floral foam soaked) with water containing a flower food provided by your florist. Flower foods make flowers last longer but it is important to follow the mixing directions on the flower food packet. Most packets are to be mixed with either a pint or a quart of water. Flower foods should not be diluted with more water than is specified on the packet. If the flower food solution becomes cloudy, replace it entirely with properly mixed flower food solution. If possible, re-cut stems by removing one to two inches with a sharp knife. Be sure to use a sharp knife or clippers that will not crush the stems. Immediately place the stems into solution. Keep flowers in a cool spot (65 to 72 degrees Fahrenheit), away from direct sunlight, heating or cooling vents, directly under ceiling fans, or on top of televisions or radiators. (Appliances like televisions give off heat, which causes flowers to dehydrate.) Most flowers will last longer under cool conditions.

For loose bunches or boxed flowers: Keep your flowers in a cool place until you can get them in a flower food solution. Don't forget how important it is to follow the mixing directions on the flower food packet. Fill a clean (washed with a detergent or antibacterial cleaning solution), deep vase with water and add a flower food from your florist. Remove leaves that will be below the waterline. Leaves in water will promote bacterial microbial growth that may limit water uptake by the flower. Re-cut stems by removing one to two inches with a sharp knife. Place the flowers in the vase solution you've prepared. If you purchase loose flowers for your own arrangements you should also consider these tips: When selecting flowers, look for flowers with upright, firm petals and buds beginning to open. Yellow, spotted or drooping leaves are signs of age. When using woody stems and branches (such as quince, forsythia or lilac), cut the stem with sharp pruning shears. Place them in warm water containing fresh flower food to promote flower opening.]]>6/2/2004<![CDATA[Catering and Cake Checklist for Your Wedding]]>http://www.socialbook.com
A taste test is recommended. Your wedding is not complete without the wedding cake! At least 4 months in advance, shop around for a good baker. Ask to see pictures of their cakes and compare the cost and quality. Don't be afraid to make special requests in colors, flavors, shapes, and styles. The traditional tiered cake is still the favorite of many modern brides, but cake designers can do some pretty amazing things with cakes these days.

The number of guests usually determines the size of your cake, but don't let that stop you from getting the cake of your dreams! Alternatives to the traditional bride and groom cake top include fresh flowers and glass or metallic sculptures. The cake should have its own table at the reception with plenty of room around it for guests, photographers, and both of you.

Should you decide not to use the professional services of a wedding consultant, these are some of the questions to be sure to ask when you book your vendors: 

Questions for your caterer:
1. Are you available on my wedding date?
2. Can you supply examples of suggested menus along with prices?
3. Do you insist on doing all the catering at our wedding?
4. If we are able to supply the wine, what do you charge for corkage?
5. Are you familiar with my wedding site?
6. What do you charge?
(a) Are you willing to work within my budget?
(b) What suggestions do you have, given my needs and budget?
(c) Are taxes and gratuities extra?
(d) Does the cost cover setup and cleanup?
(e) Is there a minimum charge? If so, how much?
7. What are the deposit and cancellation policies?
8. What are your guarantees?
9. What time do you insist the reception finishes by?
10. Do you include a cake stand and knife if required?
(a) Will you cut the cake and supply plates and forks?
(b) Will you serve the punch and coffee?
11. When is the deadline for notification regarding menu selection?
12. How do you determine the head count?
13. Can you provide colored linens?
14. Will you serve the buffet or is it self-serve?
15. What are the sizes of the portions?
16. Do you use disposable china and flatware?
17. Will you set up the room?
18. When is the final guest estimate needed?
19. Will there be a representative available on-site during the meal-time?
20. Will you provide references or a portfolio?

Questions for your Cake Designer:
1. Are you available on my wedding date?
2. Do you specialize in wedding cakes?
3. What is your guarantee?
4. May I have a taste test of the cake and frosting?
5. Do you specialize in any particular style, flavor, or size? What types of wedding and grooms cakes do you make?
6. How much do you charge? What are the payment terms?
7. When do I need to return the support pieces?
8. Do you supply a cake knife? What is the best way to cut the cake?
9. How far in advance should I place my order?
10. When will you deliver and set up the cake?
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