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Costs like that are super venue/caterer dependent, so you don’t know until you ask. You could get the same meal for 3x the price depending upon the venue. If you’re trying to figure out how much alcohol you’ll need per guest, there are calculators. Just google “wedding alcohol calculator.”
Ooo! Didn’t think of this, thanks for the tip!
Our planner gave us a great tip for estimating the total wedding cost that ended up being pretty spot on for us:
Venue fee + catering fee (food & alcohol) x 2= total wedding cost
So for example:
Venue 5,000 + $180 (food and alcohol cost per person) x 80 (guests) = $19,400
Now multiply this number by 2 so $19,400 x 2= $38,800
Obviously these numbers are pulled out of this air, you can make this estimate with your venues (sometimes they’ll have their pricing on the website) and desired # of guests. Hope this helps!
Pro
Then add 25% for tax and gratuity, because those are always on top of what everyone quotes.
Pro
A lot of venues have alcohol packages that are a fixed per person rate. Most venues will forwad you the info if they don't have it online. Might be 48 for 5 hrs beer and wine 58 for full bar, 68 for premium brands, 85 for ultra premium.
How many will come .....how many are you inviting. How close are they ( especially his out of town relatives. I'm an only child. They all flew in. He is one of 6, only immediate family bothered. Have the moms poll. Also the price point of where they will be staying and their current economic situation. Bunch of people earning over 200k, more coming. Earning 80k and the hotel is $300 a night, they are staying home.
I definitely agree that getting a wedding planner is such a good idea and will be totally worth it. Catering is so hard to guestimate because it really is dependent on the venue.
Haha even just doing this I think to myself “There is no way I can go on without a planner”
I may have not asked my question correctly. I have the pricing sheets for the hotels and their catering options. What I was really trying to understand, which is probably something super nominal/pointless at this point, was the spread of how many people would get steak, chicken, or fish. Because they all have different prices. I opted to just estimate based off highest value so we had a rough idea before meeting with our planner this week. But I thought maybe there was a standard that planners followed such as 50% steak, 30% chicken, 20% fish dinners.
Honestly don’t know if you can actually estimate that unless you’re in a clear geographic area (example if you’re in Texas you might get 90% steak and if you’re in California you might get 50% fish). However I don’t think that will be the biggest ticket item so I wouldn’t stress about trying to to estime people’s preferences. What you can control is the # of guests coming, that will be one of the biggest $ drivers of the wedding