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SET-UP & BREAKDOWN FEES

Consisting of Table & Chair Coverings, Embellishments for Tables & Chairs, Place Settings, Gold or Silver Centerpiece Vases, Wedding Aisle Decor, Pew Markers for Pews or Chairs, Entrance and Stage-front Decor

for Reception, Social, Corporate, Industry or Special Events

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To read more information about set-up and breakdown or to DIY the set-up and breakdown, click here. 

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1.  SPECIALTY TABLES WITH OR WITHOUT COVERINGS

Examples of specialty tables are favors, gift, in memory, send-off, cocktail or hors d'oeuvres, beverage or buffet tables.  In most cases, the white & gold King Louis Estate do not require coverings, but a 4 Ft, 6 Ft or 8 Ft table do require coverings.  The fee is $1 to set-up each table and $1 to breakdown each table.

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2.  SWEETHEART TABLE, HEAD TABLE(S) AND GUESTS TABLES WITH PLACE SETTINGS, CENTERPIECES & CHAIRS WITH OR WITHOUT COVERINGS

In most cases, the white & gold King Louis Estate do not require coverings, but a 4 Ft, 6 Ft or 8 Ft rectangular tables do require coverings.  The fee is $1 to set-up each table and chair with or without coverings and $1 to breakdown each table and chair with or without coverings.​

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COMMON CHAIR TYPES 

Folding Chairs - Metal, Resin, Samsonite, Classic Lifetime and Contemporary Lifetime 

Banquet Chairs - Round-top, Crown-top, Square-back and Pyramid Banquet and Full-back 

Chiavari Chairs

King Louis Estate Chairs 

 

CHAIR & TABLE EMBELLISHMENTS PRICES

Include Chair Bows, Chair Ties, Chair Bands, Chair Caps, Flowers, Brooches, Buckles and Velcro tied-knot covers, Table Runners (with or without rhinestone buckles) and Centerpieces.  It cost $1 per guest chair to add chair sashes, chair bands, chair caps (for Chiavari chairs only), flowers, brooches, buckles and Velcro tied-knot covers, table runners with or without rhinestone buckles and centerpieces.  

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​3.  PLACE-SETTING DESCRIPTIONS

A popular Place Setting is our Essentials Place Setting and it can be color coordinated to your event colors.  It cost $1 per guest to set-up and $1 per guest to break down and can include any or all of the following items:  Gold or Sliver Charger Plate, Dinner Plate, Dinner Knife, Dinner Fork, Spoon and Beverage Glass.  Prices for cloth napkins, napkin rings, porcelain, glass, stainless steel and other material items vary.  Linen-like Disposable Napkins vary by color and various costs and is included in all place settings.

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Cost of  Tables & Chair with Essentials Place-Settings Set-up & Breakdown

The fee is $1 per guest to set-up each table and chairs with or without coverings, embellishments and essentials place setting and cost $1 per guest to breakdown each table, chairs and essentials place setting.

 

Our Banquet Place Setting is also popular and can be color coordinated to your event colors.  It cost $1.50 per guest to set-up and $1.50 per guest to break down, and it can include any or all of the following items:  Gold or Silver Charger Plate, Dinner Plate, Cake Plate, Dinner Knife, Dinner Fork, Dinner Spoon, Dessert Spoon, Dessert Fork, Beverage Glass and Linen-like Disposable Dinner Napkin.  Prices for cloth napkins, napkin rings, porcelain, glass, stainless steel and other material items vary.  Linen-like Disposable Napkins vary by color and various costs and is included in all place settings.

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Cost of  Tables & Chair with Banquet Place-Settings Set-up & Breakdown

The fee is $1.50 per guest to set-up each table and chairs with or without coverings,  embellishments and banquet place setting and cost $1.50 per guest to breakdown each table, chairs and banquet place setting. 

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Placed Cards, Escort Cards, Menu Cards, Shatterproof Salt & Pepper Shakers per table, Bread Plate, Cup & Saucer, Cake Plate cost and a Champagne Flute can be added for .20 each. Adding Champagne Flutes to a place setting for example, cost an additional $20 to set-up and $20 to breakdown @ .20 per 100 guests.  Other items you can add to place settings, if not included, are a Charger Plate, Demitasse (expresso cup) & Saucer, Demitasse Spoon, Dessert Spoon, Dessert Fork, Fish Fork, Fish Knife, Red Wine Glass, Salad Fork, Salad Knife, Seafood Fork, Salad Plate, Sherry Glass, Soup Bowl/Fruit Bowl, Soup Spoon or White Wine Glass at a cost of .20 per item.  A Seating Chart and Linen-like Disposable Napkins vary by color and various costs and is included in all place settings.  Paper products, plastic cutlery and disposable cups cost .50 per guest to set-up and .50 per guest to break down.

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Additionally, we can prepare up to 12 different place-setting styles:  Basic, Essentials, Brunch, Banquet, Breakfast, Casual, Informal, Buffet, Fine Dining, Formal, Five-Course and 12-Course.  We also offer Tea Party Place Settings for an Afternoon Tea (served between lunch and dinner i.e., 3 to 4 pm), High Tea (served between 5 to 7 pm) or Elevenses Tea served at 11 am. 

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BASIC:  Dinner Plate, Dinner Knife, Dinner Fork, Spoon & Beverage Glass - Cost $1 per guest to set-up and  $1 per guest to break down

 

​Popular ESSENTIALS:  Charger Plate, Dinner Plate, Dinner Knife, Dinner Fork, Spoon & Beverage Glass - Cost $1 per guest to set-up and  $1 per guest to break down

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BRUNCH:  Dinner Plate, Butter Knife, Dinner Fork, Spoon, Pastry Plate, Fruit Bowl & Champagne Flute - Cost $1.40 per guest to set-up and  $1.40 per guest to break down

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​​Popular BANQUET:  Charger Plate, Dinner Plate, Dinner Knife, Dinner Fork, Spoon, Dessert Fork, Cake Plate & Beverage Glass - Cost $1.50 per guest to set-up and  $1.50 per guest to break down

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BREAKFAST:  Dinner Plate, Bread Plate, Butter Knife, Dinner Knife, Dinner Fork, Spoon & Beverage Glass, Cup & Saucer - Cost $1.60 per guest to set-up and  $1.60 per guest to break down

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CASUAL:  Dinner Plate, Salad Plate, Dinner Knife, Dinner Fork, Salad Fork, Spoon, Beverage Glass, Red or White Wine Glass - Cost $1.60 per guest to set-up and  $1.60 per guest to break down

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INFORMAL:  Dinner Plate, Salad Plate, Dinner Knife, Dinner Fork, Spoon, Teaspoon, Salad Fork, Beverage Glass, Red or White Wine Glass - Cost $1.60 per guest to set-up and  $1.60 per guest to break down

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BUFFET:  Dinner Plate, Salad Plate, Bread Plate, Butter knife, Dinner Knife, Dinner Fork, Teaspoon, Salad Fork, Beverage Glass, Cup & Saucer - Cost $2 per guest to set-up and  $2 per guest to break down

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FINE DINING:  Dinner Plate, Soup Bowl, Salad Plate, Bread Plate, Butter knife, Dinner Knife, Dinner Fork, Dessert Spoon, Teaspoon, Salad Fork, Beverage Glass, Red Wine Glass and White Wine Glass - Cost $2.60 per guest to set-up and  $2.60 per guest to break down

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FORMAL:  Charger Plate, Dinner Plate, Soup Bowl, Salad Plate, Bread Plate, Butter knife, Dinner Knife, Dinner Fork, Dessert Spoon, Teaspoon, Salad Fork, Fish Fork, Beverage Glass, Red Wine Glass and White Wine Glass - Cost $2.80 per guest to set-up and  $2.80 per guest to break down

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FIVE-COURSE:  Charger Plate, Dinner Plate, Soup Bowl, Salad Plate, Bread Plate, Butter knife, Dinner Knife, Dinner Fork, Dessert Fork, Dessert Spoon, Teaspoon, Salad Fork, Beverage Glass, Cup & Saucer, Red Wine Glass and White Wine Glass - Cost $3 per guest to set-up and  $3 per guest to break down.  A five-course meal typically includes an hors d'oeuvre, appetizer, salad, main course, and dessert.

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12-COURSE:  Charger Plate, Dinner Plate, Soup Bowl, Salad Plate, Bread Plate, Butter knife, Dinner Knife, Fish Knife, Salad Knife, Dinner Fork, Salad Fork, Fish Fork, Dessert Fork, Dessert Spoon, Demitasse Spoon, Teaspoon, Soup Spoon, Seafood Fork, Beverage Glass, Demitasse (expresso cup) & Saucer, Cup & Saucer, Sherry Glass, Champagne Flute, Red Wine Glass and White Wine Glass - Cost $5 per guest to set-up and  $5 per guest to break down

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​4.  Wedding Entrance, Aisle Decor of Tall Vases, Lanterns & Pew Markers Set-up & Breakdown fees are included in the rental cost.

 

5.  Event Podium and Easel/Sign Set-up & Breakdown fees are included in the rental cost.   

 

6.  LINEN RENTALS FEE

Cloth napkins table skirts, drapes, overlays, runners and fitted or non-fitted square, round and rectangular tablecloths are available in various colors, pricing and fabrics.  The rental fee is 1/3 of the retail price.

 

7.  TABLE RENTALS & PLACEMATS RENTALS: 

Vinyl placemats for children’s parties $1 each

Fabric placemats for children's parties $2 each

Baby Highchair Rental $3 each

4 foot Rectangular Table $4 each

Sweetheart Table Rental is $5 each

6 foot Rectangular Table $6 each

Round Cake Table $7 each

Cocktail Table Rental $7

8 Foot Rectangular Table $8 each

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​8.  ARTIFICIAL FLOWER RENTALS & PURCHASES

The price of artificial flowers vary by variety type, price per stem, the rental rate for a container and any added embellishments.  We can create artificial table centerpieces, floral arches, wedding aisle decor, stage decor, wedding altar decor and decor for entryways.  Additionally, we can create custom artificial personal flowers (bouquets, corsages and boutonnieres) as purchases.

 

9.  FRESH CUT FLOWER PURCHASES

The price of fresh cut flowers vary by variety type, price per stem, the cost for a container and any added embellishments. Any fresh florals centerpieces that will be placed on tables or will be worn, such as a bouquet, corsage, boutonniere or pocket flower, will be sold as a purchase, because we do not rent personal floral items.  Personal items are considered as perishables or keep-sakes items, aka souvenir items.  We can create fresh cut table centerpieces, floral arches, wedding aisle decor, stage decor, wedding altar decor and decor for entryways.  

 

10.  PIPE & DRAPE BACKDROP RENTAL FEES

Pipe & Drape Backdrops are often used as a backdrop arch behind a sweetheart table or head table.  An onsite backdrop installations vary per the hardware used, fabric type, fabric length (will the fabric hover above the floor or is the fabric long enough to create puddles), fabric price per square foot and any other applicable fees. Hardware includes 2 Base Plates, 2 Base Plate Weights, 2 Uprights and up to two Crossbars.  The hardware rental price starts as low as $104.84 without any fabric.  A standard hardware height ranges from 6 Ft to 10Ft high and a standard width is 10 Ft wide and five drapes is needed to provide a 100% fullness (with many pleats) to cover a 10 Ft wide area.  If the fabric is $3 per foot x 10 feet (standard width), the cost is $30 x 5 drapes at a cost of $150 to rent the drapes, plus $104.84 to rent the hardware, for a total cost of $254.84 before tax.  

 

11.  PERIMETER DRAPING TO COVER ALL WALLS OF THE EVENT SPACE PRICING

The price is determined by adding the length of all wall measurements, to arrive at a combined linear feet total (some venues have more than four-wall-shaped rooms, and some are larger than most).  For instance, if the left and right sides of the local Civic Center's walls are 166 LF x 2 walls, it equals 332 LF and rounded to the nearest ten, that is higher than 332 LF, is 340 LF. 

 

Also, if the room has three other walls  to cover and the total  measurement is 3 x 98 LF, it will equal to 294 LF, and rounded to the nearest ten that is higher than 294 LF ft, is 300 LF.  Afterwards, one must add the 340 LF  to 300 LF for a total of 640 LF, and the 640 LF is divided by 10 feet wide panels (frames) needed, for a total of 64 ten-feet-wide panels needed to cover the perimeter walls of an entire room. 

 

As for the price of pipes and drapes per set, it can cost as low as $120 each to rent each 10Ft wide hardware set.  A hardware set includes two 20 to 35 pound bases, two uprights, a crossbar and three to four 16' to 20' drapes.  The cost of 64 sets of pipes and drapes x $120 can cost $7,680 before tax, set-up, breakdown, delivery and pick-up costs.  That is the cost for a building as large as the Civic Center.  For a smaller building, 1/3 the size of the Civic Center or half the size, one can expect to pay approximately $2560 or $3840 for perimeter draping.

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​​​​​​​​​12.  UNDERSTANDING HORS D'OEUVRES, APPETIZERS & MEAL COURSES

Do you know that there is a difference between hors d'oeuvres and appetizers?  Hors d'oeuvres are foods that can be held and eaten with one hand while standing and are often accompanied by a cocktail in the other hand during a Cocktail Hour.  If the couple is not planning to have a Cocktail Hour, due to having a First Look or wedding party & family photograph sessions earlier in the day, they can partake of hors d'oeuvres with their guests during the Cocktail Hour or as a First Course when everyone is seated in the reception space.  If the couple will not be present for the Cocktail Hour, because they are scheduled for pictures with a photographer, the hors d'oeuvres served during the Cocktail Hour is the First Course and appetizers can be served as a Second Course when everyone is seated in the reception space.  Appetizers are small bite-size portions of foods to be eaten before a main dish is served and to stimulate an appetite, thus making one hungry before a meal.

 

Pictured below is a 12 Course Meal outline that you can use as a starting basis to organize your wedding reception menu card.  Traditional formal wedding receptions include a three to four course plated meal for all guests in attendance.  Popular formal wedding receptions serve main dishes that are visually appealing and are considered as fine dining favorites, and they include filet mignon, lobster and rack of lamb.  On the average, a three course to four course meal can be consumed in about an hour to two hours.  Champagne, wine and cocktails are the traditional drink choices for formal wedding receptions, but lemonade or iced tea is acceptable for a buffet style or plated meal.  Three other reception dinner styles are also noteworthy - the family style, cocktail style and food stations.  Today's modern weddings provide couples with an opportunity to be innovative with signature drinks, trendy cocktails, flavorful beers and creative place settings.  Pictured here is a traditional formal place setting from

www.herewearewithluci.com Follow the Link Here 

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When viewing the glassware in the image above, a few changes are needed for the order of glasses, in preparing for a wedding reception pre-dinner "Welcome Toast" that is planned to be printed on a hypothetical reception program's order of events. The water goblet is in the correct spot, but the cordial/sherry glass needs to switch places with the champagne flute, because the champagne flute will be the first glass to be picked up for the pre-dinner welcome toast, and it will need to be closer to the right hand.  There is a method to the madness.  It is simply that all of the glasses should be placed on the table in the order that they will be used, 

 

If the host is not planning to have a pre-dinner welcome toast, but is planning to serve one of the following - fish, seafood, chicken, duck or turkey as a first main dish, the white wine glass will be the first glass and the closest to the right hand.  If beef will be the second main dish, a red wine glass will be placed to the left of the white wine glass.  The red wine glass is typically taller and has a larger bowl than the white wine glass.  The tip to remember here is - always serve white wine with white meat dishes, and serve red wine with red meat dishes, such as beef, pork or lamb.  If you were to ask, Is it best to serve red or white wine at a wedding reception?  I would suggest that the white wine be used.  It's easier to blot out white wine on a white wedding dress if there is a spill, than it it is to blot out red wine.  Notwithstanding, if you are planning to serve a white meat dish and a red meat dish, you will need both glasses for white and red wines.

 

If the host is planning to serve a a dessert, such as wedding cake or a sheet cake for example, a cordial or sherry  will pair well with the dessert course.  The cordial is a stomach soothing liqueur.  For fruit flavored liqueur, a host may want to try such brands as Grand Marnier (orange or cherry) or Chambord (raspberry).  For coffee flavored liqueurs, a host can try the Tia Maria or Kahlua brands.  If the host is not planning to serve a cordial, he or she may decide to serve sherry instead, which is a sweet fortified wine.  Fortified means that a spirit was added to it - the host may want to try Godiva Chocolate Liqueur.  It contains the taste of chocolate with a kick.  The cordial or the sherry is served after dinner and at the start of the dessert course, and they help to improved digestion.  A cordial or sherry is meant to be sipped after it is poured from a bottle and into a cordial or sherry glass.  The cordial or sherry glass is placed to the left of the red wine glass.  

 

The wait staff can provide tableside service during the dessert course, using a cordial or sherry cart, or a host can decide to have guests walk to the open bar with their glass and a bartender can pour either the cordial or sherry, within a certain timeframe and noted on the program, to eliminate a traffic build-up at the bar.  Afterwards, the guests can pick-up their dessert plates from a dessert station, when returning to their seats if plaited desserts are not being served.  If a host has opted to buy event insurance for the event day, and the venue allows guests to self-pour,  the host can also set up a Cordial or Sherry Station as a Self-serve Bar. The Emcee can announce table numbers to walk up and help themselves.

 

Last of the glasses is the water goblet.  The water goblet's purpose is for a dining guests to sip after each course, in order to clean their palates before tasting the next course.  Two courses can be considered as:  Course 1: Caesar salad with grilled chicken and Course 2: Pan-seared salmon with roasted vegetables.  Adding a slice of lemon to the water, serves as one of the best solutions to use as a palate cleanser.

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Did you see the word "consommé" for the bowl in the place setting image above and wondered, what is a consommé?  A consommé is a broth that can be served on its own or as a soup, thus - it is a consommé bowl or a soup bowl, but you probably knew that already!  Are you also pondering, what is a demitasse?  A demitasse is an expresso cup.  Hot expresso can be mixed with Amaretto Disaronno, or Baily's Irish Cream and poured by the wait staff or a host can set-up an Expresso Bar.  Here is an important fact about the demitasse cup, it should always be of a different color or of a different pattern than the other place setting items.  The demitasse spoon should be different than all of the other cutlery too.  As for the coffee and tea cup, it can be used for a hot tea and/or hot coffee service.  When a coffee or a tea cup is placed on a table, the host can install a Self-serve Coffee and/or Tea Bar Station, or the wait staff can use a hot coffee or tea trolley to serve hot beverages.

 

What you should remember when deciding what items to rent for your place setting needs, is that it is beneficial to plan the menu first.  Otherwise, you may unintentionally rent wares (dinnerware, tableware, drinkware etc.) for items that will not be used.  

 

Although clients pay various prices to rent all of their place setting needs, a set-up fee is also required to cover the labor cost for setting-up each table and breaking down each table when the event has ended.  For place settings requiring two main dishes during a buffet meal, one plate and napkin can be placed on the table or inside a charger, and the extra dinner plate will be placed on the buffet specialty table,  If a client elects to have a caterer provide plated (sit-down) meals for all of their guests, the dinner plates and/or dessert plates will be placed in the kitchen for the catering staff. 

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SOCIAL EVENTS PLANNING & COOORDINATING FEES 

Social Event Design, Set-up & Breakdown Rental fees and/or Purchases are not included)

Children Social Events 

$100 - 25 guests or less

$150 - 26 to 50 guests

$200 - 51 to 100 guests

$250 - 101 to 150 guests

$300 - 151 to 200 guests

$350 - 201 to 250 guests

$400 - 251 to 300 guests

$450 - 301 to 350 guests

$500 - 351 to 400 guests

$550 - 401 to 450 guests

 

Adults Social Events 

$200 - 25 guests or less

$250 - 26 to 50 guests

$300 - 51 to 100 guests

$350 - 101 to 150 guests

$400 - 151 to 200 guests

$450 - 201 to 250 guests

$500 - 251 to 300 guests

$550 - 301 to 350 guests

$600 - 351 to 400 guests

$650 - 401 to 450 guests

 

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CORPORATE, INDUSTRY & SPECIAL EVENTS

PLANNING & COORDINATING FEES

A planning & coordinating fee of $2000 will apply to events with 100 to 500 guests, $4000 applies to events with 500 to 1000 guests and 20% of the total event budget applies for more than 1000 guests

Corporate, Industry & Special Event Design, Set-up & Breakdown, Rental fees and/or Purchases are not included

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DISCOUNTS

*25% Off

Discount will be applied for seniors age 62+ with drivers license or state ID card

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*10% Off

• active duty military members, retirees and veteran holders of military ID cards and first responders, police, sheriff and fire station employees 

• family, friends & employees

• referring past or present customers after referred customers book and pay for a full, partial or day-of planning & coordinating service for a wedding or planning & coordinating services for a social event, corporate, industry or special event

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* Denotes that the discount cannot be combined

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