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SOCIAL EVENT DESIGN, SET-UP, BREAKDOWN, 

DECOR & RENTAL FEES

Consisting of Table & Chair Coverings, Centerpieces, Arches, Altar, Aisle, Backdrops, & Place Setting Decor & Rental Fees for Ceremony, 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, SWEETHEART. HEAD & GUESTS TABLES WITHOUT COVERINGS SET-UP & BREAKDOWN FEE – An example of a specialty table is a favors table.  Either the tables are the white & gold King Louis Estate or Banquet Tables or clients will provide their own coverings.  The fee is $1 for each table.

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2.  SPECIALTY TABLES, SWEETHEART. HEAD & GUESTS TABLES WITH COVERINGS SET-UP & BREAKDOWN FEE - An example of a specialty table is a favors table.  The fee is $2 for each table.

 

3.  ESSENTIALS TABLE PLACE-SETTING SET-UP & BREAKDOWN – The fee is $2 per guest and includes the items listed below:  Additional pieces cost .20 per shatterproof item.  Porcelain, glass and stainless steel prices vary.  We also offer two Tea Party Place Settings.   One is for High Tea and the other is for an Elevenses Tea Party.  We can prepare up to nine different place-setting styles, from Traditional Formal to Breakfast, with Brunch and other place-setting styles in between.  Our Basic Table Place-setting is our economical event place-setting style and cost $1.40 per guest, and it includes:  Charger Plate, Dinner Plate, Dinner Knife, Dinner Fork, Dinner Spoon, Beverage Glass and Napkin.  Additional items cost .20 each.  Shatterproof Salt & Pepper Shakers are available for all place-setting styles and cost .40 per table.

 

ESSENTIALS

Charger Plate

Dinner Plate

Dinner Knife 

Dinner Fork

Dinner Spoon

Dessert Fork

Napkin

Menu Card

Place Card

Beverage Glass

  

4.  CHAIRS WITHOUT COVERINGS SET-UP & BREAKDOWN FEE - The fee is $1 for each of the following chair types:

Folding Chairs - Chair sashes and chair bands for metal, resin, Samsonite, Classic Lifetime, Contemporary Lifetime folding chairs.

Banquet Chairs - round-top, crown-top, square-back and pyramid banquet chairs and full-back banquet chairs.

Chiavari Chairs – Chair sashes and chair caps for Chiavari chairs.

 

 5.  CHAIRS WITH COVERINGS SET-UP & BREAKDOWN FEE – The fee is $2 for each of the following chair types:

Folding Chairs - Chair sashes and chair bands for metal, resin, Samsonite, Classic Lifetime, Contemporary Lifetime folding chairs.

Banquet Chairs - round-top, crown-top, square-back and pyramid banquet chairs and full-back banquet chairs.

Chiavari Chairs – Chair sashes and chair caps for Chiavari chairs.

 

 6.  EMBELLISHMENTS FOR CHAIR COVERINGS SET-UP & BREAKDOWN FEE – Embellishments are chair sashes, chair bands, chair caps, flowers, brooches, buckles and Velcro tied-knot covers The rental fee is $1 for each chair.

Folding Chairs - Chair sashes and chair bands for metal, resin, Samsonite, Classic Lifetime, Contemporary Lifetime folding chairs.

Banquet Chairs - round-top, crown-top, square-back and pyramid banquet chairs and full-back banquet chairs.

Chiavari Chairs – Chair sashes  and chair caps for Chiavari chairs.

 

 7.  LINEN RENTALS FEE:  Napkins table skirts, 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.

 

8.  TABLES & PLACEMATS RENTALS: 

Vinyl placemats for children’s parties $1 each

A 4 foot rectangular table $4 each

A sweetheart table rental is $5 each

A 6 foot Rectangular Table $6 each

A Round Cake Table $7 each

An 8 Foot Rectangular Table $8 each

A Cocktail Table rental is $9 each

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9.  TALL OR LOW CENTERPIECES RENTAL FEES:  ​The price of artificial flower centerpieces vary by variety type and the vases vary by height.  We can create floral centerpiece stands, bowls or dishes for tables, wedding aisles, stages or altar placements.  Prices for flowers vary by the cost per stems and the rental rate of the type of vase used. 

 

10.  PERSONAL FLOWERS PURCHASES - Any fresh florals centerpieces that will be placed on tables or will be worn, such as a corsages, bouquets, boutonnieres or pocket flowers, will be sold as a purchase, because we do not rent fresh floral items.  They are considered as perishable keep-sakes or take-home items.

 

 11.  CEREMONY ARCH WITH DRAPES, FLORALS OR BOTH, CEREMONY ALTAR OR WEDDING AISLE DECOR - Prices vary by hardware, fresh cut or artificial florals, type of fabric, width and length, quantity and type of wedding aisle floral stands.  Contact us for answers to your questions, concerns or pricing.

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12.  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.  

 

13.  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 buiding, 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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14.  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, wedding party & family photograph sessions earlier in the day, they can partake of hors d'oeuvres with their guests 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 display 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 casual buffet style reception dinner.  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 flavors, a host may want to try such brands as Grand Marnier (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 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.  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. 

 

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.  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 "consomme" in the place setting image above and wondered, what is a consomme?  A consomme is a broth that can be served on its own or as a soup, thus - it is 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 table.  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 reception place setting, is that it is beneficial to plan the menu first.  Otherwise, you may unintentionally rent wares (dinnerware, tableware, drinkware etc.) for tables and they 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 will be 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 & COORDINATING FEES

Social Event Design, Set-up, Breakdown, Decor and Rental fees 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

The fee is 20% of the overall event budget or a minimum of $2,500 for planning & coordination for 100 to 500 guests.  If below 100 guests, a flate fee of $1,000 will apply. 

Social Event Design, Set-up, Breakdown, Decor and Rental fees 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 - Discount will be applied for:

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

• family & friends

• a referring customer after a referred customer books and pays for a full, partial or day-of planning & coordinating service

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* Denotes that the discount cannot be combined

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