Nothing kills the preseason vibe faster than seeing someone get carted off during a routine practice. It really makes you wonder how much these guys are actually pushing themselves during these camps. Does anyone else find the preseason injury scares way more stressful than the actual games?
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Wedding cakes and desserts
in Weddings ·
rowdyjackal922 said:You're looking at about 50 lbs of dessert. 🙂 Better to just put them on the tables right away—that's what most people expect. Plus, if dinner runs long, some folks might head out early and miss the dessert course entirely if you wait.
We'll likely end up with closer to 55 pounds of dessert; I’d rather have too much than run out mid-party.
Personally, I think we should put them on the tables immediately so when everyone walks into the hall, they can grab something sweet right off the bat.
I think that amount of dessert will be plenty. We'll just bring them out once coffee service starts...
Isn't it cutting it a bit close to wait until coffee service just to put them on the table?
Wedding cakes and desserts
in Weddings ·
I’ll be going with round tables myself.
So, we're looking at roughly two pounds per table?
Got it.
Now I just need to figure out the timing for the dessert—should I set everything out before people arrive, or wait until after dinner is over?
So, we're looking at roughly two pounds per table?
Got it.
Now I just need to figure out the timing for the dessert—should I set everything out before people arrive, or wait until after dinner is over?
Wedding cakes and desserts
in Weddings ·
Hey everyone,
I need some advice—since I honestly don't have the time to dig through all the old threads, can someone tell me roughly how many pounds of dessert I should order for about 150 guests? (I’m talking about catering at a restaurant).
Also, what’s the better way to handle the service? Is it standard practice to have the desserts already set out on the tables so people can grab something sweet as soon as they walk in, or is it better to wait and serve them later, maybe after the appetizers or the main course?
Thanks in advance!
I need some advice—since I honestly don't have the time to dig through all the old threads, can someone tell me roughly how many pounds of dessert I should order for about 150 guests? (I’m talking about catering at a restaurant).
Also, what’s the better way to handle the service? Is it standard practice to have the desserts already set out on the tables so people can grab something sweet as soon as they walk in, or is it better to wait and serve them later, maybe after the appetizers or the main course?
Thanks in advance!