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Posts by neoncrane9

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Everything you need for a California wedding in Weddings ·
copperowl13 said:In case anyone is actually looking for the scoop on the Say Yes venue...
The indoor hall holds about 260 people, whereas if you opt for the tent setup—which comes with all that outdoor scenery like the creek, waterfall, lake, greenery, lawns, and the fountain—you’re looking at a capacity anywhere from 300 to 450 guests.
A deposit of $220 is required, and if you decide to go with the tent and the outdoor space, there's an additional $1667 (the tent rental itself runs $3333), plus you'll need to cough up another 30% three months out.
Menu pricing starts at around $42 and goes up from there.

As for the feedback I've heard, some people have complained that the food portions are a bit light... hmmm... though personally, the hall looks perfectly fine to me.

And then there's that one question that keeps popping up: can the pirate restaurant actually handle 200 people? Some folks claim the sweet spot is really only 70 to 100 guests... while others told me it can squeeze in about 200-ish, even if the dance floor gets a little cramped. If only they would just expand the pirate restaurant a bit... that would solve all my problems.😁

As for the claims that Say Yes doesn't serve enough food—that's just talk from people who haven't actually eaten there. I spoke with the manager, and he mentioned they tailor the service to exactly how we want it. They're very professional and really step up to help with the organization if any issues pop up. As for the hall itself, it's honestly stunning. Once I saw it, I stopped looking at other options, and the pricing is reasonable too. Regarding Pirate, I don't think it can hold more than 100-120 people. For me, having enough room on the dance floor is a priority, and 200 people definitely won't work there.
My party is set for October 11th, and we’ve already booked the banquet hall over in San Francisco. However, I just heard from a few people who attended an event there recently that they ran out of food way too fast. Now I'm starting to worry—does anyone here have the inside scoop on their catering? Thanks!