Everything you need for a California wedding

Where can I find decent prices on car bowties? Looking for somewhere reasonable.

Elizabeth Barnes36 said:Any recommendations for a photographer, videographer, or band? Looking for some budget-friendly options.

You can actually snag a decent deal from high-end pros if you just look for smaller packages. What kind of budget are we talking about here?

Does anyone have a recommendation for just a videographer? What kind of rates are we looking at roughly? We’ll probably end up picking our photographer based solely on their portfolio...

analogdrifter51 said:I heard catering runs about 6000 bucks...

$2000 for 100 people?? Does that include the hard liquor?

crimsonlynx18 said:$2000 for 100 people?? Does that include the hard liquor?

Ugh, honestly, I probably wouldn't know either even though I'm super curious myself. Someone mentioned the pricing was moving in that direction recently, but who knows what’s actually bundled in there. I really ought to just pick up the phone and ask them directly.

fadedsurfer54 said:April is a great time, the venue said yes, and I'm looking at Yukica for photos. I've heard good things about Gras, though opinions on Tonći Čerina are kind of split—some say the shots are incredible, but others mention the DVDs aren't the best, so I'm still undecided...
Does anyone know how catering prices are looking lately?

I ended up going with $833 and just bringing my own food and drinks... honestly, if you decide to go through a catering company, just watch your back because they'll try to bleed you dry if you aren't careful.

Has anyone here worked with Forever Studio before?

Best regards,😁

Hey there! Does anyone know the vibe at Gras? I'm trying to figure out how many people can actually fit in there without it feeling way too cramped—like, what's the actual chair count? It doesn't really matter to me if half the crowd (mostly older folks) is inside while the younger crowd hangs out outside, provided there's a glass partition so it doesn't feel like two separate pirates fighting for space. Anyway, since the summer pirate festival is happening next year, I wanted to see if anyone has any firsthand experience. Thanks!

David King72 said:I ended up going with $833 and just bringing my own food and drinks... honestly, if you decide to go through a catering company, just watch your back because they'll try to bleed you dry if you aren't careful.

I think people have this totally wrong idea that it's cheaper to skip the full catering and just rent equipment... trust me, I've shopped around at tons of places. If I bring my own food, the rental and staff costs for 100 people land somewhere between $2500-$1000. But for that same amount, I could actually cover 50 people with a menu priced at $20 per head, like
. I've got an offer right now for about $20 per person—that includes all the gear and staff. When I crunched the numbers on renting equipment alone ($$833), adding servers ($$200), plus food costing at least $1333 (which I'd still have to go pick up myself), it's way better to just hire the pros. Their prices are actually decent considering they show up, do the work, and leave. Most importantly—it keeps me from stressing over the details, and I don't pay until after the pirate party! (Which is huge for anyone who doesn't have all the cash upfront and expects to cover everything once the pirate party kicks off? 😀😀😀😀

Nathan Watson2 said:It is quite rare to encounter such a concentrated amount of nonsense packed into a mere three sentences; frankly, I am relieved that your wedding will be held in a different venue so we won't have to cross paths. Using service carts is a perfectly standard and appropriate practice in any dining establishment where the kitchen is located away from the main hall. For instance, at the Hilton, where a single chair costs 75 dollars, they mimic this exact method by clearing plates onto a side station situated immediately next to the main table, performing the cleanup right in front of the guests. Furthermore, Doolittle doesn't even employ five qualified servers, so attempting to place them in the same conversation as Pirate, Duilio, or Braid is simply absurd. The Executive Chef at Doolittle, Mr. Rogulj, actually served as the head chef over at Duilio back in the nineties. Of course, everyone is entitled to their own opinion, and you are more than welcome to host your wedding at the Sheraton or The Little Tavern, but when discussing establishments that have spent decades proving their excellence through thousands of banquets—venues whose staff has served four different Presidents and the highest levels of military leadership—it is pure idiocy to suggest that Doolittle stands on equal footing with them. These are the only places left that prepare authentic traditional dishes from scratch using thirty distinct ingredients, without relying on pre-made mixes, stocks, or Fant. Warm regards, and I wish you all the best (in your future married life). 🙂👋

I really don't understand by what authority you feel entitled to comment on my choice in the first place... for example, I know firsthand that a place like Pleter doesn't have permanent staff and relies on students (and no, it isn't about their experience level; they just need a food handler's permit, which anyone can get in a week).
Well, you certainly have the right to choose your own venue, but it isn't fair to read a comparison where you equate the lion (who moves food to side stations that are kept spotless and does not perform service directly in front of guests—it's actually prohibited to move food from plates within the dining room) with a robot that literally carries a vessel on a cart to transfer food from table to table. I wasn't suggesting that carts aren't part of the hospitality industry, but it depends entirely on the tier of the establishment. If you take a moment to look back at your own posts, you'll find you've written more foolishness than wisdom; and honestly, if every server in those "top-tier" halls of yours is as polite as you claim, then you've already said everything needed to know about their actual caliber.

Nathan Watson2 said:1) I generally enjoy it when someone tries to lecture me on things I know firsthand, simply because it happens to be my actual profession.🍿
2) And technically, sixteen people can live in a one-bedroom apartment, so please, tell me if you think that's considered "normal."🙂
In my opinion, Pirate is an excellent venue—great management, great service, great food... easily among the best in the city for parties of up to 120 people.

Well, if you're so certain, maybe you should just switch careers altogether... but what I'm saying here is factual, accurate, and completely without error. If anyone is skeptical about whether the Pirate can actually accommodate a crowd of 200, feel free to go ask the owner yourself; I've personally been at several events there that proved it. As for you using this space to promote the venues where you work and then lecturing everyone else, that's your prerogative... but I am simply speaking from what I have seen with my own eyes. Whether anyone chooses to take my word for it or not is entirely up to them.

Does anyone have any actual intel on Sala? Please say yes... I’m seeing a total vacuum of feedback here, which is a bit unsettling. I would truly appreciate some insight—how is the food? How was the service? Any grievances or things I should watch out for?

Thanks

Chris Baker7 said:Hey there! Does anyone know the vibe at Gras? I'm trying to figure out how many people can actually fit in there without it feeling way too cramped—like, what's the actual chair count? It doesn't really matter to me if half the crowd (mostly older folks) is inside while the younger crowd hangs out outside, provided there's a glass partition so it doesn't feel like two separate pirates fighting for space. Anyway, since the summer pirate festival is happening next year, I wanted to see if anyone has any firsthand experience. Thanks!

I went there once to inquire about hosting my own pirate party for 100 guests. The waiter claimed they could realistically handle about 150, though I find that hard to believe. The space feels quite small to me, or maybe it was just my perception. That capacity issue bothered me, especially considering the weather; if it rains and you have people outside, everyone gets shoved indoors and forced into a buffet-style setup. The location is great and the service is solid, but for a large pirate party, the room seems way too tight. I ended up passing on them because of the price ($50 per person excluding wine or spirits), but if the cost isn't an issue for you, I suppose you should just grill them on the table layouts.

coastalwalker10 said:Well, if you're so certain, maybe you should just switch careers altogether... but what I'm saying here is factual, accurate, and completely without error. If anyone is skeptical about whether the Pirate can actually accommodate a crowd of 200, feel free to go ask the owner yourself; I've personally been at several events there that proved it. As for you using this space to promote the venues where you work and then lecturing everyone else, that's your prerogative... but I am simply speaking from what I have seen with my own eyes. Whether anyone chooses to take my word for it or not is entirely up to them.

Now, if I may quote you back to yourself: by what authority do you suggest I change professions (especially after being the one to quote me first)? But honestly, it doesn't matter. People come here to find information that interests them and to make informed decisions; our little disagreement isn't particularly interesting to anyone else and serves no purpose. Furthermore, at twenty-four years old, having completed two high schools, a university degree, three foreign languages, and having worked through 150 parties and formal galas—protocol dinners, presidential functions, international summits—I see no reason to change my career path. Meanwhile, you perform your catering duties on the azure coast or at Kozjak, or wherever else; it makes no difference to me!
The sheer absurdity lies in your assumption that I am somehow advertising a specific hall; I was simply pointing out the venues I believe offer the best value for the money. You mentioned attending a 200-person party at the pirate venue, but I actually worked at the pirate venue when there were 200 guests present, and if you truly believe that is how things ought to look... well, more power to you, I respect your opinion, but it certainly isn't a requirement. You claim the side tables at Hotel Lav are "perfectly" arranged—thank you very much, I was the one setting them. And get this: along with fifteen students (whom you criticize Pleter for using, even though we agree that while culinary school graduates have an advantage, everyone should really be performing these tasks as qualified servers), I was one of only three fully trained servers in that five-star hotel. The pirate venue is hosting 72 parties this year, which speaks volumes about their performance; you don't hit those numbers by accident, and Mark runs the show brilliantly. Even Aria—as much as I might dislike her for every possible reason—clearly does an excellent job with her fifty-odd parties; people love her, for reasons I cannot fathom, but they do. So, the idea that I have some vendetta against these venues is nonsense. I won't repeat myself, but the intensity with which you attack the halls I am supposedly "promoting" is quite fascinating... let's call it that. And just as I said at the start, this whole debate is unnecessary, as was your initial decision to quote my message. Your response could just as easily be "Bravo, buddy" or something far more colorful; we are never going to agree, and that is perfectly fine. Feel free to crown yourself the moral victor if that provides you any satisfaction, while I will likely continue "promoting" via private messages. Have a lovely day!

copperowl13 said:Does anyone have any actual intel on Sala? Please say yes... I’m seeing a total vacuum of feedback here, which is a bit unsettling. I would truly appreciate some insight—how is the food? How was the service? Any grievances or things I should watch out for?

Thanks

The catering actually comes from Arcade; they handle all the prep too (which is honestly my one little gripe), because if you've ever attended an event there in the evening, you'll know what I mean. It isn't bad at all, really—it’s just a shame that the kitchen facilities aren't located right next to the venue itself. As for the service, Tony is quite seasoned when it comes to management, so the professionalism and overall hospitality are truly top-tier. If you're deciding between the indoor hall and the outdoor tents, I’d personally lean toward the hall. One thing to keep in mind, though, is that the serving and plating are done using restaurant carts, so I should probably mention that, as I'm not sure how much that might bother you or potentially affect your impression of the venue's overall class.😛

I’m guessing I’ll hit maybe 170 people max. Honestly, I don't know; they aren't exactly the most reliable when it comes to giving estimates, and I’m worried that if too many show up, things might get a bit cramped. The location itself is great, though, so I’d hate to pass on it. I just hope we don't get rain during the eighth month, but you never really know. It's probably best to visit when there's an actual party going on to get a feel for it, because it's hard to judge when the place is empty. They claim the Aria can hold 250–300 people, but that seems a bit much to me. I don't have a professional eye for these things, anyway. Thanks regardless.

Gary Rivera2 said:I went there once to inquire about hosting my own pirate party for 100 guests. The waiter claimed they could realistically handle about 150, though I find that hard to believe. The space feels quite small to me, or maybe it was just my perception. That capacity issue bothered me, especially considering the weather; if it rains and you have people outside, everyone gets shoved indoors and forced into a buffet-style setup. The location is great and the service is solid, but for a large pirate party, the room seems way too tight. I ended up passing on them because of the price ($50 per person excluding wine or spirits), but if the cost isn't an issue for you, I suppose you should just grill them on the table layouts.

I really want to say:
Now, if I may quote you back to yourself—since you were the one to quote me first—I’m curious where you get the authority to suggest I change careers. But honestly, let's move past that. People come here to find useful information to help them make decisions, so our little disagreements aren't actually serving anyone. It’s the same logic regarding age and experience; at twenty-four, having finished two high schools, completed my degree, mastered three languages, and managed through 150 banquets—including those formal, presidential, and international affairs—I see no reason to pivot professions. Meanwhile, you can keep working your side gigs out on the Florida Coast or up in the Appalachian Mountains for all I care!
The biggest misunderstanding here is your assumption that I’m trying to advertise specific venues. I was simply pointing out which places I believe offer the best value for the money. You mentioned attending a banquet for 200 people at Pirate Cove; well, I worked at Pirate Cove when they had crowds of 200, and if you think that’s how things ought to look... well, much respect to you, but it doesn't have to be that way. You talked about how perfectly the side tables were set up at Lion City—thank you very much, but I was one of the people setting those tables. And just to clarify, I did it alongside fifteen students (whom you seem to criticize Interlace for using, even though there is a clear advantage to hiring those with hospitality degrees, though I agree that everything should ultimately fall under the responsibility of the qualified servers). In that five-star hotel, I am one of only three trained professionals on staff. Pirate Cove is hosting 72 banquets this year alone, which speaks volumes about their operation; you don't hit numbers like that by accident, and Mark runs the show brilliantly. As for Aria—regardless of how much she gets on my nerves for various reasons—with her fifty-odd banquets under her belt, she clearly knows what she’s doing. People love her, for whatever reason, and that’s that. So, the idea that I have some vendetta against these venues is nonsense. I won't repeat myself, but the sheer intensity with which you attack the places I supposedly "promote" is quite interesting, shall we say? And truly, as I said at the start, this whole debate is unnecessary, much like your decision to quote my initial message. Your response could be a "Bravo, buddy" or a string of curses for all I care; we aren't going to see eye-to-eye, and that’s perfectly fine. If it makes you feel like the moral victor, go right ahead, while I’ll likely just continue "promoting" things via private messages. Have a pleasant day!

Haha... now that you've brought up those 150 banquets, I feel like I finally have a handle on who you are. 😊😊😊 Personally, I couldn't care less whether someone has a formal certification or not, as long as they show up and actually know how to do the job.

Could someone please share the contact information for makeup artists Anne Griffin and Antonia Guce? You can post them here or just send me a private message. Additionally, I am looking for recommendations for other talented makeup professionals besides Lucia Spajic, Tina Kalinic, and Maya Banic. Any leads would be greatly appreciated! 🙂

What’s the deal with Photo California lately? They don't have any recent shots posted on Facebook or their own site... and honestly, nobody even brings them up on the forums anymore. :-D Are they even still in business?

Hallelujah, fellow forum members!
I’m looking for some guidance on picking out a bakery. My main priority is finding cakes that actually taste good without breaking the bank. Has anyone here had any recent experiences they can share?
Regarding favors—not the traditional kind, but more like confetti-style little gifts—what kind of price range am I looking at? I want something unique and creative, but I certainly don't want to be paying $5.00 per piece!
And finally, let's talk catering... what are we talking about when it comes to total costs including food, drinks, equipment, and service? Also, how much does it run if I just need the equipment and the staff?

Hallelujah