Like our taste in art or the way we choose to decorate our homes, cake decoration comes down to personal style. For many couples, wedding cakes reflects their wedding theme, repeating colours, fonts used in their invitations, and/or flowers featured in the bridal bouquet. Others view their wedding cake as light relief from the more serious aspects of the wedding and give it festive touch by choosing bright, bold colours comical figurines.

Some couples choose to celebrate their heritage by deciding on a traditional European wedding cake, such as the croquembouche, or by incorporating a design or ornament of cultural significance.

Other popular themes for personalising cakes are shared interests, such as sports, or maybe the couple’s professions. At the other end of the spectrum, a new and growing trend is the minimalist cake – generally, a plainly iced cake with little adornment or embellishment. With ‘less is more’ as its abiding rule, a minimalist cake may be adorned with a single flower or, for a unique point of difference, plainly iced tiers may be alternated with subtly embellished tiers. Cakes decorated with the bridal couple’s initials have also become fashionable.

photo credit: Jose and Roxanne

Sizing it up

While the circle has been the favoured cake shape for some time, Thea of Cake Couture says the square is making a comeback, but with a modern twist. Instead of stacking the squares directly on top of one another, today’s trend is to place the squares at different angles to each other, creating an interesting visual symmetry. Another popular wedding cake shape is the heart. Anita of Auckland Cake Art takes many orders for her popular funky hear-shaped cake.

Or, you could simply relax and let someone else do the talking. The rules about reception toasts and speeches are more relaxed these days, and this is no longer a man’s domain, with a new generation of confident brides and bridesmaids getting up on their feet and making themselves heard.

Alternatively, you could use a professional master of ceremonies or a relative/friend with the gift of the gab.

Timing is important, and this will depend on the mood. It’s best to start the toasts and wedding speeches earlier rather than later, before the alcohol fuels the mood, and only after guests have been seated. You could also stagger the speaking between courses. There is a trend to ‘open floor’ receptions where anyone can stand up, unplanned, and say something. This idea should be treated with caution, as it can be disruptive and someone may just say something inappropriate or offensive.

Grooms – it is also wise to talk with your future father-in-law during the planning of your toast or speech. Let him know what you intend to say, when you plan to say it and whether he may like you to go first – he could be feeling a little nervous about the contents of your toast.

The basic rule for any speech preparation is practice, practice, practice! Deliver your toast in front of a mirror or someone who can give advice. Tape yourself practicing.

If you’re sticking to tradition, here are some basic pointers: The father of the bride makes a toast to the bride and groom: the groom toasts the bridesmaids: and the bestman thanks the groom for his kind words on behalf of the bridesmaids. A toast to absent friends, by the groom or father of the bride, is also appreciated. As previously mentioned, there are no hard and fast rules about who does what, and these roles can be easily allocated to other members of the bridal party.

photo credit: russelljsmith

Regardless of who makes the toast, there are some basic conventions – stand when you’re the one toasting, don’t drink a toast to yourself, and make it brief. Don’t ramble. Make it short and positive (a maximum of three minutes).

The best wishes and messages, normally read out by the bestman (and maybe also the groom if there are a lot of them), are prepared during the meal to make the process as seamless as the delivery of the speeches. The bestman traditionally slips in a few gag messages to add a touch of humour to the proceedings. The bridesmaids and bride could also fulfill this traditional role, which is one of the highlights for wedding guests.

If you get stuck with writing a wedding speech, seek help. After asking a few questions, a speechwriter should be able to tailor make a speech for you. Alternatively, you could follow another trend – which is to not have any speeches at all. But don’t let this exciting part of the wedding reception scare you.

Remember, it is your day – make it work for you.

Such wedding cake decorations come in two types – those you can eat and those you can’t. Edible creations include sugar flowers as well as lace effects and swag bows made from fondant. Non-edible decorations include silk or real flowers and displays more commonly known as wedding cake toppers. These can be made of glass, porcelain, crystal or many other materials and are traditionally figurines of the bride and groom although these days can depict anything.

Edible decorations such as sugar flowers can be made from various things. Royal icing is soft to work with and can produce intricate decorations, but produces a very hard result. Decorations of this type can be made up to two weeks ahead of the big day. Another option is fondant icing which can be transformed into decorations up to one month before they are needed and can be used to adorn the cake at the last minute. It is also easy to work with and is clay-like to handle. Gum paste is similar to fondant icing but is not edible.  It does, however, last for years.

Being able to prepare or buy the cake decorations in advance is a huge time saver closer to the wedding when there are many other things to be doing. So make or buy your sugar decorations and other wedding cake supplies a few weeks in advance. You can even make the cake itself and freeze it for a couple of weeks, so all you need to do the day before the wedding is ice it and decorate it.

• Take some square based vases and fill them with small stones up to a third of the height of the vase. Fill two thirds with water and use the stones at the bottom to hold up three brightly colored Gerber daisies.
• Imagine a field of wild flowers and different grasses. Go hunting and pick a large assortment. Then make a cone shape from thick, dark colored paper or card that is about half the height of the flowers that you collected. Arrange the stems around the cone to conceal it. Then wrap a 1-2 inch band of string around the top of the cone and mid way up the stems. Finish off with a colored ribbon tied around the string. This would be great for a fall wedding with the yellows, oranges and browns of the straw like grasses.
• Find small terracotta plant pots and plant with flowering shrubs or small rose bushes. Tie a ribbon around the pots for added elegance.
• Take some goldfish bowls, fill to a third full with sand and place a candle in the center.
• Find some tall square bottomed vases and fill three quarters full with water. Place limes in the water up to half way up the vase and top with three or four floating candles. Stand next to small, clear bottles holding table number signs. The bottom of these bottles should be filled to about two inches deep with coffee beans.
• Create collections of 9 or 10 glass jars and vases of differing shapes for each table – at least three should be tall and the others should be of varying heights. Fill all with sand up to a third of the depth and then place different shaped and sized candles and shells on the sand.

These arrangements should help your wedding centerpieces be that little bit more unique and personal and are budget friendly too.

Most adults can handle dipping fruit or other treats into a chocolate fountain without making a huge mess. When you think about it, many appetizers have the potential for being messy and these are usually the most popular items! If you are dressed up in your finest you are apt to use extra napkins and plates with the foods that tend to spill out or drip.

Younger children may have more difficulty with dipping items into the flowing chocolate without dripping some onto their clothing. If you are inviting several children under the age of 12 or so, you may want to have the chocolate fountain slightly out of reach, so that the younger kids will ask their parents for assistance.

The only other times that a chocolate fountain could get messy are at an outdoor reception or if the fountain is too close to the dance floor. Chocolate fountains will not work well at outdoor receptions if there are any flying objects about such as bugs, leaves or pollen. They work best at indoor receptions when you do not have to worry about wind and anything else that could end up in the chocolate.

It is also a good idea to keep the chocolate fountain table away from the dancing area. You do not want a dancing guest to end up in a chocolate bath! Any drip of chocolate could also cause someone who is dancing to slip. As with a wedding cake, don’t take any chances and set up the chocolate fountain on the other side of the room.

As long as you use these tips, you should have a lot of happy wedding guests enjoying the wonderful chocolate treat you have provided!

Set menu

A set menu will be served to your guests at their tables. It can have as many courses as you desire, and can offer a range of options for each. Orders are usually taken when guests are seated, however, you may choose to send the menu with the invitations. Confirming your guests’ preference before the wedding can be a useful way of reducing the price per head.

A set menu is the most traditional option, usually has three courses and suits a lunch or dinner reception. The larger the range of choices provided, the higher the cost per head, so you may decide to have one set entrée and/or dessert with a red meat or white meat main. Alternatively, you could have your entrée and main served, followed by a dessert buffet.

Don’t forget guests with specific dietary requirements or vegetarians, and be aware that although you may want to be very creative, you will need to cater to the tastes of the majority of your guests.

Pros

• Guests can just relax and sit comfortably without getting up.
• Guests are able to be quite specific with their meal, eg. The eye fillet, but with no garlic.
• The food is served instantly, and is fresh

Cons

• Generally the most expensive catering option.
• Menu options may be limited, as all the meals need to be plated at the same time.
• Guests are seated in specific places and can’t move around.

Buffet

Buffets have changed drastically since the days of long queues with people holding plates. Most caterers now offer a wide selection of dishes, both hot and cold, and they can set up more than one station for food so guests don’t have to wait. You may also choose to set up different stations with different themes to accommodate a variety of tastes. For example, consider an Asian stand with a range of sushi, noodles, fried wontons and dumplings; an Indian stand with curries, rice, naan bread and chutneys; or a seafood stand with oysters, fish and salad. Generally, there are two options for buffets: finger buffets or fork buffets.

1. Finger buffets offer a range of bite-sized food that is easy to eat without having to be seated at a table or requiring cutlery. They are suitable for relaxed, low-key weddings or as a way to provide food for guests joining the reception after the main meal is completed. Finger buffets can be served either as a light meal or for a mid-afternoon or late-evening reception.
2. Fork buffets offer a wide choice of food, such as meats, salads, breads and hot and cold dishes. Guests will require cutlery and need somewhere to sit while they eat. You can usually expect the head table to be served at a fork buffet. Fork buffets suit breakfast, lunch or dinner receptions.

Pros

• A buffet is a more cost-effective option than a set menu.
• Food can be served over a period of time and left for guests to pick at late into the night.
• Guests can change seats without missing out on their meal.

Cons

• Guests may have to queue while waiting for their meal.
• It must be efficiently managed so that items don’t run out and guests aren’t disappointed.
• The food isn’t as fresh because it has to sit out and be kept hot.

Canapés

Canapés are a great option if you are on a low budget, but don’t want cheap food. You may choose to serve canapés at an afternoon tea or late-evening reception. By not providing a full meal to guests, you can keep the cost per head to a minimum while still enjoying the formality of a range of waited canapé. A general guide for quantities of canapés is to serve at least six different varieties over two hours or, for a four-hour affair, at least nine different kinds.

Pros

• Less expensive than either a buffet or set menu.
• Canapés suit either a laid back or sophisticated event.
• Can make for a short and sweet wedding celebration.

Cons

• As a full meal is typical, canapés need to be explained.
• Guests tend to drink more if a full meal is not served.
• Dietary requirements are difficult to cater for.

Comparing the cost of wedding venues and different catering options can be confusing and time consuming as the packages venues offer vary considerably. Some include everything, while others have separate room-hire costs and, in the case of hiring a marquee, everything is itemized down to the last chair and spoon.

Most often, the decision you make comes down to your budget. To help you work out what that is, first establish the maximum amount you want to spend on your wedding  reception. Then, work out the total all-inclusive figure you can spend per head. For example, if you have $8,000 to spend on a reception with 90 guests, you’ll be spending around $88 per head.

Next, compare wedding packages. The easiest way is to add up all the costs involved. Factor in everything, including the average menu price, all beverages and corkage costs, plus venue-hire fees and furniture. For marquee weddings, also include toilets, lighting and flooring, crockery, cutlery and linen hire, and anything else. Now divide each final figure by your total number of guests and you’ll have your cost per head. Then, you will be able to tell whether you can afford that package.

There are various ways of cutting costs, if you need to. For example, go for cheaper ingredients, such as chicken instead of seafood, or change the menu options, say from a set menu to a buffet, if it works out to be less expensive. Have your wedding reception as a less costly breakfast rather than a dinner, or hold your wedding on a weekday, instead of the more popular weekend. Just remember to consider all your options carefully before booking a wedding venue and paying out a deposit.

The time has come to book your wedding reception venue, but before you make a final decision, have you thought through your specific needs and preferences? All it takes is a little research to make the best choice of reception venue and wedding catering services, plus avoid any unpleasant surprises along the way. To help you out, here’s the low-down on catering and menu options.

Catering to your style

First things first, your choice of venue will determine whether or not you need to hire an off-site catering firm. Most hotels, function and reception venues provide in-house wedding caterers. But, if you’re keen to use a marquee, hall, garden or private home, you will usually have to arrange a wedding caterer yourself.

Staying in-house

The main advantage of choosing a wedding venue with in-house caterers is that it is often the easiest and least time consuming option. Most venues provide standard wedding packages that include the wedding catering menus and beverages, although some may offer a more comprehensive package that also covers venue hire, a wedding cake, table flowers, decorations and accommodation for the bride and groom.

Often, the package will include an wedding coordinator who can help you with your wedding planning decisions and coordinate the reception, but be aware that they will only work on your reception and not get involved in any of the other aspects of your wedding, such as the wedding outfits.

Consider in-house wedding catering if you:

• Have limited time available to research and plan.
• Are unsure about what you want and would prefer not to make too many decisions, leaving most in the hands of the venue’s wedding coordinator
• Have asked a friend or family member to plan and coordinate your wedding for you.
• Are organizing your wedding long distance.

Think twice if you:

• Are very particular about food and wine preferences, plus settings, linen, glassware, cutlery and other specific details you want.
• Wish to have a very strong theme for your wedding, eg. A medieval banquet.
• Have family or friends wanting to provide specific foods for your wedding, eg. Meat from a family farm or seafood caught by a friend.
• Have a number of guests with particular religious or dietary requirements.

Going off-site

Bringing in the wedding caterers can seem a little daunting, but a reputable company will provide the same service as on-site caterers. Plus, as you can choose the individual elements, this option will also give you the opportunity to have a completely unique wedding.

Most caterers have wedding menu packages to work from, however these tend to be flexible. In addition to food and beverages, many caterers provide a full range of services, including floral arranging, linen hire, furniture hire, crockery, cutlery and glassware.

Some venues may even supply you with a list of preferred wedding caterers. Choosing one of these could simplify the process further, as they will have experience of the venue, know the facilities and will often work directly with the venue to make arrangements.

Consider off-site catering if you:

• Have up to a year before your wedding, or plenty of spare time for planning.
• Love the idea of being involved in every decision, right down to the style of cutlery.
• Want to supply any of the food yourself.
• Plan to have a particularly unique wedding.

Think twice if you:

• Are on a tight budget and need to keep costs down.
• Have limited time to plan and research.
• Are using a venue with no kitchen facilities or running water available.
• Don’t have lots of friends and family who are keen to help you set up and pack down.

Do-it-yourself

For some couples, family and friends may be able to do the catering for the wedding. Although this is by far the cheapest option, costs for hiring cutlery and crockery can add up very quickly. Great planning is, therefore, the key to self-catered functions. In this instance, it may be worth investing in a meeting with a wedding planner to discuss the quantity of food and beverages you will require and the easiest way to coordinate the food on the day.

Consider DIY if you:

• Have a small number of guests, ie less than 50
• Are on a tight budget.
• Have full confidence in the chef’s ability.
• Know what your guests eat and how much.

Think twice if you:

• Don’t have the time and energy for hands-on organization.
• Are without the facilities available to cater for a large group.
• Don’t have the support of family and friends to help out.
• Would rather have a more formal, less low-key wedding.

Budget – who’s paying

Money is the linchpin for everything else. How much are you able/willing to spend? Establishing an upper figure from the start will help keep you on track, but you’ll need to build in some flexibility, as unexpected items could push your costs up by 10-15%. Work out whether you can afford to pay for the entire wedding. If not, who will you approach for help, and how much financial assistance do you nee? If involving others, you’ll have to be open to their preferences and suggestions, so think carefully.

Numbers – the guest list

Sit down separately and each make a preliminary list. Start with family and close friends, working through to those you’d like to be there, if possible. Remember to include your wedding party in the numbers. If your parents are paying, they’ll probably want a say in who attends, so be prepared to compromise. Discuss whether you want to invite children, and if you’re prepared to make any exceptions. Are you going to split the numbers 50-50 or is it okay for one person to invite more guests than the other?

Timing
The time of year and day you choose to marry will greatly affect your wedding bill. Reception venues and wedding specialists are busier and more expensive during the January-to-March peak season. The dearest option is a Saturday night reception; so if you need to cut costs, consider a different day of the week or a lunchtime reception.

Reception

Feeding and entertaining your guests makes up the biggest chunk of your wedding budget – most New Zealand receptions cost between $10,000 and $15,000 – so research your options thoroughly. Check the following: how many guests the venue can accommodate; available dates; parking facilities; catering options; exactly what’s included in the price and what’s extra; the deposit required; the BYO alcohol policy; and cancellation fees. Consider the venue’s proximity to your ceremony venue. Always get written quotes and don’t leave your decision too late – many couples book their venue one year in advance.

Theme

This will tie your whole wedding together, reflecting your style and personalities, and setting the mood for the day. You might choose a colour, motif, symbol, location or hobby, and weave it through all aspects of your wedding, from the invitations to the cake. Keep it simple, ensure it is practical and achievable, and limit yourselves to one or two key ideas. Avoid anything too wacky – you’re likely to cringe in years to come.

Church or civil ceremony

Discuss your preferences, and the possible expectations of your families. Even if they’re not religious, many couples like the romance and tradition associated with a church wedding. Investigate whether there are any prerequisities/restrictions on marrying in your chosen church or civil ceremony location, such as the beach, park or other public space.

Formality & Style

You can do what you want, within reason, but there are certain unwritten rules. For example, it’s inappropriate to wear tails to a beach wedding, or bare feet in a church. When planning each element of your wedding – the ceremony and reception locations, time of day, menu, attire, size and theme – make sure they all reflect your chosen style and level of formality.

Key players

You may already know who you’d like in your wedding party. Check that your partner has no major objections to your choice. Consider how reliable, responsible, organized and otherwise committed each of these people are. How many attendants do you want? An equal number of male and female attendants usually works best. Ensure the size of your wedding party is appropriate for the size and formality of the wedding.

The reception

After determining the style of reception, decide on an appropriate venue, such as a hotel, restaurant, hall or function centre, at home, in a marquee, or on board a boat. Take the following into account: budget, theme, number of guests, proximity to the ceremony venue, alcohol licence, time of day, type of food and entertainment requirements. You also need to decide if you will have the reception fully catered for or partially catered for. Remember two things when you are planning your reception. First, receptions are the single biggest expense for a wedding, so it is never too early to start planning. Second, keep in mind it’s the gathering of your family and friends that makes your reception special.

As a general rule (traditional)

• Late morning weddings are followed by a formal seated meal or buffet.
• A church ceremony in the early afternoon is nearly always followed by a stand-up buffet.
• A ceremony late in the day – at 4.30 or 5 o’clock – can be followed by drinks, with a seated dinner and dance later in the evening.
• A hotel, restaurant or professional caterer can arrange everything for you.
• To seat guests with the least fuss, place cards are essential
• Seating plans should be given careful consideration, as guests cannot mingle easily once seated. You want people to talk to each other and feel comfortable, so seat those with similar interests and of similar ages together.
• Have a floor plan somewhere near the entrance to the reception or hand out cards with their table number to guests as they arrive.

At the reception

Most newlyweds hold their wedding reception at a function centre, hotel, restaurant, rented hall or private home. Outdoor receptions with marquees are another alternative if you have a big lawn. Sometimes a hotel, park or vineyard might permit you to erect a marquee on its grounds. Or for something different, consider a boat, historic home or even a barn.

While the wedding party are having their photographs taken, the Master of Ceremonies – this can be a friend or relative with good organizational and improvisational skills – asks the guests to proceed to the reception venue, preferably in convoy to assist guests from out of town. Parents of the bride and groom (or whoever is hosting the reception) greet guests as they arrive. If the bridal party is not away having photographs taken, the traditional receiving line to greet guests would be: the bride’s parents, groom’s parents, then the bride, the groom and attendants. While the guests mingle they are offered hors d’oeuvres and champagne, wine, ape’fitifs or non-alcoholic drinks. When the wedding party arrives, the Master of Ceremonies asks the guests to stand and the wedding party is escorted to their table. The guests may then be seated.

Top-table seating

Traditional seating for the top table is, from left to right: chief bridesmaid, groom’s father, bride’s mother, groom, bride, bride’s father, groom’s mother, best man. Other members of the party, including step-parents of the bride or groom, are added to each end, according to the same plan – men alternating with women, the two families nicely mixed. Another suggested seating is to have a top table for the wedding party with a table directly in front for the parents of both the bride and groom, close family and friends of the parents and any distinguished guests, such as the minister.

Master of ceremonies

The MC is an important supporting role in your wedding celebrations. Although various people give speeches at the reception, it is the MC who effectively acts as a ring master, warming up the crowd, controlling the order of events and keeping things running smoothly. The MC’s duties can include making any last minute announcements after the ceremony, assisting with the photographs, asking the guests to stand for the arrival of the wedding party, informing guests of the format for the evening, and introduce the speaker for the speeches.

When choosing your MC, you should look for someone who is comfortable and confident speaking in public. A sense of humour is a great advantage as this will put people at ease and establish a relaxed tone for the evening. If possible, choose someone many of the guests and wedding party already know.

Speeches

Speeches are traditional, but by no means obligatory. A good speechmaker can by very entertaining, but for those not experienced or confident in public speaking, speeches should be brief, sincere and to the point.

Generally, the speeches take place at the start of the reception, either before the meal begins or between the entr’ee and main course. This leaves those making a speech free to enjoy the rest of the reception.

• The first to speak is the bride’s father (or close friend or relative of the bride’s family). At the conclusion of this speech, a toast is proposed to the couple’s health.
• The groom replies, thanking the first speaker then the guests for their attendance. He expresses his appreciation to the bride’s parents for their input into the wedding and compliments their daughter. Then he pays tribute to his own parents and rounds off by proposing a toast to the attendants.
• If the bride chooses to speak it would be appropriate for her to do so at this point. As this will be just prior to the best man’s response, to keep procedure flowing smoothly, we suggest the bride starts with ‘Just before we hear from our best man. I’d like to say a few works…’ or something similar.

• The best man’s official duty is to reply on behalf of the attendants. If he is confident speaking, he may be less formal, keeping his topics appropriate to the range and age of the guests. He can finish the speeches by reading telegrams and faxes, and should mention how lovely the bridesmaids look.

There may also be toasts to the bride’s parents to which the father of the bride responds; and a toast to the health of the groom’s parents, to which the groom’s father will respond, these will precede any reading of the telegrams (or emails).

Telegrams

Telegrams, or more recently emails, are a time-honoured tradition for relatives and friends who can’t be at the wedding in person, or for those present who wish to add their touch of humour to the speeches. If time does not permit the reading of all the telegrams, read some of the more noteworthy ones and mention the names of the others who sent messages in recognition of their effort. An alternative or addition to reading all the telegrams is to display them somewhere prominent, perhaps a foyer. Wedding messages are often delivered early in the morning so it is preferable to have a domestic address for delivery, as reception centres are frequently closed. Telegrams in New Zealand are now handled by private companies (check the Yellow Pages for listing). They can deliver on Saturday morning to main centres; check with them for delivery in rural areas.

Food and drink

When everyone is seated, the bridal table is served first. At a buffet or smorgasbord the guests will serve themselves, but the top table will always have separate service so that members of the bridal party need not leave their seats. Champagne is the traditional wedding drink, but a welcoming glass of sherry or an ap’eritif followed by wine with the meal and then champagne or sparkling wine for the toasts is acceptable.

Cutting the cake

No reception is complete without a wedding cake. Traditionally it is a rich fruit cake with two, three or even four tiers, iced and decorated. Sometimes the top tier is kept for the christening of the first child – in which case it must be a fruit cake or it will not keep. Otherwise, there is no reason why you should not choose any flavour or type you prefer. The cake should be well displayed during the reception, either on a special table decorated with flowers or in pride of place on the top table, and should receive its first cut from the bride and groom after the meal. The rest of the cake is then cut up and served to the guests, usually by the bridesmaids. If you wish to send portions of the cake to friends and relations who were unable to attend the wedding, order cake envelopes or boxes and make sure the cake is cut to fit.

Music and dancing

At the reception your choices are virtually unlimited – you can have a jazz band, a DJ, a covers band, a classical guitarist, a string quartet. When booking a live band, it always helps if you hear a CD or tape of their music first, or better still see them in action at a public performance. If you are considering a DJ, ask to see a list of the music they play. If you have any special songs you would like to hear, tell them well before the day and most professional bands and DJs will try to accommodate your requests.

In choosing your music, give consideration to the age differences among your guests. More people will have a good time if you cater to majority tastes. Remember: loudest is not necessarily best, as many of your relatives and friends will be busy catching up with each other and will have to strain to be heard above loud music.

A good band or DJ will judge the mood and pace of the evening and will probably liven up as the evening wears on. It may be best to start off conservatively with a wide-appeal selection and then towards the end of the evening, put on some louder dance music. In situations where amplified music might not be so convenient, perhaps out of doors with no access to a power source, consider hiring an acoustic or jazz band, or a small orchestra for a classic formal wedding. The first dance is a tradition that’s still going strong. For some couples the traditional bridal waltz has lost its appeal. Many are instead opting for something more modern, romantic and personal. If you wish to take lessons, two to four months is enough time to learn a simple dance. Choose a song that’s easy to dance to, not too long and that preferably has a four beat, then find a teacher in your area.

Departures

Generally the guests will not leave the reception before the bride and groom, so the newlyweds should consider others when timing their departure. If they intend to party on they should make an announcement that guests are free to leave when they wish. The last ritual is for bride to throw her bouquet to the female guests, the lucky catcher being the next bride, according to folklore. With the departure of the bride and groom, the wedding reception is now officially over and guests may leave. But the party can go on as long as drinks hold out, or the arrangement with the reception venue allows.

Finale

The last official act, according to traditional etiquette, is a delivery of flowers from the groom to the bride’s mother, the day after the wedding. The florist will take care of this by previous arrangement. Seeing to this is the best man’s final duty.