.

.

When you find the facilities you're looking for, sit down with the banquet manager
or maitre d' and discuss the cost of your reception.
Ask her/ him to explain all of the charges and outline exactly what each charge includes.
For example,
you might assume that the cost of the meal includes the rental of the room.
This isn't always the case; sometimes there is an additional room charge.
Once you know how much the room itself will cost,
you can plan your menu and bar and add these charges to determine your total expense.

Don't forget to include food and beverage tax and gratuities
- these can add an additional 20 - 25% to your cost.

With all the accounting complete
you can go on to compare the cost of one reception room against another
to make an informed decision about which one will be best for you and your guests.

Ask your event planner now so there'll be no surprises!

H I T . . Y O U R . . B A C K . . B U T T O N . . T O . . R E T U R N . . .

.

.