12:45pm – Staff arrival and drinks reception set up T e team arrives and we begin laying out the drinks reception: prosecco fl utes, soft-drink glasses, and Peroni stocked in the fridge ready to go.
1:15pm – Just married! The couple ties the knot, and the drinks reception begins. Champagne is poured, beers are served, and trays of canapés start circulating.
1:50pm – Final touches to the tables We add all fi nishing details to the dining tables: red and white wine for each table, salt and pepper sets, freshly fi lled water jugs, and individual portions of butter. 2:30pm – Extra preparation We restock the bar with drinks and glassware, ensuring everything is ready for the evening service. 2:45pm – Guests called to dinner Guests take their seats, and the drinks reception area is cleared away effi ciently.
3:00pm – All set Everyone is seated, and we pour the fi rst glasses of wine and serve everyone a warm bread roll. T e kitchen gives us the nod – the meal service is moments away. 3:20pm – Meal service begins Service starts with a parsnip velouté, delivered by the whole team, beginning with the top table and working methodically around the room. Once starters are cleared, mains follow: Suff olk chicken with
dauphinoise potatoes. After clearing mains, dessert, an indulgent raspberry and white-chocolate cheesecake, arrives. Everything runs smoothly, just as planned. 4:45pm – Prosecco for toasts Once the fi nal dessert plate is cleared, each team member takes a bottle of prosecco and ensures every guest has a full glass ready for the speeches.
5:00pm – Time to breathe Speeches begin, and this is our brief moment to relax. 5:50pm – Tea and coff ee station We set up a dedicated area for hot drinks as guests stretch their legs. 6:15pm – The big room turnaround It’s time to clear the dining tables of napkins, glassware, cutlery, condiments, everything. T e space needs to be transformed and opened up for the evening party.
7:00pm – Bar opens T e team is ready to serve: cocktails, mocktails, gin and tonics, tequila – whatever guests fancy. 8:30pm – Evening buff et preparation Meanwhile, we prepare the evening food. Chafi ng dishes are set up, spoons are placed with each sauce, and a delicious spread appears: barbecue skewers, burgers, hotdogs, salads, the full works. 10:00pm – Buff et cleared T e evening food is cleared away (with a well-deserved hotdog wrapped up for later), and bar service continues. 11:15pm – Last orders T e DJ calls fi nal orders as the night winds down. 11:30pm – Final clean down We close the bar, take out the rubbish, clear remaining glasses, sweep, mop, and wipe down surfaces. At this point, it’s a race to the fi nish line. 12:15am – Home time T e last items are loaded onto the van, and it’s time to head home for some much-needed sleep.
Hospitality isn’t for everyone. It takes energy, resilience and
a genuine love for looking after people. But for those of us who thrive on it, there’s nothing better. Being part of someone’s biggest moments – quietly, professionally and with care – is a privilege I never take for granted. And that’s why I love what I do.
Find out more about Portfolio Events Catering on 01604 215606, email
team@portfolioevents.com or visit
www.portfolioevents.com
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