The Bar Has a Clock on It
The food is priced per head. The drinks are priced per head and by the hour, and the second number is the one nobody reads out.
The venue puts a per-head number on its own website before you make contact.
The food is priced per head. The drinks are priced per head and by the hour, and the second number is the one nobody reads out.
Everyone tells you to ask. The businesses that answer in public answer with a ladder of dates, and the ladder is what you are signing.
It is easy to get a venue to say it caters for every dietary requirement. It is much harder to get it in writing, against a dish.
You are booking a second room. Nobody has shown it to you.
The midweek discount is real and it is published. It just starts on the Monday, not the Friday.
A room quoted before anybody knows your date is a number that will be wrong. That is a good reason to publish a range. It has never been a reason to publish nothing.
The empty warehouse is cheaper than the all-inclusive venue right up until you price the chairs.
Cut the flowers, argue about the bar, hunt a cheaper photographer. None of it moves the number the way twenty names do.
Twenty guests is easy to host. It is hard to buy, because most of the rooms you will look at were built and priced for a crowd.