A wedding in Pakistan is a theatrical, cultural extravaganza - its grandeur in direct proportion to the host's financial resources. It is almost always an awe-inspiring exercise in manpower, material management and creativity. Food and dining arrangements, however, remain the most essential ingredients in the entire function, In fact, food is the most important factor that can mar or mark the success of a wedding party. Is it any wonder then that so much thought goes into deciding the menu, the buffet spread, and service?

PLAN WELL AHEAD
A well planned and coordinated effort at organizing the wedding arrangements well in advance, will ensure better, and more satisfying results. As the big day approaches you might be swamped with small details that need immediate attention. Hence, it is imperative that all major issues have been dealt with and set into motion already. A good tip-try not to miss any wedding invitation that you may receive in the months preceding your wedding function. Attending other functions will help in clearing a lot of doubts you might have about the logistics involved in conducting weddings. You will get fresh ideas on decor, venues, menus, caterers plus a first-hand experience of the efficacy of professional agencies involved in providing such services. Talk to people who have organized similar functions in their families recently. Consult people who have managed such functions, for, their advice can be depended upon. However, taking too many opinions could also be confusing. Remember that finally, your individual preference will determine how you wish to build your theme wedding party. The suggestions made by others should only help you fine-tune your ideas.

BE THE EARLY BIRD
You will be in a position to bargain for a very good price if you book your catering agency well in advance. This way you will avoid having to pay higher rates when the agency is swamped with wedding dates. Catering agencies normally offer lower rates when the wedding season has just started but begin to raise their rates as booking begin to pour in. Besides, by planning ahead and making early bookings, you will give yourself ample time for alterations and amendments in your menu plans, should the need arise.

FORM A CORE GROUP
This group of individuals will be your think-tank and the executive arm of your action plan. It may comprise of your immediate family members and close friends. It is a good idea to assign specific responsibilities to individuals so that a particular responsibility is overseen by the person in charge. It also makes work that much easier for the catering agency hired by you, as there is better coordination.

CHOOSE THE VENUE
It is most convenient to select the dinner venue close where the marriage ceremony will be held. This is the starting point around which you can begin to weave your wedding plans. A few considerations would include the decor and ambience, seating capacity to accommodate the number of guests you have in mind, easy access to the site, car parking facility, a covered area in case of weather complications etc. The choice of venues vary from hotel banquet halls, which form the higher end of the market, to fashionable clb lawns and well-landscaped farmhouses. Community parks and private banquet halls, which are at the lower end of the market, are equally popular. Depending upon your preference and budget, you can select the venue. While most venues that conduct weddings and other functions have an in house catering system, some may give you an option between catering agencies that are on their panel or between employing one of your own choice.

SELECT YOUR CATERER
Scout the market thoroughly. You can definitely be choosy. It helps tremendously if you are clear about your preferences as the caterer will find it that much easier to meet your expectations. Ensure that you are getting your money's worth of service. While selecting a caterer for the food to be served at the wedding, you will be faced with options that range from hotels of varying stardom that cater to functions within and outside their premises), private outdoor caterers who can conjure up any cuisine for you anywhere, to your good old neighborhood 'halwai' and 'maharaj' who can prepare traditional, specialized, lip-smacking fare at a quick notice.

'THEME FOR A DREAM' WEDDINGS
Usually, weddings involve multiple functions and/or venues. It helps if the two families involved coordinate their respective arrangements so as to avoid repetitions in theme, decor and yes! food. It would not be very appealing were the guests to have dal makhni and butter-chicken three times in two days. Theme functions are very fashionable these days. They may range from a wild Mexican evening to an Oriental soiree! Such thematic weddings are more memorable, classy and definitely hip, though they are hardly low-cost affairs. But if you have the resources they are a must-do.

WHAT TO ASK YOUR CATERER?
Most catering agencies have fixed menus to offer. Find out if they fulfill your requirements. You can 'mix & match' dishes to suit your liking. However, it would not be a bad idea to adhere to their format and select your preferred dishes from there. Find out about any extra charges so that you are not caught unawares at the time of payment. Seek their opinion since they have more experience than you do. It would be a good idea to put things down on paper as you will be able to compare notes of the various caterers you would have met, before making the final selection. Find out if there are any legal obligations that you may be required to fulfill, especially if you are planning to serve alcohol. The caterer might be able to guide you. Make it a point to have only one staff member of the catering agency attend to your enquiries Ask the person if he/she will be there at the function to ensure that all details are being taken care of. If no, then insist on discussing your plans with the person who will be in charge on the day of your function.

MENU PLANNING
It would help to have somebody who is well versed in the culinary arts to guide you while finalizing the menu. It could be somebody in the family. Make it a point to discuss the final menu with the chef. It will make you feel all that more confident and the chef more involved in abiding by your suggestions. Select items from your menu and ask your caterer for a food trial. This is especially so if you intend to serve either special dishes or a very traditional cuisine. Invite your core group to give their opinion of the food and to suggest any modifications. Take this opportunity to inspect the crockery, glassware, waiters and such like.

Winters & Summers

• Chilly winter wedding evening bring to mind hot steaming cups of coffee and piping hot soups. indulge your guests with a rich traditional cuisine. Ask your organizer to light a big cheery bonfire and make sure that there are enough coal braziers to light up the night! Hire a specialist bartender to do dust ice to all those lovely bottles of Cointreau, Triple Sec. Crème de Mentheet al.
• A summer wedding? Avoid heavy, rich Indian curries. Opt for a variety of salads and fresh fruit delicacies. Serve light pasta dishes, fresh juices, mocktails, chaat-papri etc. Avoid milk and cream based preparations as they tend to go rancid in the heat have different flavors of ice-cream instead! Go ahead and hire the ice lolly vendor(chuskiwallah) it's a perennial hit with the young and old alike! For the bar, avoid heavy spirits; instead go in for beer, wines, nimbu-pani, sprinters and coolers! A cool refreshing fruit punch will have people raiding your bar counter and yes! do not run out of ice. Make sure that the venue is air-conditioned or has several pedestal fans and desert coolers.

DO YOUR HOMEWORK
Tell the caterer that you would like to attend a function organized by him, prior to your own visit the premises on that day to get a first hand idea of the decor, the waiters' attire etc. Observe whether there are enough of them to ensure a smooth service. Note the food display, cleanliness, hygiene, bins for collecting used plates etc. Check whether the food tastes as fresh as it looks. Take this opportunity to watch how well the car parking is being managed? Are there a sufficient number of attendants? Check the bathrooms for cleanliness. Are they manned? A word of caution, however. Since you are attending somebody else's function to do your survey, you should have your caterer accompany you. You could also try asking a few guests whether they are happy with the catering, are well attended to etc. Some catering agencies also take care of light arrangements and decor. If your agency does not, then you will find yourself handling the tent house-Walla, florists, musicians et al. In such a situation, you should have a joint meeting, wherein you discuss your various areas of responsibility. This way, you will know who's doing what exactly, and leave no scope for grey areas. Your catering agency could also be called in to cater to the large number of outstation relatives and friends who would have arrived some days prior to the function. You may do a package deal with the caterer. Remember, higher volumes ensure better rates.

ORDER FOOD IN THE RIGHT QUANTITY
This depends on a lot of factors such as: is the day of your function a very busy date? If yes, you can expect a reduction in the number of guests you have to cater to. A lot of people arrive on the occasion, wish the bridal couple, have a drink or two but do not stay for dinner. Usually, catering agencies work on a guaranteed figure. Check with the caterer as to how much of a margin can he cater to should the number of your guests increase, and the amount of time he would take to make fresh preparations should the need arise. It is better to overestimate than underestimate your numbers and save yourself undue embarrassment.

BUFFETS
There are different types of service but the most popular is the buffet system, being the most convenient. The wide variety of snacks are arranged attractively on platter, appear fresh, and are easily accessible to all. Having a 'live' counter where snacks are prepared in front of the guests, adds a lively charm to the event. Salads, main course and dessert are laid out on the buffet so that everyone can have exactly what they want and in quantities to their liking. An important aspect to be mentioned here is that most caterers charge clients on the basis of plates consumed, that is, a certain number of plates are laid out on the buffet counter and the host is charged according to the number of plates. A good tip- have somebody from the family stand at the counter where the plates are biding handed over to guests. It is a wonderful welcome feeling when a guest is handed his plate with a lovely smile from a member of the family. In fact, certain communities do adhere to a charming time tested tradition wherein members of the host's family serve the guests themselves. An advantage of 'plate control' is that the host does not get billed for what the musical band, florist and tent personnel ate.

BAR SERVICE
If you are serving alcohol, it is always advisable to have somebody from your core group handle the bar, making sure that the guests are never wanting. This way, unauthorized personnel will not gain access to your stock of bottles. Beer is a favorite with both men and women, so keep plenty of bottles chilled. Mock tails and ladies drinks such a sherry, gin and tonic etc. should also be kept available, besides the mandatory soft drinks. Remember to pile up on an endless supply of ice cubes.

Cocktails and all that's Yummmmmm.......

For Your Cocktail Function,
Where you invite fewer guests- friends and family really - try something different, Go spunky with exotic barbecued snacks for dinner or ask your caterer to do a Mongolian Barbecue bash, Have a That evening or invite your guests for a Mexican Treat with tequilas and fajitas, Keep it light, different and unforgettable!

THE ALL-IMPORTANT LAST-MINUTE CHECK
For the function to be completely successful, it is absolutely necessary to check that the catering agency has followed your instructions and specifications to the tee.

• First of all, have all the dishes tasted. It is always better that you do not serve a badly made dish at all rather than have people remember your function with words like, "A splendid evening really, but the chilies in the curry made me cry"
• Check the waiters' uniform and gloves for stains.
• Ensure that all photographic equipment is ready and does not intrude into the gathering. You will not want your guests tripping over loose wires, tripods etc. or have the cameramen impose over your guests. They should be as unobtrusive as ever.
• Nothing is as disgusting as having last evening's decorations and flowers hanging limply from their holdings. Check that your florist has removed all the old flowers and provided fresh ones.
• The carpet area should have been swept clean. Chairs must be clean and fans in good working order. Loose electric wires are both dangerous and ungainly to the sight.

BE THE PERFECT HOST
A good host will make his guests feel special from the time of their arrival at the entrance of the venue till the time of departure. Have your core group receive the guests, seat them and have the waiter attend to their refreshments. During dinner, while you have personally ensured that your wedding guests are being well served and are not in want of anything. It is sad albeit true that the bridal couple often gets to eat leftovers from the buffet table, or worse, if nobody ask-does not eat at all. Food might be the last thing on their minds but eat they must. Close family members too might be surviving on excitement and happiness alone. A really good way to solve this dilemma is to have a semi formal sit down towards the end of the function, where the bridal couple, the host and the immediate family, sit down and enjoy a nice meal while recuperating from the evening's events. This is a great time to pop that lovely bottle of champagne and unwind. In the mean time, they must be kept supplied with a regular intake of soft drinks and hour d' oeuvres to keep their energies flowing.

PAYMENT
Do not forget to ask your caterer about the mode of payment. How much advance are you expected to pay? Will you be liable to pay the entire sum on the night of the function itself ? What are the procedures for cancellations ? Bargain all you can! More often than not, you can get away with a lot and save yourself some money.

TIPPING
Speak to your caterer about tipping. Make it clear that you will not tolerate the catering staff soliciting you or your guests for 'baksheesh', or helping themselves to the goodies at the table. You will save yourself from such embarrassments if you deal with reputed caterers only.

FEEDBACK FROM GUESTS
Seeking a feedback from your guests is the only way of gauging the success of your wedding arrangements. You will emerge all the more wiser too! While most guests will sing praises out of politeness, some may offer valuable insights. Discuss the report you have gathered with your caterer at the time of final payment- in a frank, constructive and objective manner. Question the mishaps, if any, and give praise where due. It will help you build a long-lasting and mutually beneficial relationship with the caterer. As the axiom goes, a man doesn't change his 'naai' and 'halwai'!  

----Best of Luck

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