1. Class 7 – July 10
630pm to 8pm – Guest Speaker; Shealyn Angus, Wedding Designer/Planner
Chris – storyboard presentation
Site visit issues/questions
Cost estimate questions
Timing/agenda/schedule
Creative & organizational skills

2. Sample Timing
Traditionally, onsite ceremonies + seated dinners are as follows; Formal photos = offsite 230pm = access for setup & deliveries 430pm ceremony begins 5pm ceremony concludes 5pm – 545pm = cocktail hour 545pm – 625pm’ish = dinner seating / formal walk-in / housekeeping notes / order taking 625pm – 640pm = first speeches / toasts 640pm’ish = first course served 715pm’ish = entrée served 8pm’ish = entrée cleared, B&G speech 815pm’ish = dessert & coffee served 845pm’ish = tables cleared from upper level 9pm’ish = first dances 11pm / 1130pm = late night food 1am = event concludes & full guest departure / vendor pick-up

3. Creative Skills (not from a design perspective)
magazines, movies, TV shows, books, wedding planning associations, the Internet
go where you get inspired
Think outside the box / put your own spin on the idea
If you see something you like, save it / write it down >> create an idea book / blog, etc.
You never know unless you ask!
Involve colleagues – don’t be afraid to ask for help
Talk to friends / family
Talk to the venue
Do your research!!
Call in favours 
FOH & BOH experience
Experience in venue / with couples
Sales experience
Developing / re-working floor plans
Knowing your industry
Common sense
How you communicate / ask for something  Choose your words carefully, don’t hit send right away!

5. Organizational Skills
Communication!!! With everyone – B&G, vendors, staff, wedding guests…
You’ll be put in situations that test your diplomacy, don’t react unkindly, be positive
Put systems in place to manage your time, details, conversations, notes, meetings, etc.
Who’s responsible for what & due dates
Track everything > after a meeting / phone call, recap in an
Remain Calm & In Control; it’s not personal. Weddings are emotional & stressful times, must show that you can ‘roll with the punches’…
Always have a Plan B; “Hope for the best and plan for the worst”
Attention to detail – deserves a class of it’s own! If you aren’t the type that enjoys managing the details, this isn’t for you…
Wedding Planning is not glamourous > remember this & be ok with it
Develop a budget that works & disclose from the beginning > it is your responsibility to equate their vision with actual dollars
Multi-task & delegate

6. ORGANIZATIONAL SYSTEMS
File Folders, colour coded, labeled & organized by date
File folder for outstanding monies/invoices (with checklist inside)
s (don’t take out of your inbox until it’s dealt with/solved/finalized)
Outlook calendar: due dates, schedule meetings, site visits, phone calls, etc.
Day planner with note pages – you never know when/where ideas will come to you
Booking System software to schedule dates (prospect, tentative & confirmed) – create BEO’s (your “bible”)
Floor plan software
Excel (estimates, guest lists, etc.)
Drop box or google docs for clients to access (where you keep everything in one place for all to access >> everyone knows what’s going on & when)
Planning Meeting Template
Packing / check list template
Put people in place that you trust >> lawyer, accountant, financial advisor, bank

8. Final Project – Plan a Wedding!
For your assigned couple, based on your brand / services & storyboard (must explain the how’s & why’s in presentation)
Follow budget >> figure given is for venue, food & beverage, NOT including tax & gratuity >> respect the budget, if in doubt come talk to me
Chose a venue, “book” it (try to get a sample contract from venue to see if there are any hidden costs or grey areas)
MUST get a sample cost estimate from venue
Do preliminary cost estimate for F&B / venue related charges (based on sample we use in class)
“book” appropriate vendors >> ensure you have legit company info + pricing, include pricing on separate spreadsheet. Mandatory vendors to book = Officiant, Ceremony Music, Photographer, Florist, DJ/Band/Entertainment
If the venue you choose requires you to source a particular item/vendor in order to execute the event, you must do so
Optional vendors to source; cake, ceremony chairs, security, videographer, extras, etc. Unless of course your couple specifically requests something
Choose all food & beverage (with accurate quantities & pricing)
Do day-of schedule/time-line
Do final cost estimate (based on preliminary estimate, fine-tuned with final guest count, details & F/B selections)
Final floor plan (based on final guest count & clients’ wants)