Stick to the food plan
If you make changes after your caterer’s final menu deadline (usually a month before the wedding) some venues will charge a late fee.
Handle your head count
Give your catering manager a final guest list as clearly as you can. Guests added less than two weeks before the wedding might have a penalty of an additional 50 percent per head. Week of additionals can be twice the price!
Resist the urge to run over
If you extend your reception and the catering staff has to stay late to break down the room, you’ll probably have to pay each member for the extra hours of work. And if staffers have to return to the avenue the next day to finish cleaning up, you could be dinged for up to a grand