I'm trying to pick a venue for a 50th anniversary hors d'oeurve party for 100. I'm looking at locations from full-services restaurants w/ extra rooms, to private business or golf clubs, to b&bs, to facilities w/ no food service capacity. Here are some questions:
There sure are a lot of picky, obnoxious rules. Are these things negotiable at all? Just one Example: $2 cake cutting fee. Why? I don't want them to cut the cake. I'm bringing the cake. $200 seems steep to let me have extra plates and forks.
Is haggling price customary? I don't want to insult.
One B&B said I could bring in some of my own prepared food as long as I bought a minimum $ amt from them. Is this common, and how best to ask this question of other venue managers?
Is renting plates,flatware,glasses, tableclothes, etc. (so that I can have the party at a site which can't provide them) as big a logistics and budget nightmare as I think it would be?
Any chance of me bringing in my own wines?
Am I a fool to consider doing even half the food for a party this size myself? ( total non-pro)
Any other general advice on throwing a party this size for a fairly elderly group (my parents are 70) and not driving myself insane. I still have 14 months to plan.