Depending on the type of wedding, discuss the size and the number of functions with your side, your fianc and both sets of parents. Put a ceiling on the number of guests at each event - this will require several rounds of discussions. Also, make certain there are no hidden costs such as cleaning up or valet service fees. Whatever you decide, make sure you place a deposit for the venue and have the booking confirmed in writing as soon as possible. The success of many celebrations rests upon the quality of the food and this is often the most expensive part of any reception.
Hotels are expensive, but very experienced.
Once briefed on the head count, menu, theme, etc. Remember to sample their food, both vegetarian and non vegetarian ideally at another wedding or event. Ensure that the caterer should provide enough food for every guest and keep the serving dishes full and attractive throughout the meal. An ongoing rapport with your caterer is vital for keeping track on the expected head count, the number of vegetarian and non vegetarian guests, the time for the actual dinner, how much drink is ordered for each guest and the seating arrangements. Invitation cards give your guests the first impression as to the style of the event and hence assume vital importance.