Sweets & Champagne (the abbreviated version!)

Last Wednesday I hosted an Arbonne party for a friend who just became a rep. She was eager to get started so when she contacted me, we scheduled the event for about two weeks before the date. Normally, this wouldn't be a problem for me. But it just so happens that July was one of the wackiest months I've had at work in a long time. So I really had to do everything at the last minute!
I did leave work a little early that day (yes, with permission) so I could get things ready. I had already decided to do desserts because we were kicking things of at 7:00 pm. What goes well with sweets? Champagne, naturally!
With the limited time I had, I knew that most things would have to be from the store and not from my own two hands. I hit the jackpot with some specials one of the local grocery store chains was having!

My dessert table consisted of cherry and chocolate donut holes (10 cents each!!), some chocolate/cheesecake treats that were in the bakery case and a pudding/pound cake/strawberry/Cool whip dessert I made up. For as easy as it was the pudding and pound cake dessert looked impressive. I'll add the super-simple directions at the end. But first, I want to let you know why this easy menu impressed my guests.

It's all about the basics. Basic serveware, that is! Nice trays and bowls make an enormous difference in the presentation of food - no matter how easy the food was to make. If you enjoy entertaining, I believe serveware is essential to have in your party planning pantry. A couple platters and bowls will go a long way. Throw in a cake platter and a tiered buffet server and you'll add some nice dimension to your table as well. If you're just starting your collection, go with white and/or glass (clear). I like to use a mix of both. Later on, you can always purchase and add in pieces with a little more flair. Here are some great places to get started without breaking the bank:

Bed Bath & Beyond
CB2 (these are so on my wish list!)
Target 

Now onto that A-mazing dessert of mine! Here's what I used:
Bakery fresh pound cake
Instant chocolate pudding mix (and the skim milk you would use to make it)
Strawberries
Cool whip

First, I made the pudding according to those handy directions on the package. I divided the finished product between five dessert cups and put those in the refrigerator to let the pudding set.
While waiting for the pudding to be ready, I sliced the pound cake into about 3/4 inch slices.
Then, I washed and sliced up most of the strawberries. I held a few back for garnish.
Out came the chilled and set pudding cups!
I put two slices of the pound cake in each cup, threw in some strawberries and topped with Cool Whip. I made a small cut in the remaining full strawberries and added one to the rim of each cup (you'll see in the picture that I have a little bit to learn about the proper placement of garnishing cuts!).
Voila!

The compliments I received for the dessert were completely disproportionate for the amount of work it took me. I hope you get the same results!

In Case of an Event Emergency...

I am a personal attendant in my good friend's wedding this weekend. And well, I just won't feel right if I'm not prepared to help her. She has a wedding coordinator who I'm sure is fabulous and has everything Krystal will possibly need but when I saw this adorable drawstring bag at Von Maur, I had to buy it and get it stocked!

I put an emergency kit together for my own wedding. Most of it didn't get used but it was good to know it was there. Bonus - the leftovers are now in my guest room for visitors to use! Here is what I'm bringing along this weekend (mostly in travel sizes):

Shout wipes/Tide stick

Ibuprofen

Tissues

Safety pins

Mints

Band aids (more for uncomfortable shoes than actual injury)
Tampons

Bobby pins

Ponytail holders

Lint roller

Cough drops

Small brush/comb

Hairspray

Spray deodorant (I could NOT find this in travel size anywhere!)
Blotting papers

Contact solution
Ziploc baggies
Tums
2 Power bars
Hand lotion
Hand sanitizer

There are some other responsibilities and problems that come with the territory in my job as a corporate event planner. I carry a tool box that has some of the items above and try to put the rest in bathroom baskets for the attendees. My tool box stocks:

Various battery sizes

Zip ties (I LOVE zip ties)

Measuring tape

Bungee cords

Trash bags

Scissors

At least one extension cord

A long lighter (I've had a caterer forget to bring one to light the sternos)Scotch tape

Packaging tape

Ribbon or string

Velcro

Pens

Sharpies

Tylenol or acetaminophen (pregnant women are advised not to use ibuprofen)

I think that, by nature, event planners are horrified with themselves when a need arises and they are caught empty-handed. Although it's probably next to impossible to be prepared for any

situation, the basics will probably get you through most pinches. What else would you stock in your bride bag or tool box?

Seating for Celebrating

One of the most potentially frustrating parts of planning any event with a meal can be assigning seats. Why bother? Whether it's a party of 10 or 200 you want everyone to enjoy themselves and their experience with other guests is key to whether or not that happens.

First and foremost, you want to avoid awkward situations; so politics always play a role in who goes where. Although this can cause some I-want-to-pull-my-hair-out moments; it's easier to work with it than fight it.
I like to plan seating assignments by creating an Excel spreadsheet like the one below. The spreadsheet makes it easy to move names around and can be broken down to give you a better visual.


List all of your guests in the first column and head the other columns with your tables. Start by filling in your hosts and special guests. Then, highlight the guests with "special requirements" (like not sitting next to other certain guests) and place those first.

But how do you mix in the rest of your guests? The always helpful, RealSimple.com, has a great article that breaks down personality types like The Diva, The Introvert, The Gossip Fodder and The Charmer and how they mix at the dinner table. This is a great tool to help you get started. Add a column to your spreadsheet and assign personalities to as many guests as possible (don't forget to assign them to your special guests, even if their seats are determined - this will help you fill in their tables).

Assigned seating isn't just for formal dinners either. If you're holding a more relaxed event, Preston Bailey has a few ideas to keep dinner seating fun and fresh:

• Leave a chair open at each table for the host (and/or hostess) to visit with their guests (This works best for smaller events. If the event involves over 200 guests, 20 tables is a lot to visit.)
• Try having guests move to different tables for dessert and coffee to encourage mixing groups.
• I also prefer to assign tables not seats. I find this to be more organic (and less controlling).

Throughout those pull-your-hair-out moments, keep in mind that it can be uncomfortable to walk into a dinner and hunt for a seat if you don't know many of the guests. Although it may be a slightly painful experience for you, assigned seating will create a more enjoyable experience for your guests.