The cost per plate is negotiated with the restaurant ahead of time. We collect all of the money at time of RSVP which includes our margin. We then pay the restaurant and keep our fee.
As a customer I'd probably want to run a tab at the restaurant for whatever I drink (assuming they're alcohol-friendly) but as an organizer I'd probably want an upfront corkage fee I could take a reliable cut of.
Most meals include at least one alcoholic drink as well as soft drinks. Anything not included can be purchased a la carte and paid directly to the restaurant. A couple of dinners have been BYOB if the venue doesn't have a license and there's no fees for that.
The cost per plate is negotiated with the restaurant ahead of time. We collect all of the money at time of RSVP which includes our margin. We then pay the restaurant and keep our fee.
How do you deal with drinks?
As a customer I'd probably want to run a tab at the restaurant for whatever I drink (assuming they're alcohol-friendly) but as an organizer I'd probably want an upfront corkage fee I could take a reliable cut of.
Most meals include at least one alcoholic drink as well as soft drinks. Anything not included can be purchased a la carte and paid directly to the restaurant. A couple of dinners have been BYOB if the venue doesn't have a license and there's no fees for that.