Toast: At the restaurant

In the restaurant

-Check that the flag is flying and that the staff are all present. If not, you, the bridesmaid, the best man or one of the marshals should step in to help.-Make
sure all guests are offered a glass of a welcome drink, with or without alcohol. Ensure there is a silver tray with an unopened bottle of champagne and two small glasses within easy reach so that you or the respective mother-in-law can serve the bride and groom as they step out of the car, but make sure someone keeps an eye on the champagne bottle whilst it is being opened (to avoid the cork flying out and hitting someone).
– Suggest that the best man or the bride’s father propose a four-fold toast to the bride and groom as soon as they have been handed SMALL filled glasses.
-Hand out copies of the seating plan and emergency exit signs; check that the large seating plan sign is clearly visible.
-Check that each speaker or telegram reader is aware of when they are due to speak
.-Speak to the photographer about whether a bridal photo and/or couple’s photo is to be taken at a scenic spot
.-Ring the gong when it is time for the sit-down meal.
-Make sure everyone finds their seats and signal to the person paying (the bride’s father, father-in-law or the bride and groom) that everyone is standing by their chairs.-Signal
to the cellar master when it is time to serve the wine with the starter.

Tip:

If you’ve checked beforehand how many toasts are planned, you’ll also know that 3–4 cl per sip × the number of toasts + the welcome drink = the average level of alcohol consumption for the bride and groom and their guests; add an average of 2 glasses of water per guest, and you’ll know whether you need to schedule an extra bathroom break before dessert. Keep an eye on the elderly and the children; their bladders are usually the most unreliable (if you’re scheduling extra toilet breaks, be sure to inform the kitchen in advance; organise a sing-along in the meantime to avoid unnecessary worry).

If you’ve got everything under control at this stage, most people will feel confident in their various roles, the restaurant staff will relax, and the wine service will reach a higher standard.

Toastmaster’s Guide, home page

Next: Table programme

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