First thing I needed to know were the updated prices for the 2010 wedding season. The prices we were given in July were only good through March 2010, and then were to be updated for the rest of the year. We were guaranteed that the prices would not go up more than 10% from the previous year. It was kinda scary booking a place and not know how much it would really cost, but we felt comfortable that if the prices did go up to the max, we could still afford it.
I went to the website before I called to see if they had posted the update info, and they had! Luckily the prices only went up about 4-5%. Still wish I could have snagged last years rates, but I'll take what I can get... and we're getting a beautiful reception at a great cost compared to the other options in the area.
After I had that info, I called one of the events managers to ask my other 2 questions. I'm not sure who took my call, but he was so friendly that I think the sun may have shown a little brighter in my front room.
I first asked him how much a cake would be if we decided to have one made through Cog Hill. He said it would be $2.50 per person. He then went on to say that it would probably be more economical to go through an outside baker, or even have the bakery Cog Hill uses make the cake ourselves because the convenience of having Cog Hill order the cake makes the price go up. Imagine that... a business telling their customers to go through someone else to get a better deal!
I know last year Jimmy and I were seriously considering having pie instead of cake, and that's still an option for us, but there are some issues that go along with pie. Do we serve it warm? Cold? How easy is pie to cut and serve compaired to cake? The bartenders will likely be the ones cutting our dessert, and while I'm sure they've served their fair share of dessert, I don't want a messy heap of pie put in front of our guests. No matter how delicious that messy heap is.
Secondly I wanted to know how far in advance couples usually book the tasting. He told me that most people will do it only 2 weeks before the wedding, and then that meeting will also cover most of the other things you need to discuss with your manager. Killing many birds with one stone!
In regards to the tasting I also wanted to know if we could bring along other people and not be charged. His reply, "Of course!!" He said what they normally will do is each person will get his or her own soup, salad, and sorbet, and then they will bring out two of each entree with smaller plates for everyone to share. That sounded perfect because who wants to eat multiple full-sized entrees? Then everyone will get their own ice cream and cake if we decide to have our cake done through them.
That will be great news for my FMIL because she asks about once a month of we booked our tasting and can she come, too?
Before hanging up he reassured me that they are always willing to help their future brides, and that questions are a good thing! I hope whomever I talked to on the phone ends up being our manager because he sounded like a great person.
1 comment:
Looks like a beautiful venue choice!! = )
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