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Have you remembered everything?

Here is a list of those things that sometimes slip your mind:

Gifts: For the bridesmaids, best man, bouquets for the mums, and of course for each other.

Bombonieres: Traditionally handed out to the ladies by the bridesmaids, alternatively place just a few on each table in your chosen colours. These can be made in advance or purchased from a bridal store.

Guest book & pen: Don't chance that guests will remember to sign your book, nominate someone to ensure that each table receives the book and signs, preferably soon after seating before too much wine is flowing!

Table cameras: Place one disposable camera on each table with a note instructing guests to take pictures throughout the event and place them in a predetermined box, you'll be nicely surprised at some of the results and will generally be sure of getting a picture of everyone!

Email: Leave some small cards containing your email or social networking address next to the table cameras, asking guests to send you/post any photographs they take with their own cameras.

Post-it Notes: For those presents that lose their labels!

Card Box: It's a good idea to have a (decorated) sealed box for guests to put their wedding cards into, this not only keeps them safely in one place but ensures any gift tokens do not get mislaid.

Brides Knife: For the cake cutting ceremony.

Money envelopes: For the best man for all the things that need to be paid on the day, and spare money 'just in case'.

Itinerary list: For the best man, chief bridesmaid and anyone else involved in the day plan.

Contact list: For the best man and chief bridesmaid, of all services being used on the day e.g. hairdresser, florist, cake maker, car hire etc. should they need to contact them.

Wedding Insurance: If the worst happens nothing can replace the day, but it can be recreated if necessary. For the amount that insurance costs compared the cost of recovery/replacement/recreation it is well worth the money.

Water: It is a good idea (and a nice touch) to have bottled water available at the church, especially if it is a hot day and/or guests have had a long journey.

First aid kit: For all the little emergencies (including plasters for blistered feet!).

Emergency repair kit: needle & cotton, safety pins, clips, sellotape, tissues, nail fix glue etc. a small bag with these items could be very useful for small mishaps.

Umbrella: Check that the wedding car carries an umbrella (for sun or rain).

Thank you cards: It is a good idea to write the bulk of your thank you cards prior to the wedding as after you come back from honeymoon you will find little time, and it is a big faux pas to not thank your guests for their attendance and gifts. You can generalise by thanking them for their 'generous gift' or if you want to make it more personal just leave a space after the wording so you can add 'of (and the gift)' once you know what it is. These should be sent out as soon as possible after your honeymoon.

Snacks: Ask your caterers if they can make up some sandwiches or snacks for guests with a long journey home, especially anyone who may need a regulated intake of food (e.g. diabetics or young children).

Nursery: If your budget permits it is a good idea to set a room/area aside at your venue and hire in some childminders/nannies/entertainers for children and provide some colouring books and toys (ask friends/relatives to lend some) or even a bouncy castle. This can be erected inside or outside and is relatively cheap (the hire company will erect and dismantle it for you).

Pew cards: It is a good idea to place name cards or reserved cards on the first few rows of pews in the church to save any embarrasment should guests sit where mother of the bride should be!

Order of Service: Your church should be able to provide you with a copy that you can embellish or personalise yourself.

Coach: Again, if your budget permits it would be good to provide a coach if you have many guests travelling from the same area, it is also useful for ferrying guests from the church to the reception.

Menu cards/table cards: Many couples have themes for their weddings and choose table names rather than numbers. If you choose (for example) historic buildings you can include a picture and a little about the history on the cards, this can be a conversation piece or ice breaker for your guests.

Smoking: With the enforcement of the new laws it is a good idea to check out which areas can be used for smoking at both the church and reception venues. It would be good to put up notices and provide ashtrays if possible.

Tips for self catering:

The following is a useful guide if you are self catering and have no real idea of calculating quantities for your guests. It should be used as a rough guide only and is not definitive.

Champagne: 125ml is the standard serving of Champagne whatever the size of glass (approx two thirds of a standard tulip glass). There are 750ml in a Champagne bottle ergo 6 glasses per bottle. You can generally squeeze 7 if you reduce the portion slightly and if using for bucks fizz then calculate 15 glasses per bottle.

Wine: 125ml is the standard serving of wine (red or white). Bottles are generally 700ml (70cl) so calculate 5 or 6 glasses per bottle.

Spirits: Approx 24 servings per 70cl bottle.

Beer: Calculate 1 pint per person (or 2 pints per male).

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Canapes: Calculate 1.5 per person.

Sandwiches: Calculate 1.5 rounds per person.

Sausage rolls, cocktail sausages, cheese cubes, onions: 2 or 3 per person.

Party eggs, mini pork pies, chicken nuggets/drumsticks, meat slices 1 per person.

Quiche slice, gougons, vol-au-vents, salmon portions and most other items 1 per 3 people.

As a rule of thumb you would not provide one of each item per person as people have different requirements, you would provide each item for 1/3 of your guests (i.e. for 120 guests you would provide 40 slices of quiche, 40 vol-au-vents, 250 sausage rolls, 120 slices of meat etc.).

Always ensure you have plenty of bread available and some cheese, pickles and cold meats in reserve for late arrivals (or if you run low). These do not have to be trayed up in advance and can be frozen if unused.

If you are serving fish ensure you have plenty of ice available. Use a gastronome if possible and fill the bottom with a double layer of ice. Place the fish on a platter, decorate with dill, lemon & cucumber, place on top of the ice and cover with the gastronome lid. This should keep well for up to 2 hours at room temperature.

Gateaux should always (where possible) be cut whilst frozen using a heated (in hot water), smooth bladed knife. Slices should be 3-4cm wide.

Always have vegetarian, diabetic, and gluten free options available, someone will inevitably have forgotten to tell you!

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