Planning a Rehearsal Dinner in a Private Room

Book the room, then the menu

Private rooms go first on summer weekends, so lock the date before anyone argues about the entrée. Everything else is easier to change than a Saturday in August.

1. Confirm the headcount window. Give a range early, a firm number a week out.
2. Pick a prix-fixe, not an open menu. Three choices per course keeps the kitchen fast and the table together.
3. Flag every allergy in writing. The chef plans around them instead of improvising mid-service.
4. Decide on the bar shape up front. Open, limited, or on consumption — it is the single biggest line on the bill.
5. Say when toasts happen. Between courses, never during them.

A food & beverage minimum is not a rental fee — it is the amount you agree to spend on food and drink to hold the room. Spend it on the meal, and the room costs nothing extra.

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