Quick question-is it bad to call your hall on a friday?

I want to set up a tasting, for sometime in August, but if I call now are they just going to be busy with weddings going on tonight?

I had that problem with the florist.
It is just that Fridays are usally the easiest time for me to call.

Thanks!

UPDATE- I called, my banquet manager was pefectly polite & very helpful.

Thanks for all your opinions.

sales people usually do not set up for weddings. call them. set up tastings early. We had to do ours 4 times. The first 2 were bad and then we found what we wanted and the chef quit 2 weeks before the wedding (and took the menus with him with the recipes)
Stay on top of it. Starting early is good but stay with it until the end

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Posted by samsbride

sales people usually do not set up for weddings. call them. set up tastings early. We had to do ours 4 times. The first 2 were bad and then we found what we wanted and the chef quit 2 weeks before the wedding (and took the menus with him with the recipes)
Stay on top of it. Starting early is good but stay with it until the end

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where di you have your reception???

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Posted by samsbride

sales people usually do not set up for weddings. call them. set up tastings early. We had to do ours 4 times. The first 2 were bad and then we found what we wanted and the chef quit 2 weeks before the wedding (and took the menus with him with the recipes)
Stay on top of it. Starting early is good but stay with it until the end

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The banquet manager I have been workign withis who I speak with about the tasting. She is the oone we givce the seatign charts & favors , placardsetc too. WOuldn't she be involved in settignup that part, or do they jsut pas it on?
Oh well, either way, I 'm going to call now.

Normally CH's have a separate staff for phones, sales, etc.... your call should not be treated any differently than if you called on a Monday morning.

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Posted by tourist

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Posted by samsbride

sales people usually do not set up for weddings. call them. set up tastings early. We had to do ours 4 times. The first 2 were bad and then we found what we wanted and the chef quit 2 weeks before the wedding (and took the menus with him with the recipes)
Stay on top of it. Starting early is good but stay with it until the end

---

The banquet manager I have been workign withis who I speak with about the tasting. She is the oone we givce the seatign charts & favors , placardsetc too. WOuldn't she be involved in settignup that part, or do they jsut pas it on?
Oh well, either way, I 'm going to call now.

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Hey Heather. Nope, the BMs deal with you up until the day of the wedding. That day it's all on the maitre d' and his staff. Who is your maitre' d - do you know? I think we're going to request Steve, I've heard the most unbelievable things about him! Good luck, let me know what happens.

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Posted by eogara



Hey Heather. Nope, the BMs deal with you up until the day of the wedding. That day it's all on the maitre d' and his staff. Who is your maitre' d - do you know? I think we're going to request Steve, I've heard the most unbelievable things about him! Good luck, let me know what happens.

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---Update in first post---

Eogara-
I have no ideas about maitre'd's. I thought you just go with whomever was working that day.

I added some info about my call to the Milleridge page.