Tips for Working with Emcee's

Interesting things always come out of a debrief meeting. Last week I had a debrief meeting with a client about the fundraising event I planned for them in May. As we discussed each element of the event, the planning process and then the actual event some interesting points came up in regards to the auction and Emcee.

In any event that there is an Emcee, there is always an element of risk. Are they going to follow the script? Have they even really read the script? Will they adlib and go for the joke that the audience doesn't get or even worse offend the guests?

Those risks being said, it made me think of some pointers that are a must when utilizing an Emcee for any event!

• Make sure the Emcee receives the a DRAFT version of the script at least two weeks in advance, this allows them to become familiar with the flow and the direction that the event is going (formal vs. informal)
• One week out, send them the almost final script and schedule a read through with a Q&A portion - this Q&A is imperative because it allows you and them to ask questions that neither of you may have asked nor thought of on event night. For instance, live auction package #1 - is there enough information for you? If a bidder asked you a specific question about the hotel, could you answer it?
• On event night, get the Emcee to arrive a minimum of 30 minutes before the event starts. This is a great time to walk through the space, talk through any last minute concerns and test the microphone and volume of their voice in the space
• Most importantly, make sure they know who is coming! They need to know the demographic of the guests attending and why they are coming to this event and the goals for the evening.

What are some of your experiences when working with Emcee's?

The Five 'S' Steps in Wine Tasting - Part 2 of 2

Alright......as promised below are the last two steps in wine tasting.

Step #4 Sip

As you take your first sip of the wine, try to draw air through the wine or incorporate air into the wine. This act will oxygenate and enhance the wine flavour. The first sensation when doing this is actually a more direct smell of the wine through the olfactory receptors in your nasal cavities (retro-olfaction).

On the second sip you will try to taste the wine. Allow the wine to flow over your tongue from front to back and from side to side. The tip of the tongue detects sweetness, the inner sides of the tongue detect sourness and/or acidity, the outer sides of the tongue detect saltiness and the back of the tongue detects bitterness and/or alcohol.

Wine has three components: acidity, alcohol and richness/smoothness (molleux). Red wine also has astringency due to the tannins in red wine. Each of these tastes can be scored on a scale of 1 to 5. The goal is to create a wine in balance, where no one taste outshines the others.

Step #5 Savour

The final step in the tasting process is to savour. After you have swallowed, try to see how long the wine aroma (not taste) stays in your mouth. The persistence of a good quality wine can last many seconds after you swallow.

Now, go over your notes about the wine and decide if you liked the wine. There is no right answer for this question - except your own preferences!

So what wines will you be drinking this summer?

The Five 'S' Steps in Wine Tasting - Part 1 of 2

Wine tasting can be broken down into five steps. The five ‘S Steps’ in wine tasting are: see, swirl, sniff, sip, savour. Below are steps 1-3, check back next week for the last two!

Step #1 See

Hold the wine glass up so you can see through the wine, and then hold it against a light background. Note the color as well as the intensity of the color. Young wines are the color of the grape they were created from. Wine tends to darken with age. The intensity of the wine color is generally determined from the area the grapes were grown. Grapes grown in hotter climates tend to be more intense in color.

Wine is usually transparent but occasionally a wine maker chooses not to filter the wine. Filtered wines that are murky or cloudy may be sick and not fit to drink.

Step # 2 Swirl

We swirl wine to bring air into the wine and intensify the bouquet (smell) of the wine. The wine that clings to the sides of the glass has more surface area to evaporate and creates more aromas. White wine, usually served in a smaller glass, needs to be swirled gently while holding the stem (we do not want the warmth of our hand on the bowl to affect the wine). Red wine, usually served in a larger bowled glass, may be swirled gently while holding the bowl of the glass.

Step #3 Sniff

The bouquet of the wine helps to determine the character of the wine. The first sniff should happen just after the wine is poured into the glass (before the swirl). This ‘first nose’ senses the most volatile aroma – the aroma that escapes easily from the wine. The second sniff occurs after the swirl and receives a more complex variety of aromas. Generally, higher quality wines have a more complex aroma.

White wines usually have a fruity or floral aroma while red wines can have spicy, leathery, earthy or berry-like aromas. Smells that indicate the wine is off include corkiness, mustiness or a ‘too sweet’ scent.

Using postage stamps that match your wedding theme!

As a kid I used to collect coins, but now I'm interested in stamps.  In particular for my wedding.  When at a Canada Post Outlet this weekend I was looking for the perfect stamp to go with our wedding invitations.  If you go to Staples, or most generic outlets the rolls of stamps are Easter Rabbits....and let me tell you, that doesn't match our theme.
I was so very excited to find stamps celebrating International Year of the Forest!   We are getting married in Stanley Park, so very fitting.  Go Canada Post!

Moral of the story...ask the postal outlet for what sort of stamps they have in stock or are coming into stock.  You could be pleasantly surprised by the selection.
Happy Wedding Planning!

~Deborah

Seasonal Events

When deciding to become a part of the event industry, it is important to not only think about what company you want to join (if any), but also what types of events you want to work on. It’s easy to get caught up in the hustle and bustle of our favourite seasons, from summer weddings to Christmas parties, as each season has it’s own collection of events that could keep you occupied with planning year round. Let’s take a look at some pros and cons of Seasonal Events

Pros

Extra Time
By focusing your efforts on a particular time of year, the remainder of your time can be relatively stress free. This gives you a chance to better manage not only your work, but also your personal life.

Expertise
Because you have chosen to focus on a specific type of events, you stand to become an expert. Just as wedding planners gain notoriety for high profile weddings, you can do the same with your specialized events.

Bargains
Seasonal events have a strong dependence on seasonal items such as produce and flowers. This can translate into big savings for clients and easy access for your suppliers – a win-win for everyone.

Cons

Compact Pressure
All of your events will occur in a small window of time. This will ramp up your stress levels which can lead to mistakes being made and details being overlooked. The more you have going on at the same time, the harder it becomes to keep everything in balance.

The Economy
Possibly the biggest risk you face when concentrating on a narrow market such as seasonal events is the economy. The market can determine the types of events clients are looking for which in turn dictates your success (or failure).

While you can still find success through focusing on Seasonal Events, it is important to make sure you have a back-up in place to deal with any roadblocks life throws your way. After all, planners are known for being prepared for any situation.

~Angela