Hi all, I'm just beginning to plan my wedding. Started looking at venues - chijmes, meritus mandarin, legends, hilton, pan pacific. Met a few banquet salespersons and i feel that what piggy_mousey said is quite common.
The salespersons from 2 of the hotels told me that i will have to visit their supplier's showroom/shop if i want more choices. they can't stock so many things and the suppliers keep having new products. Somemore, they don't know the inventory count at the suppliers' so that do not want to present the cards and favours on behalf of the suppliers. in case, i choose them and the suppliers phased out the products already.
and since my wedding is still about a year later, none of the hotels will commit to a particular theme, card, favour, guest book, just in case they change in the next few months. i think these are some uncertainties that we have to face.
as for the service, from experience, some places put everything in the lazy susan, distribute the food and leave the balance on the table. personally, i think it makes the waiter's job very easy but appears more "low class". some other places that portion the food by the side will just bring out enough for the number of guests at the table. the second style is perceived as more "5 stars" or more "pro" but i think it's important for the couple to instruct the venue on your preferred style of service.
so, i intend to choose the venue that i like and all these nitty gritty things can be solved easily if we, ourselves, are careful and detailed enough.
and yeah, i read about the hair in the shark's fins. it is a little disgusting but i think the couple also made a mountain out of a molehill.