WEDDING FUN FACTS AND FIGURES

by www.Appetizerstogo.com

·     2.5 million people get married every year

·     The most popular months for weddings are June, August, September and October

·     The average age of a first-time bride is 26; the groom is 28

·     More than 115,000 weddings are officiated in Las Vegas every year

·     More than 20,000 weddings are performed in Hawaii each year

·     The average wedding has 186 guests

·     The average cost of a wedding is around $26,800 (not including rings, honeymoon or wedding planner)

·     The average cost in the for a wedding reception is $13,692.00 - for the average wedding with 186 guests, that's $73.61 per person!

·     The average cost of an all-appetizer cocktail reception is $4.55 per person for hors d'oeuvres

·     The average person eats seven (7) appetizers per cocktail reception

·     A cocktail reception should last 45-60 minutes

·     Canapés are tidbits served on a "bread" foundation, such as toast, crackers, puff or flaky pastry

·     An hors d'oeuvre should be eaten in 1-2 bites

·     A bottle of wine serves six (6) glasses - plan on 3-4 drinks per person, per hour

·     A champagne cork exits the bottle at 38-40 mph!

·     American's love hot dogs and eat more than 16 billion per year - yes, they are okay to serve at an upscale party, just dress them up, such as Franks in a Blanket

·     According to the USDA, Americans waste almost 25 percent of all of the food produced in the each year - plan your wedding reception carefully to minimize waste and donate extra party food to a local food bank

·     Plan a theme wedding reception - the most popular forms of entertaining are:

·     Barbecues or cookout parties - 42%

·     Dinner parties - 26.9%

·     Cocktail parties - 9.6%

·     A Fête is a cocktail party in honor of someone

·     A Soirée is a very elegant "coat and tie" affair

·     The typical hors d'oeuvre has only 30-75 calories each

·     According to James Beard who is recognized as the father of American gastronomy and who penned the first major cookbook devoted to hors d'oeuvres in 1940, hors d'oeuvre means "outside the work ... or meal."

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