A Cocktail Party Design Review

Cocktail party is a party where cocktails are served. Women may choose to wear what has become known as a cocktail dress. As an event planner, cocktail parties are my favorite get-together to host. There was a theme of this party, but this does not mean all guests have to show up dressed like pirates or their favorite movie stars – it was a discreet theme, which is a flavor that was present throughout the entire evening. A various kind of food, drinks were served except cocktail, and the decorations of the venue created an elegant ambience. Though a classic black and white scheme sounds very ordinary, the sharp contrast between the two colors can lend a very sophisticated touch to the cocktail party décor.

Beyond the whole venue, there is a big and adorable marquee, which feels less luxurious but the layout works well for a cocktail event. Marquee is the British term for a large tent set up for an outdoor party, reception, or exhibition. What I am showing here are tents designed for the haut society horse races in Australia. The marquee of the cocktail party is really similar to this one.

 

I enjoy how they display the food. A various kinds of fresh and delicious food were served on a long table, and there was a small label with name of the food on each dish. Moreover, the flower on the food serving table was really suitable for the ambience, which make guests comfortable and happy.

 

Not only the display of the food was adorable, but also that of mess kits were attractive. Those small decorations surrounding the table definitely grabbed everyone’s attention as well! In terms of the kind of food that the party serving, more than 3 hot and 3 cold hors d’oeuvres were included, and salty and sweet combinations were kept, too. The hors d’oeuvres is a traditional cocktail party fare, which is small, savory finger foods that can be eaten in one or two bites.

 

As a formal and enthralling party, the clothes of staffs were uniformed and were selected carefully. The color and style of the uniform were striking and festive, which made guests feel warm and exciting. The indicator board of Park was simple but with careful design, which had a remarkable red balloon beyond it. Those small details are a part of a successful event as well.

Bar is the spirit of a cocktail party. The bar within the venue was not a full bat, but was a themed bar with several bottles of the chosen spirits and mixers, and with drinks premixed in pitchers placed on the bar along with ice and garnishes. Guests had a lot of choice of cocktail in that party, such as Martini, Screwdriver, Cosmopolitan, Gin and Tonic, and Margarita.

The lighting there were fantasy as well.

l Cocktail parties are incomplete without lava lamps. There were a plenty of lava lamps in the venue with different colors and shapes.

l Candles were lighted at strategic location within the venue, such as trees and in front of menu, to give a mystic look to the place.

l Lights were dimmed and colorful spot lights irradiated on the marquee of the venue.

 

The successful design ideas of the cocktail party can not be denied. However, there are some poor design problems which could be improved.

 

Music – Everyone has their own individual tastes, so it is hard to please all. I believe a good mix of classic cool music would be good background sound, but no go unnoticed completely.

 

Drinks – The drinks served in the party were too common. Unique drinks were needed, for instance, Chocolate Dessert Cocktail. They are hot and unique, and perfect treat for after dinner and a great opening act for your dessert. Dessert cocktails are fancy, hip, and an all-around delicious drink for any event.

 

Printed material – To ensure your event to be a smoothly run, professional operation is very critical. However, it also needs to be special and unique. Graphic designs, such as menu and invitative letter, are proposed to design before holding the party.

 

Food quantity – The cocktail party was not thrown outside of typical meal hours, so only six types of hors d’oeuvres were not be sufficient. Guests became hungry and there should be enough food to constitute a meal. It is a good choice that prepare eight to ten types of hors d’oeuvres and plan on each guest eating two to three of each. Also, younger men tend to eat more than women and seniors.

 

Table – Tables within the venue were too empty and clean. Well decorated tables can make the venue look elegant. Therefore, cover the tables with tablecloth that is suitable for the chosen theme. Add an attractive centerpiece on each table, to give the finishing touch. Arrange the cups, plates, napkins and cutlery neatly, on the table.

原文链接:Event design