How to Plan a Party at a Restaurant

Having a party at a restaurant is a fantastic option if you want to leave the cleanup and responsibility to someone else. Here's how.

Difficulty: Moderate

Instructions

Things You'll Need:

• Restaurant Dining Guides
• Party Decorations

1. Choose a few restaurants you really like. Base your choices on personal experience, friends' recommendations and restaurant guidebooks like the Zagat series.

2. Speak to the managers of these establishments about renting a room - or the whole place, depending on the size of your party.

3. Have a conversation with the manager regarding the menu, the drinks, the bouncer and who's to pay for the services.

4. Create and sign a contract for the services, and be prepared to pay a deposit.

5. Send out invitations - via mail or e-mail - to the elite list of potential attendees.

6. Arrive early the day of the party and decorate if allowed and/or desired.

7. Treat the employees of the restaurant with the utmost respect and courtesy.

8. Mingle with your friends, enjoy good food and beverages and have a terrific time.

9. Pay the manager the remaining balance, and tip like you just won the lottery.

Tips & Warnings

• You may want to offer a no-host bar to defray some costs, or consider serving only beer and wine. Some restaurants will allow you to bring in your own wine, but they'll probably charge a corkage fee per bottle.
• Be clear on any time limit imposed by the restaurant. Speak to the manager and work out an agreement.
• Find out if you'll be charged an extra fee for cleanup. If so, you may want to consider doing it yourself.
• Be mindful of your spending limits before agreeing to have an open bar.

on 11/22/2005 Wow, whoever said to double tip must be a waiter. Make sure ask the restaurant, most legtimate place give the tips to the waitpersons. If they don't they are liable to Federal penalties, I have a friend who prosecutes these cases.

on 11/22/2005 Please be advised that, in the New York metro area, most places charge a 18% gratuity to offset the cost per head. This does not go to the staff that works the party. Those members should be taken care of by the host of the party individually.