RSVP cards are extremely important part of your stationary during the wedding planning stage. You need to make sure you are requesting correct information from the guests. So, I’ve put together some important tips for when you’re creating your RSVP card.
The favor of a reply is requested on or before
the 19th of June 2010:
Always set a deadline for the guest. Make sure to give a RSVP date about 4 to 6 weeks prior to the event. You want to give yourself enough time to contact those guests who have not responded. You will need to give your venue the final guest count 1 week prior to the event or sooner. Also include a line M____ where your guests will fill in their names.
_____ # of Guests Invited
Always include the number of guest invited. You will fill this in prior to sending the RSVP card out. You don’t want to make the mistake of allowing the guest to determine the number people who will be attending.
_____ # of Guests Attending
Your guests will indicate how many people will be attending out of the number invited.
Please list full names of guests attending the Reception _______________________
Be sure to provide space for your guests to write the names of who will be attending the reception. This will help when you are creating the placement cards and table assignments. This will also help you understand which individuals are attending the event. You may have invited 2 guests thinking adults will attend, but maybe a child will be attending in place of an adult.
_____ # of Vegetarian of Meals
_____ # of Non-Vegetarian of Meals
If you are having a sit down dinner, always include the meal options. This will help the venue determine the number of meals they will need to create well in advance, so there will be no issues on the day of the event.
Since it's not always easy to read handwriting, number all you reply cards on the back. This will help keep things on the right track.
Keep these few tips in mind when creating your RSVP card. The last thing you need a debacle regarding the number of guests attending or the menu.