Ever been stuck in a long bar line at a wedding and thought, “There has to be a better way”? You’re not alone. In this episode of Weddings Unscripted, Alex and Alison continue their candid conversation with Mary Margaret of Ridgewells Catering, diving deep into what it really takes to create a seamless, guest-centered dining and bar experience.

From perfecting staffing ratios to preventing those all-too-common alcohol mishaps, this episode pulls back the curtain on the art, logistics, and heart of catering. Whether you’re a planner, couple, or fellow vendor, get ready for practical insights and heartfelt truths about collaboration, hospitality, and creativity in the wedding world.

In this episode, you’ll hear:

[00:01:00 ] – Why long bar lines are the number-one guest complaint (and how to fix it)

[00:02:00 ] – The golden rule: one bartender per 50 guests

[00:05:00 ] – The psychology behind closing the bar—and why it’s not as scary as it sounds

[00:09:00 ] – Tales from the bar: guest behavior and enforcing liquor laws

[00:17:00 ] – Creating unforgettable culinary experiences

[00:21:00 ] – Why collaboration sparks creativity between planners and caterers

[00:27:00 ] – Building trust through transparency: behind Ridgewells’ proposal process

[00:37:00 ] – Fostering better vendor relationships in a competitive market

Key Takeaways:

• Hospitality is a mindset. Every element—from how guests get their drinks to how quickly they’re seated—shapes how they feel cared for.
• Smart staffing makes or breaks the experience. Remember Mary’s rule: one bartender per 50 guests to avoid bar lines.
• Respect the liquor laws. Self-service may sound fun until it puts your event at risk—understanding regulations protects everyone.

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