January always makes me reflective. After the rush of December – the late nights, the clinking glasses, the laughter echoing across packed rooms – there’s a moment to pause and think about why we do what we do in hospitality.
For me, it’s always been about people. The feeling in a room when everyone’s relaxed, when they’re present, when they’re enjoying themselves without having to think about what’s happening behind the scenes. I love being part of creating that feeling – quietly, calmly, with a smile – and knowing that what we’re doing allows everyone else to have the best possible day.
I didn’t fall into hospitality by accident. I love the pace, the energy, the teamwork. I love that no two days are the same, and that even the longest days come with a real sense of achievement. Working as an event manager means being organised, adaptable and cheerful under pressure – and genuinely wanting to go above and beyond, even when no one’s watching.
I love being right at the heart of it all – greeting guests, solving problems before they appear, and helping create moments people will remember forever. When the room feels happy and relaxed, and everyone’s exactly where they need to be, that’s when I know I’m doing what I love.
There’s a lot that goes into making an event feel effortless, here’s what a typical wedding day looks like through my eyes:
9:30am – Wake-up call
The day begins with a slow morning and a big breakfast, usually eggs on toast, fuel for the day ahead.
11:00am – Hitting the road
After getting ready and grabbing a coffee for the journey, an oat latte from Costa (always), it’s time to leave the house and head to the venue.
11:28am – On site and straight to work
Upon arrival, the preparation begins. This can involve anything from putting bin bags in bins to unloading vans, setting up spaces, and counting plates to ensure we have exactly what we need.
12:45pm – Staff arrival and drinks reception set up
The team arrives and we begin laying out the drinks reception: prosecco flutes, soft-drink glasses, and Peroni stocked in the fridge ready to go.
1:15pm – Just married!
The couple ties the knot, and the drinks reception begins. Champagne is poured, beers are served, and trays of canapés start circulating.
1:50pm – Final touches to the tables
We add all finishing details to the dining tables: red and white wine for each table, salt and pepper sets, freshly filled water jugs, and individual portions of butter.
2:30pm – Extra preparation
We restock the bar with drinks and glassware, ensuring everything is ready for the evening service.
2:45pm – Guests called to dinner
Guests take their seats, and the drinks reception area is cleared away efficiently.
3:00pm – All set
Everyone is seated, and we pour the first glasses of wine and serve everyone a warm bread roll. The kitchen gives us the nod – the meal service is moments away.
3:20pm – Meal service begins
Service starts with a parsnip velouté, delivered by the whole team, beginning with the top table and working methodically around the room.
Once starters are cleared, mains follow: Suffolk chicken with dauphinoise potatoes. After clearing mains, dessert, an indulgent raspberry and white-chocolate cheesecake, arrives.
Everything runs smoothly, just as planned.
4:45pm – Prosecco for toasts
Once the final dessert plate is cleared, each team member takes a bottle of prosecco and ensures every guest has a full glass ready for the speeches.
5:00pm – Time to breathe
Speeches begin, and this is our brief moment to relax.
5:50pm – Tea and coffee station
We set up a dedicated area for hot drinks as guests stretch their legs.
6:15pm – The big room turnaround
It’s time to clear the dining tables of napkins, glassware, cutlery, condiments, everything. The space needs to be transformed and opened up for the evening party.
7:00pm – Bar opens
The team is ready to serve: cocktails, mocktails, gin and tonics, tequila – whatever guests fancy.
8:30pm – Evening buffet preparation
Meanwhile, we prepare the evening food. Chafing dishes are set up, spoons are placed with each sauce, and a delicious spread appears: barbecue skewers, burgers, hotdogs, salads, the full works.
10:00pm – Buffet cleared
The evening food is cleared away (with a well-deserved hotdog wrapped up for later), and bar service continues.
11:15pm – Last orders
The DJ calls final orders as the night winds down.
11:30pm – Final clean down
We close the bar, take out the rubbish, clear remaining glasses, sweep, mop, and wipe down surfaces. At this point, it’s a race to the finish line.
12:15am – Home time
The last items are loaded onto the van, and it’s time to head home for some much-needed sleep.
Hospitality isn’t for everyone. It takes energy, resilience and a genuine love for looking after people. But for those of us who thrive on it, there’s nothing better. Being part of someone’s biggest moments – quietly, professionally and with care – is a privilege I never take for granted.
And that’s why I love what I do.
Find out more about Portfolio Events Catering on 01604 215606, email team@portfolioevents.com or visit our website here.
Rose Norris
Event Manager, Portfolio Events Catering
