| Name | Side | Dietary | +1s | RSVP |
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How to Manage Your Wedding Guest List
The guest list is one of the first decisions you'll make — and it has a cascading effect on almost everything else. Your venue choice depends on it. Your catering budget is multiplied by it. Your seating plan is built from it. Get the numbers right early, and the rest of the planning becomes significantly easier.
The most important rule: finalise a maximum number before you start inviting. Once you've sent save the dates, removing people is extraordinarily difficult. Work out your budget-per-head first (typically £150–£250 for a full wedding day), multiply by your total budget allocation for catering, and let that number set your ceiling.
Track dietary requirements from the start, not as an afterthought. UK caterers require confirmed dietary numbers typically 4 weeks before the event. Waiting until the final RSVP chaser often results in rushed, poorly handled requirements — particularly for halal, kosher, and severe allergy guests who deserve proper attention.
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