Rounding the numbers!

Do you already have RSVPs?

I would stay at 76. My biggest fear is running out of food, and the last thing you want is having 76 guests show up and only having paid for 70. You can't predict no-shows, so make sure you account for those who have solely RSVP'd yes.

I'd also consider your vendors that are working through your wedding - photographer, videographer, planner, etc. I'd make sure they're fed as well!

No. You always budget the total amount of people. No shows are a part of wedding planning and you have to accept that its a possibility. What do you do if everyone shows up and you're 200$ short?

that's a really terrible idea because it could quickly backfire.

When are final numbers due to your caterer? Usually, you set your RSVP date a week or two prior to this. Once your RSVP date passes you should contact anyone who hasn't responded and find out for sure whether or not they are coming. Once you have an accurate head count you would provide this to your caterer and only pay for those who are attending. Budget and plan for your full guest list to show. Do not try and short cut the food by ordering less, it will be embarrassing if you happen to run out because you guessed wrong.

All of those are RSVPS but some were verbal and I don't trust verbal RSVPs. I asked them to fill the card out and just hand it to me if that's the case. but Im still waiting. RSVPS are due on the 22nd of June

When you have all your RSVPs in, you give the number of Yes responses to your caterer. Be sure to include you and FS. It’s as simple as that.

if you have leftover food, caterers will usually pack it up and give it to you. Do you really want to risk not having enough food to try and save $200?

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I've had a few verbal's too. That's when I urge them to send me a physical RSVP and I'll usually say, "Can you please send me the formal RSVP card because I'm bound to forget! I just want to make sure I keep track of everything."

Since your RSVP date is June 22nd, you have enough time to straighten out the stragglers.

I would stay at 76 or even 80... Reason being as you may account for some not showing there may be some extras that you didn't think of that may show up. Also, it gives you a cushion for food. The saying is better too much than not enough. You usually give your final number to your caterer the week of so you should have your RSVPs back and then you can make a better decision. At the end of the day $200 isn't that much of a big deal when it is all boiled down.

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Wait until your deadline has passed, then reach out via phone with anyone who has not mailed one in to follow up. If they say yes you need to accept that as a firm answer. Anyone who says yes after that point is a confirmed RSVP, and a plate you must budget for.

No shows are a part of throwing a wedding as sometimes things happen out of peoples control. However thats the point - those are usually emergencies or something happened the guest did not expect. So you cannot guarantee they will or will not happen. It's a bad idea to round down and wind up short when everyone who RSVPs yes shows up.

Budget for the amount of guests you invite, pay for the full number of guests who RSVP yes - otherwise you may find yourself short on food and chairs which would be embarrassing to say the least.

Don't count on no shows. Everyone who RSVPed yes to my daughter's wedding came, save one who was called into work at the last moment and his mother-in-law came instead (but that's another story). He came when his shift was done for a few drinks and dancing.

I would definitely not round down. I wouldn't want to take that risk and then have everyone show up.

Has all 76 RSVP'd yes? If so then I would not round down, I would just pay for the 76 people to ensure that everybody has enough to eat. You don't want to run out of food!

I would fear everyone showing up, or people bringing plus ones that weren't invited. We plan on telling our caterer and baker the amount of people that RSVPed + 5-10 people depending.

Never, never, never round down when it comes to food, finances, or people attending something.

If you need to round, round 75 or 80 - food and drinks are the main things you cannot "tweak" or fall short.

Make sure you are accounting for vendor's meals, and counting the two of you as well.

Unpopular opinion here but most caterers I’ve worked with say they cook 5% extra food. That would give you a buffer of 3 guests. If you feel no shows are highly likely just pay for 70 people. Make sure you still have the last $200 just in case but with a buffet you should be fine. If it were a plated meal that would be a different issue. Buffet should have enough food for people to eat once and some people to even go back for seconds.