Choose a workable layout

Confirm guest numbers, seating, dining and movement between areas. Discuss decorations, photography and service so equipment does not block the space guests need.

Coordinate suppliers

Agree delivery times, setup responsibilities and removal of materials. If external suppliers are involved, ask the operator what approvals or conditions apply.

Keep the schedule realistic

Allow time for photographs and personal moments without making every transition exact to the minute. A simpler programme is easier to deliver gracefully aboard.

Routes, service availability and conditions are confirmed for each individual booking.

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