3752 Las Vegas Boulevard South, Nevada 89158 702.590.3016

WEDDINGS BY WALDORF ASTORIA LAS VEGAS

U N F ORG E T T A B L E W E D D I N G S

IN AN U N F ORG E T T A B L E C I T Y

The luxury, non-gaming Waldorf Astoria Las Vegas

offers legendary service set against the back drop of the

glittering Las Vegas skyline. Whether seeking an

intimate gathering or an over-the-top wedding celebration,

the hotel offers elegant packages, vow renewals

and special events that are tailored to each couple.

Our outstanding selection of venues,

unparalleled service and attention to detail will ensure

your wedding day is truly unforgettable.

CEREMONY AND RECEPTION VENUES

WALDORF BALLROOM A, B OR C

Featuring floor-to-ceiling windows and an intimate outdoor patio, the

Waldorf Ballroom is a breathtaking venue. Divisible into three sections, and suitable

for all types of events, and can accommodate up to 400 guests.

WALDORF BALLROOM FOYER

Adjacent to the ballroom lies a grand pre-function foyer

perfect for ceremonies and Cocktail Receptions.

ATRIUM 1

This function space can accommodate up to 48 guests and is perfect for small

parties and functions. Floor-to-ceiling windows offer sweeping

vistas of ARIA Campus and a retracting wall allows for a private function.

POOL DECK

Situated on the 8th floor, our sophisticated pool deck provides a unique

outdoor events venue. Surrounded by the spectacular

architecture of ARIA Campus, the pool deck features private cabanas which

are ideal for varied ceremony and reception spaces.

ATRIUM 2 & 3

These two function spaces can be reserved individually or

combined for up to 56 guests for intimate events.

WEDDING OFFERINGS

CEREMONY – Private Ceremony Site – Custom Ivory Leather Chairs for Ceremony & Reception – Ceremony Table for Candle Lighting or Sand Ceremony – 30-Minute Rehearsal (availability will be based on event schedule)

RECEPTION – 72 inch Dining Tables with seating for 8–12 Guests each, Gift Table, Place Card Table, Cocktail

Tables, Cake Table, Banquet Chairs, Silver Charger Plates and Votive Candles – Choice of Ivory, Ivory Swirl or Chocolate Pebble Floor-Length Linen – Dance Floor and Riser for DJ and or Band – Custom-Made Waldorf Astoria Las Vegas China, Glassware, Silverware, White Napkins – Dedicated Banquets Manager

FOOD AND BEVERAGE – To fulfil your minimum please select desired items from the menus listed in the following pages – Please allow us to work with you to design the ideal menu. – We request that you advise us on any dietary requirements or allergies so we can

accommodate your individual needs. – There is a 18% gratuity and it will be fully distributed to employees assigned to the event. There

is a 5% administrative charge that is not a gratuity and is the property of Hotel to cover discretionary and administrative costs of the Event. Please see further definition in your Sales Agreement, if applicable. The current sales tax is 8.375%

– The final guaranteed number of guests is due by 12 noon, three business days prior to the event.

– Food and beverage is subject to change without notice. Pricing can be guaranteed up to three months, if requested and confirmed in writing.

TRAY PASSED HORS D’OEUVRES

Prices below are per piece Minimum requirement of 25 pieces per selection

CHILLED – Tuna Poke, Sesame Oil, Crisp Wonton $10.50 – Hamachi, Yuzu, Tangerine Oil, Avocado $9.50 – Smoked Salmon & Goat Cheese on Toasted Brioche $8.50 – Lobster Medallion, Green Apple, Rice Paper $10.50 – Steak Tartar on Baguette with Capers & Honey Mustard $10.50 – Roasted Beets, Goat Cheese, Candied Pecans $8.50 – Tomato Tart, Basil, Goat Cheese Mousse $8.50 – Tête de Moine, Asian Pear, Honey, Brioche Toast $9.50 – Curry Chicken, Crisp Pita, Grape & Chives $8.50 – Roast Beef with Horseradish Aïoli on Crisp Potato $10.50 – Lobster Panna Cotta with Crème Fraîche and Caviar $10.50 – Ratatouille Vegetable with Red Bell Pepper Coulis $10.50 – Ham & Brie on Toasted Whole Wheat Bread, Apricot Compote $9.50 – Tomato & Bocconcini Brochette with Pesto Cream Cheese $9.50 – Devilled Egg, Lavash, Chives $11.50 – Smoked Salmon Gougere with Cream Cheese $10.50 – Compressed Melon, Citrus Crème Fraîche & Lard $9.50 – Smoked Sturgeon Rillette with Puffed Rice Crisp, Lychee Pearls & Watercress $10.50

WARM – Wild Mushroom Quesadilla, Red Onion Jam $8.50 – Bacon Wrapped Short Ribs, Béarnaise Aïoli $10.50 – Angus Beef Burger Spring Rolls with Smoked Barbecue Dipping Sauce $9.50 – Cream Cheese & Chicken Spring Roll, Sweet Chili Sauce $9.50 – Vegetable Spring Roll, Sweet Chili, Lime Sauce $8.50 – Beef Oxtail Arancini with Mozzarella, Mushroom & Tarragon Sauce $9.50 – Shrimp Mikado with Ginger Cilantro Sauce $10.50 – Asian Style Crab Cake, Spicy Aïoli $10.50 – Tandoori Chicken Tikka Purse, Mint Chutney $9.50 – Chicken Satay, Peanut Sauce $10.50 – Crumb Fried Zucchini, Romesco Sauce $8.50 – Cheese Puff Gougère, Béchamel Sauce $9.50 – Charsui Pork and Grilled Pineapple Skewer $8.50 – Deep Fried Artichoke, Lemon Garlic Aïoli $8.50 – Goat Cheese Fritter $8.50 – Wild Mushroom Arancini and Parmesan Panko $9.50 – Fried Chicken, Kafir Lime Dressing, Tempura Crunch $10.50 – Braised Short Rib, Marscapone Polenta, Au Jus, Served in Mini Cocotte $10.50 – Truffle Mac & Cheese in Mini Cocotte $12.50 – French Onion Boulee $12.50 – Tandoori Chicken Skewers, Mint Aïoli $10.50 – Mini Lobster Roll, Hoagie Bread $12.50

PLATED DINNER Served with Freshly Brewed Coffee, Decaffeinated Coffee, Selection of Teas.

SOUPS Served Tableside – Mushroom Soup with Trumpet Royale – Tomato Gazpacho, Chorizo, Chives, Croutons – Pea Soup, Jicama Slaw, Mint Oil – Summer Corn Soup & Rock Shrimp Hash – Chilled Potato Leek Soup & Maple Cured Bacon – Lobster Bisque, Scallop Mousse, Black Trumpet & Semi Dried Tomatoes – Butternut Squash, Duck Confit, Cranberry & Candied Pepitas

SALADS – Mixed Greens, Citrus Dressing – Caprese Salad Heirloom Tomatoes, Fresh Mozzarella, Pesto Balsamic & Vinegar – Beet & Goat Cheese, Chives, Candied Walnuts, White Balsamic & Tangerine Oil – Chopped Caesar Salad, Garlic Crouton, Parmesan, Caesar Dressing – Seared Tuna Niçois, Green Beans, Tomatoes, Fingerling Potatoes,

Hard Boiled Eggs, Black Olives & Boston Bibb Hearts – Peking Duck Salad, Asian Pear, Confit Kumquat, Fresh Hearts of Palm,

Hoisin Sauce and Pine Nuts – Greek Salad, Boston Bibb Lettuce, Feta Cheese, Heirloom Tomatoes,

Black and Green Olives, Red Onions, Toy Peppers and Red Wine Vinaigrette – Asian Salad, Boston Bibb Lettuce, Kumquats, Cucumbers, Red Cabbage,

Snow Peas, Crispy Wontons, Peanuts, Toasted Sesame Seeds and Asian Dressing – Kale, Mesclun, Organic Quinoa Salad, Honey Crisp Apple, Strawberry,

Candied Walnut, Yogurt and Citrus Dressing

APPETIZERS – Roasted Diver Sea Scallops, Braised Savoy Cabbage,

Carrot & Celery Tartelette, Herb Mesclun & Black Truffle Sauce – Marinated Hamachi with Yuzu and Olive Oil, Cucumber, Grilled Sesame Cream,

Fresh Hearts of Palms, Rice Tuile – Tuna Tataki, Marinated Cucumbers, Mango, Rice Puffs, Soy Emulsion – Burrata di Buffala with Peach, Strawberry. Micro Mach, Brazil Nuts & Figue Vincotto – Jumbo Lump Crab Wrapped in Cucumber, Cranberry Gelée, Dried Blueberries & Candied Pecans – Vegetable Spring Rolls with Mint, Shrimp Tempura,

Kaffir Lime & Palm Sugar Dressing, Crispy Lotus Root – Greek Spinach and Feta Puff Pastry “Bistro” Butter Lettuce,

Cherry Tomatoes, Breakfast Radish, House Dressing

UPGRADE Additional $17 per Guest Trio of Appetizers – Meli Melo of Beets with Goat Cheese & Candied Pecan Nuts – Cucumber, Mint & Yogurt Soup with Feta Bite – Orange Salad with Rose Water Dressing, Almonds, Dates & Baby Gem Lettuce

INTERMEZZO Additional $6 per Guest Choose One – Raspberry & Rose Water Sorbet – Rose Champagne Sorbet – Limoncello Basil Sorbet – Fresh Basil Sorbet – Tequila Lime Sorbet

DUO ENTRÉE OPTIONS – Roasted Alaskan Halibut & Petite Filet Mignon, Butternut Squash Mousseline,

Braised Cipollini, Potato Maxime & Barolo Beef Jus – Roasted Chicken Breast & Lasagna of Shrimp, Scallops, Fresh Peas, Tomato, Lemon Caper Jus

ENTRÉES Choose One – Seared Salmon, Edamame Corn Succotash, Red Pepper Gastrique Popcorn – Pan Seared Halibut, Carrot Puree, Spinach, Seasonal Vegetables, Grape Relish – Seared Chicken Breast, Mushroom Bread Pudding, Shallot Confit, Roast Chicken Jus – Roasted Chicken, Crispy Polenta Fries, Tomatoes, Morel Mushrooms & Chicken Port Jus – Grilled Pork Loin, Roasted Apple Sauce, Braised Cabbage,

Crispy Potato Cake, Cinnamon Apple Gastrique – Vanilla Bourbon Porter Braised Short Ribs, Celeriac Mousseline,

Root Vegetables, Vanilla Porter Jus – Potato Gnocchi, Pesto Genovese, Tomatoes, Pine Nuts & Creamy Parmesan Sauce

UPGRADE YOUR ENTRÉE Additional $15 per Guest – Braised Beef Short Rib & Sautéed Black Cod Risotto Cake with Saffron & Asparagus,

String Beans, Tomato Confit & Bordelaise Sauce – Beef Filet Mignon "Maitre d’Hotel” & Poached Maine Lobster Potato Roesti, Fresh Herbs,

Ragout of Porcini & Wild Mushrooms – Miso Marinated Black Cod, Bok Choy, Seared Sesame Rice Cake,

Trumpet Royale Mushrooms, Soy Mushroom Broth – Braised Veal Osso Bucco with Armagnac, Creamed Polenta, Sautéed Broccoli with Pepperoncini – Seared Filet of Beef, Gratin Dauphinois, Tomato Confit with Provençal Herbs, Zucchini & Garlic Jam – Roasted Filet of Beef, Maitake Mushroom & Potato Confit, Haricot Verts, Bordelaise

DESSERT TO INCLUDE WEDDING CAKE

T H R E E C O U R S E D I N N E R $125 per Guest F O U R C O U R S E D I N N E R $140 per Guest F I VE C O U R S E D I N N E R $155 per Guest

-PRE-SELECTED CHOICE OF TWO ENTRÉES $15.00 additional per Guest

Pre-selected entrée guarantee required 7 business days in advance

-TABLESIDE CHOICE OF TWO ENTRÉES $35.00 additional per Guest Requires four course minimum

WEDDING CAKE

FLAVORS Choose One – RED VELVET

Red Cocoa Sponge, Cream Cheese Filling

– LEMON RASPBERRY Vanilla Sponge Cake, Lemon Curd, Raspberry Gel

– STRAWBERRY CREAM Vanilla Chiffon, Fresh Strawberries, Crème Patisserie, Grand Marnier Soak

– PASSION SAKE Vanilla Sponge Cake, White Chocolate Passion Fruit Mousse, Lightly Soaked with Sake Syrup

– GREEN TEA Chocolate Sponge, Matcha Mascarpone Mousse, Soaked in Light Rum Syrup

– PASSION GUAVA Vanilla Chiffon, Passion Fruit Curd, Passion Guava Mousse

– CHOCOLATE CHANTILLY Chocolate Sponge, Macadamia Nut Filling, Chocolate Ganache

– CARAMEL CHOCOLATE Chocolate Sponge, Caramelized White Chocolate Mousse, Raspberry Filling

SERVINGS Serves 90 to 100 guests Three Tiers (6" cake, 10" cake, 14" cake) Serves 100 to 120 guests Four Tiers (6" cake, 8" cake, 10" cake, 12" cake) Serves 140 to 160 guests Five Tiers (6" cake, 8" cake, 10" cake, 12" cake, 14" cake )

WALDORF ASTORIA WEDDING CAKE Our Pastry Chef will create a signature Wedding Cake tiered with Buttercream or Fondant Icing. We recommend a Pastry Chef Consultation for elaborate designs. Surcharges may apply based on your design

CHILDREN’S MENU 3 Course Plated Dinner $75 per Child STARTER Assorted Veggie Cups ENTRÉE (Choose One) Chicken Fingers Cheeseburger Cheese Pizza DESSERT Wedding Cake

GOLD BAR

LIQUORS – Absolut Vodka – Tanqueray Gin – 1800 Silver Tequila – Jack Daniels Bourbon – Crown Royal Whiskey – Johnnie Walker Black Scotch – Bacardi Rum

HOUSE RED, WHITE SPARKLING WINE IMPORTED AND DOMESTIC BEERS PRICING OPTIONS CONSUMPTION: Cocktails & Spirits $15 Each Wines $15 Each Beers $9 Each Soft Drinks & Waters $7.50 Each HOSTED BAR: One Hour $29 per Guest Two Hours $44 per Guest Three Hours $53 per Guest Four Hours $63 per Guest Five Hours $69 per Guest

SPECIALTY COCKTAILS You may change the cocktail names to best fit your celebration. Please let us know should you prefer a custom cocktail.

BARREL-AGED OLD FASHIONED $22 Each Maker’s Mark, Maple Syrup, Angostura Bitters, Orange Peel, Maraschino DESERT MULE $16 Each Absolut Vodka, Lime Juice, Q Ginger Beer, Lime Wedge, Mint RUBINO $22 Each Grand Marnier, Pomegranate, Blood Orange, Sparkling Wine, Raspberry SUMMY MARGARITA $18 Each 1800 Tequila, Lime Juice, Agave, Strawberry STRIP SIDE $20 Each Hendricks Gin, St. Germain, Lime Juice, Cucumber

DIAMOND BAR

LIQUORS – Ketel One Vodka – Bombay Sapphire Gin – Casamigos Blanco Tequila – Maker's Mark Bourbon – Crown Royal Whiskey – Glenmorangie 10 Scotch – Atlantico Platino Rum

HOUSE RED, WHITE SPARKLING WINE IMPORTED AND DOMESTIC BEERS PRICING OPTIONS CONSUMPTION: Cocktails & Spirits $17 Each Wines $17 Each Beers $9 Each Soft Drinks & Waters $7.50 Each HOSTED BAR: One Hour $29 per Guest Two Hours $44 per Guest Three Hours $53 per Guest Four Hours $63 per Guest Five Hours $69 per Guest

BARTENDER FEE Bartender Fee $250 per Bartender One Bartender per 75 guests per 4 hour time frame Any guests under 21 will be charged 50% of selected beverage package

RECEPTION ENHANCEMENTS

Designed to last up to two hours and are set buffet style. Pricing is per Guest.

RECEPTION ACTION STATIONS

Designed to last up to two hours. Pricing is per Guest.

GOURMET CHEESE AND OLIVE DISPLAY $26 – Soft and Hard Cheeses, Toasted Nuts, Dried Fruits,

Olives, Honey, Artisanal Breads

SPANISH TAPAS DISPLAY $38 – Tortilla de Chorizo y Papas con Chorizo – Onetik - Ossau Iraty, Manchego, Cabecou Goat Cheese & Serrano Ham – Marinated Olives, Anchovies, Piquillo Peppers, Pickled Vegetables – Assorted Jams, Dried Fruit, Nuts, Gourmet Crackers – Sliced Bread

May we suggest adding Cava and Rioja to this station for an additional $15 per Guest

LITTLE DI SHES OF ASIA DISPLAY $38 Chilled – Summer Rice Pepper Rolls (2 pieces)

Lettuce, Carrots, Glass Noodles, Mint, Cilantro, Avocado and Cucumber with Sweet Chili Sauce

– Rainbow Roll (4 pieces) – California Roll with Sliced Tuna, Hamachi and Salmon

Hot – Duck Confit in Saffron Crêpe Rolls (2 pieces) – Shrimp Satay, Spicy Ginger Peanut Sauce (2 pieces)

May we suggest adding Tsingtao and Sapporo Beer to this station for an additional $10 per Guest

CHILLE D SE AF O O D DISPLAY $62 – Poached Lobster Tails, Jumbo Shrimp, King Crab Legs,

Cocktail Sauce, Miso-Mustard Sauce, Mayo – Enhancement – Oysters and Mignonette Additional $10 per Guest

SUSHI DISPLAY $52 Based on five pieces per Guest Served with – Wasabi, Pickled Ginger, Soy, Spicy Aïoli – Chef’s Selection of Seven Items (3 Nigiri and 4 Rolls) from the List Below:

Rolls: California, Spicy Tuna, Spicy Yellowtail, Salmon Cream Cheese, Cucumber Eel, Vegetable Nigiri: Tuna, Salmon, Yellowtail, Flounder

RISOTTO STATION $30 Choose Two – Goat Cheese Risotto, Parmesan, Fresh Herbs – Mushroom Risotto, Duck Confit, Arugula – Bolognese Risotto and Pecorino – Caramelized Onion Risotto with

Grilled Chicken and Edamame

Chef Required: One (1) Chef per 50 Guests, $250 per Chef

MAC & CHEESE STATION $29 – Truffle and Brie French Mac-n-Cheese – Parmesan, Taleggio & Prosciutto

Italian Mac-n-Cheese – Manchego and Chorizo Spanish Mac-n-Cheese

ASIAN CRE PE STATION $32 Served on Scallion Crepe with Plum Sauce, Hoisin Sauce and Asian Vegetables

Choose Two – Short Rib – Crispy Mandarin Orange Chicken – Sweet and Sour Pork – Stir-Fried Vegetables and Tofu

Chef Required: One (1) Chef per 50 Guests, $250 per Chef

HOT DOG & SLIDE R STATION $33 – Kobe Beef

Tillamook Cheddar. Pickled Caramelized Onions, BBQ Sauce Mini Pigs in a Blanket

– Parmesan Dusted French Fries Served in Cones (Sriracha and Ketchup accompaniments)

– Mini Corn Dogs

GOURMET GRILLED CHE E SE STATION $28 – Tillamook Cheddar, Brie &

Green Apple on Brioche – Gruyère & Wheat Bread Panini Sandwich – Cheddar, Mozzarella and Garlic Butter Baguette – Tomato Gazpacho

TACO STAND $29 Choose Two – Grilled Flank Steak – Fajita Mixed Vegetables – Marinated Chicken – Chile Verde Pork – Popcorn Shrimp

Served with – Flour Tortillas – Tortilla Chips, Fire-Roasted Salsa, Guacamole – Limes and Cilantro, Queso, Shredded Lettuce

May we suggest adding Handcrafted Margaritas to this station at $15 per Guest

BREAKF AST STATION $35 Choose Two – Chicken and Waffles – English Muffin with Egg,

Grilled Bacon & Cheddar Cheese – Assorted Miniature Donuts – Miniature Cinnamon Rolls – Home-made Yogurts with Berries

May we suggest adding Bellinis and Bloody Marys to the station at $15 per Guest

DESSERT ENHANCEMENTS Pricing is per Guest.

DESSERT DISPLAYS Pricing is per Guest.

Customize Your Dessert Station

S ’ MORES STATION $29 – Chocolate Fountain – Graham Crackers – Assorted Marshmallows – Assorted Fruit Skewers:

Strawberry, Pineapple, Grapes – Toppings: Sprinkles, Nuts, Crunchy Pearls

LO LLIPOP STATION $25 – Macaroon Pop – Cake Pop – Chocolate Dipped Vanilla Cheesecake Pop – Chocolate Dipped Marshmallow Pop – Chocolate Dipped Rice Krispies Pop

COTTON CANDY STATION $25 Chef fee $250 per machine per 50 Guests One machine per flavor, one chef per machine

GELATO STATION Chef Fee $250 per machine per 50 Guests Choice of four flavors $25 per Guest Choice of three flavors $19 per Guest – Flavors:

Chocolate, Coffee, Vanilla, Salted Caramel – Toppings:

Almond Streusel, Chocolate Pearls, Sprinkles, Various Nuts, Fresh Berries, Assorted Jams

DO NUT STATION $25 per Guest Minimum 50 Guests – Assortment of Donuts, Donut Holes,

Mini Donuts, Cronuts

PASSED ON THE DANCE FLOOR $12 per Guest – Colorful macarons to complement wedding

colors and décor or assorted cookies

Choice of Three Items $24 per Guest Choice of Two Items $18 per Guest

PASTRY SHOP STYLE – French Éclair Filled with Flavored Cream of Choice: Chocolate, Coffee, Vanilla, Pistachio – Cream Puff Filled with Flavored Cream of Choice: – Chocolate, Blueberry Vanilla, Pistachio, Raspberry, Caramel – Pear Roasted Almond Cream Puff with Hazelnut Cream Filling – Fruit Tart Baked with Almond Cream, Filled with Pastry Cream & Fruit of Choice:

Raspberry, Strawberry, Blueberry – Macaroon: Raspberry, Fresh Raspberry, Pistachio Cream, Chocolate Décor – Rum Baba, Rum Soaked Cake, Rum Gelée, Whipped Cream, & Raspberry – Crème Caramel Flan, Egg Custard with Caramel Sauce – Tahitian Crème Brulée – Chocolate Flourless Cake

VERRINE DESSERT STYLE

– Boo-Blue – Silly Nilly – Bubble Gum – Wacky Watermelon – Banana Bonanza – Sassy Apple – Sizzlin’ Lemon-Sour – Razzle Berry-Sour –

Served with white and chocolate milk Chocolate – Chocolate Oreo Parfait

Chocolate Cremeux, Chocolate Mousse, Whipped Cream, Crushed Oreos

– Chocolate Pear Parfait Chocolate Cremeux, Cream Mousse, Poached Pear, Caramel Sauce, Caramelized Hazelnuts

Deconstructed Selection – Key Lime Pie Deconstructed

Key Lime Curd, Streusel, Whipped Cream – Lemon Pie Deconstructed

Lemon Curd, Fresh Raspberry, Streusel, Meringue

Panna Cotta – Coconut Panna Cotta

Fresh Papaya with Fresh Mint – Milk Chocolate Panna Cotta

Brownie, Chocolate Sauce, Crunchy Pearls, Whipped Cream

Tapioca – Lychee Dragon Druit Tapioca

Lychee Gelée, Coconut Tapioca, Diced Dragon Fruit

– Pineapple Mango Tapioca Tropical Gelée, Pineapple Mango Compote, Coconut Tapioca, Caramelized Rice Krispie

Tiramisu – Coffee Tiramisu

Ladyfingers Soaked in Coffee, Mascarpone Cream

– Raspberry or Strawberry Tiramisu Berry Gelée, Mascarpone Cream, Chocolate-Feuilletine, Fresh Berries

Tropical – Coconut Mousse

Passion Cremeux, Coconut Nougatine – Green Apple Gelée

Lemongrass Mousse, Poached Green Apple, Caramelized Rice Krispie

Traditional – Mascarpone Cheesecake

Fresh Blueberries, Graham Crackers – Peanut Butter and Jelly Berry Gelée

Peanut Butter Mousse, Banana Cremeux, Feuilletine Waffle

– Strawberry Shortcake Ladyfinger, Strawberries, Mascarpone Cream, Streus

YOUR WALDORF ASTORIA CATERING MANAGER ASSIST WITH THE FOLLOING: – Act as your primary Hotel Contact, be available to answer questions and provide suggestions along

the way. – Recommend Special Event Professionals from our Preferred Vendor list that will be able to provide

wedding coordination/planning, music, floral, photography, ceremony officiator, invitations and amenities. – Act as menu consultant for all food and beverage selections. – Detail your Banquet Event Order and Wedding Resume outlining all of your event specifics and

ensuring that is communicated flawlessly to the operational team of the hotel. – Create an estimate of charges outlining your food & beverage as well as

hotel services, financial commitments and deposit schedule. – Create a floor plan of your function space, in order for you to provide seating arrangements. – Provide you with information on establishing a room block (if applicable). Personally oversee the

details of the bride and groom’s room reservations (if applicable). – Oversee the ceremony and reception room(s) set-up, food preparation and other hotel operations. – Be the on-site liaison between your wedding coordinator/planner and hotel operations staff. – Ensure a seamless transition to the hotel’s Banquet Captain on the day of your event. – Review your banquet checks for accuracy, prior to the completion of the final bill. – Ensure our whole team works seamlessly to create your perfect day that will fill your memories forever.

A WEDDING COORDINATOR/ PLA N NER WILL ASSIST WITH THE FOLLOWING: (TO BE H I R E D BY W E D D I N G C O U P L E ) – Assist with etiquette and protocol for invitations, family matters, ceremony and toasts. – Assist with the wedding rehearsal. – Create a time line for your entire wedding day, including the ceremony and reception and provide

details to the Hotel Catering Manager seven days prior to your celebration. – Work with you to organize and coordinate your ceremony rehearsal. Remind the bridal party of all

pertinent “call-times” and don’t forgets” on the wedding day. – Confirm call times and details with all vendors several days prior to the wedding day. – Be the liaison with your family, bridal party, band/DJ, florist, photographer,

hotel catering manager and other vendors to create a seamless operation. – Assist the bride and bridal party with dressing. – Ensure the ladies have their corsages and bouquets, etc., and assist with the pinning of boutonnières. – Deliver and arrange ceremony programs, place cards, favors and any personal items. – Coordinate your ceremony (line up bridal party, assist bride with dress). – Coordinate your reception (grand entrance, first dance, toasts, cake cutting, etc.) and provide timeline

for these events to the Hotel Catering Manager seven days prior. – Coordinate any personal items you may have brought at the conclusion of the reception. – Count and collect all wedding gifts and deliver them to appropriate location at the conclusion of the event.

Waldorf Astoria does not employ Wedding Coordinators/Planners. It is the responsibility of the Wedding Couple to provide their own Wedding Coordinator/Planner. At minimum a Day Of Coordinator is required for all Ceremonies. Wedding Coordinators/Planners must have a business license and certificate of insurance.

BACHELORETTE PARTIES / SPA

Before the wedding, gather your friends for an

unforgettable celebration. From a relaxing

spa day in our award winning, 27,000 square foot

spa to custom treatments in a luxury poolside

cabana, you’ll find plenty of ways to be pampered.

Alternatively, indulge in Afternoon Tea in the

hotel’s famed Tea Lounge or handcrafted cocktails

in the 23rd floor SkyBar, perfect for toasting

your upcoming nuptials and celebrating in sty

3752 Las Vegas Boulevard South, Nevada 89158 702.590.3016