District Weddings

One of my favorite things about writing this blog is answering (or trying to answer) the questions that I receive from readers.  From pinspotting (“do I need it?”) to registries (“how many stores?”) to open bar (“consumption or per hour?”), your questions are always so good!  I just love learning new things with you, too.

One question I received recently focused on the topic of table numbers.  I thought this was such a great question, as table numbers are often an overlooked detail, and brides often don’t know how much time or effort to put into them.

Photos: Etsy

Here’s what I’ve learned about table numbers…

They serve one purpose – to let guests know where they are sitting, if seating is assigned.  If seating is not assigned, table numbers aren’t necessary.

It is nice if the table numbers are attractive, even coordinating with the colors of the tablescape (the linen, glassware and flatware, chargers – or base plates – and centerpiece make up the “tablescape”); however, table numbers should be, above all else, bold and easy-to-read.

Photos: Martha Stewart Weddings

Most likely, your guests will be entering your reception room from one doorway or direction.  Angle all table numbers to face this entrance.  Make sure the table number isn’t hiding behind the centerpiece.  You can even have two table numbers on each table to make it easier for guests to find their assigned seat.

Ideally, guests should be able to scan the room when they enter, and quickly find their assigned table.  For this reason, it is often a good idea to use a holder to elevate your table numbers, especially if you have larger centerpieces or a lot of elements on your table.

Photos: Crate and Barrel; Etsy

The holders in the picture on the left are available at Crate and Barrel for only $1.95 each!

I think it is best when the table numbers are removed after the first course is served.  Since their purpose is truly functional (and less decorative), table numbers are usually taken off the tables by the waiters after everyone is seated and the first course is served (or everyone has been through the buffet line).  Therefore, you don’t need to spend a lot of money (or effort) finding or creating amazing table numbers.  Something simple, sweet, and easy-to-spot is just perfect.

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