The guest list drives your budget, venue size and catering count, so it pays to keep it in one place from the first draft to the last thank-you note.
1. List by household
One row per household with names, address and the number invited. It makes addressing invitations and counting easier.
2. Split A and B lists
Your A list is everyone you must invite; the B list is who you would add if space and budget allow.
3. Track each step
Save-the-date sent, invitation sent, RSVP received, number attending and declined.
4. Collect meals and dietary notes
Record meal choices and allergies with the RSVP, then send totals to your caterer.
5. Plan tables
Assign guests to tables and compare seats used with each table's capacity.
6. Log gifts and thank-yous
Note each gift as it arrives and tick off thank-you notes as you send them.
Checklist
- ☐ Households listed
- ☐ A and B lists set
- ☐ Save-the-dates sent
- ☐ Invitations sent
- ☐ RSVP deadline set
- ☐ Meal counts sent to caterer
- ☐ Tables assigned
- ☐ Thank-you notes sent