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Digital ID
ent001467-110
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I agree.July 1, 1966 TO: ALL CONCERNED FROM: MARIO MARINO SUBJECT:, DR. H. Ei GILBERT WEDDING PARTY DATE: SUNDAY, JULY 10, 1966 NUMBER OF PERSONS: 50 - 60 TIME: 3:OOPM UNTIL BOOKED BY: DEPARTMENT OF CATERING RESPONSIBLE OFFICIAL: DR. H. E. GILBERT COMMENTS: 4:45PM - PULL BAR SET-UP WITH KORBELL NATURAti ^155 CHAMPAGNE COCKTAILS AND MIXED DRINKS: 75c PER DRINK PlU$ 'TAX AND GRATUITY CHAMPAGNE: $9.50 PER BOTTLE PLUS TAX AND GRATUITY 5:OOPM - CEREMONY 5:15PM: - HOR D'OEUVRE SERVICE 20 ORDERS OF ASSORTED HOT HOR D?╟╓OEUVRES 20 ORDERS OF ASSORTED CANAPES PRICE: $2.25 PER ORDER PLUS TAX AND GRATUITY ATTENTION: CHEF LEROY LEWIS ONE FOUR TIER WEDDING CAKE WITH BELL ORNAMENT COLOR: ALL WHITE OFF BLUE AND PINK FILLING: FRESH STRAWBERRIES AND CUSTARD PRICE: $65.00 PLUS TAX AND GRATUITY ATTENTION: BOB CHAMBERS PLEASE HAVE ONE 72" TABLE FOR HOR D'OEUVRE SERVICE PLEASE HAVE ONE TABLE FOR CAKE SERVICE ATTENTION: JOE MOLL PLEASE HAVE ONE MICROPHONE ON STAGE BILLING INSTRUCTIONS: ONE CHECK IS TO BE MADE AND PRESENTED TO DR. GILBERT. CC: JE: CC: SWHHA: JW: ML: AF: JC: AW: KH: B J: LUBA: CHEF S: PAS TRY: MS: LUBI: PH: EM: BN: RC: PG: GM: FILES: FOC: FOOD CHECKERS:DJ:RV:JM:DL: