Metro Manila Hotel Weddings - Package Inclusions vs. Hidden Fees

Hotel packages promise convenience but the small print can make totals drift. In Metro Manila, pricing changes fast based on peak dates, ballroom size, and how much production you add. The trick is to compare inclusions line by line and model the extras you’ll actually use.

What a typical package really includes

Most city hotels bundle function room use, basic tables and chairs, standard linens, centerpieces, a set menu, service staff, and a short use of a prep room. Some throw in a simple stage, a basic sound system, and one projector. Ask how long each inclusion applies—some are capped at four hours or end before after-party segments.

When you’re shortlisting spaces, filter by capacity, ceiling height for rigs, and curfew first, then aesthetics. A quick scan of reception-ready hotels and ballrooms helps you zero in on workable options: browse venues that fit a city guest list.

Where hidden costs tend to appear

• Service charge and VAT compound on top of food and beverage—factor both into any “per head” quote. For a clear formula on how these stack, use this banquet math breakdown: understand fees before you lock your numbers.
• Corkage for outside cake, wine, or lechon—clarify if it’s per item, per bottle, per kilo, or per head, and whether plating and glassware are included.
• Overtime for venue, banquet team, and tech—check the per-hour rates and cutoffs for bands and hosts.
• Tech and rigging—extra power drops, scaff, trussing, and house technicians if you bring in LED walls or full lighting.
• Load-in/out windows—tight hotel schedules can push crews into paid early access or late dismantling.
• Supplier meals—some hotels require hot meals for every crew member on-site.
• Room blocks—if you need multiple prep rooms or same-floor suites, add them to the forecast.
• Parking and valet—large guest lists can trigger marshals or valet arrangements billed to the couple.
• Security and permits—confetti cannons, pyro, and heavy fog often require approval and a marshal.

How to compare packages apples to apples

1. Normalize headcount to 100 or 150 and add service charge and VAT to every line so you see true totals.
2. Split décor into what the hotel already includes vs upgrades you’ll bring.
3. Price production as a separate bundle—lights, sound, LED, risers—so you can scale it based on program.
4. Check staff ratios for plated service and how many buffet lines for the guest count.
5. Confirm timing for cocktails, program, and teardown to avoid creeping overtime.

If this feels like too many moving parts, get a logistics-first partner to quarterback the process: work with coordination teams who navigate hotel timelines daily.

Food and beverage levers you can pull

• Menu structure: a leaner course count with better ingredients often costs the same as a sprawling set.
• Service style: plated service needs higher waiter ratios; buffets need more lines for big groups.
• Cocktail hour: trim canapés if you have heavy dinner mains or a dessert buffet.
• Bar math: consider house packages first, then bring signature bottles if corkage is friendlier than upgrades.

If you’re considering hotel-approved external kitchens for taste or theme, compare inclusions side by side with what the ballroom provides: shortlist reputable banquet partners with clear packages.

Production without overbuild

City ballrooms can make a small stage and tasteful lighting look grand—if you right-size the rig. Align your program with what the room supports, then add only what pushes impact: better front wash, tighter audio, and a screen plan that works for your seating fan. Before adding big screens or an LED backdrop, check house rules, rigging points, and power plans. For contract language around deliverables, penalties, and overtime, skim this fine-print cheat sheet: negotiate scope and timelines with confidence.

Timelines that prevent fees

• Lock your final headcount seven to ten days out to avoid rush penalties.
• Freeze the run-down and cue sheets at least a week before to keep program timing tight.
• Pre-approve all floor plans with the hotel’s banquet and engineering teams to avoid day-of rework.
• Assign a single point person for vendor arrivals and freight elevator slots.

Quick checklist before you sign

• Does the projector include a screen and on-call tech
• Are stage dimensions and riser heights fixed or flexible
• Is the “basic sound system” adequate for your host and music choices
• What’s included for bridal prep and where will entourages wait
• Who handles cake cutting and plating and is there a fee
• Are you allowed to reuse ceremony florals in the ballroom and who transfers them
• How many hours are included from ingress to egress and what’s the overtime clock

When you’re confident about the package and the path to a smooth night, start locking the rest of the team. For ballrooms that suit your guest count and curfew target, keep that short list handy: compare central-city spaces that fit your program. If your timeline is tight and you value a single decision-maker, lean on a veteran planning group to herd approvals and tech riders: book a coordinator who keeps hotel operations humming. And for the culinary experience guests will remember, balance inclusions with live stations or carving as needed: line up banquet partners who match your service style.

For a broader sense of how hotel pricing fits into the nationwide picture—and what percentage each category should hold in your total—use this national framework to ground your numbers: align your Manila plan with a countrywide budget guide.