The NACE "Best Guest Table Presentation" award recognizes outstanding seated guest table design and décor where food and beverage was served. Caterers, chefs, restaurants, facility operators, clubs, hotels, institutions, event production companies, special event designers, linen companies, florists, balloon artists, ice artists and other members who have created seated guest table design for social events (weddings, fundraisers, private or corporate parties and other memory creating events) may enter.

Note that guest tables entered in the "Best Guest Table Presentation" event category may also be entered in the "Best Buffet Presentation" or "Team Award categories as a separate entry if desired.

• NACE members in good standing who produced the event are eligible.
• Members of the NACE National Board of Directors are not eligible
• NACE-sponsored or NACE-related events are not eligible.
• Team entries are allowed when joint efforts were required to produce the event. Teams may include other NACE members in good standing or non-NACE members, but must be entered by the NACE Member who produced the event. When a team wins an award, the Award will be given to the NACE Member entering the event. Additional duplicate awards can be ordered through NACE Headquarters (at the individual's expense) if desired.

Award description These comments are for informational purposes only. This information is required. - 50 word max.

• Should this person win this award, please provide us with comments you would like to share with the audience about this person.
• Please provide us with what information should be listed on the award plate.

Section 1: Elements Statement (max. 15 points). Max. 500 word max.

Summary of the table presentation; including the catered event's theme, goals, objectives and number of attendees. Entry will be judged on how well the event met the theme, goals and objectives of the client, and the different, unique or creative qualities which elevated the guest tables to this outstanding level.

Section 2: Table Concept and Planning (max. 25 points). Up to 5 pages, text only, one topic per page:

• Overall event plan timeline and day of event timeline (2,000 word max.) - up to 5 points
• Venue/Event Site - include location, description of venue, unusual/unique challenges presented by the site (2,000 word max.) - up to 10 points
• A diagram of the table layout in the venue - up to 10 points

Section 3: Table Theme and Presentation (max. 40 points)

• Describe how the guest table elements (colors, textures, fabrics, dinnerware, glassware, silverware, etc.) supported the theme of the event (2,000 word max.). - up to 10 points
• Describe equipment, décor, tabletop designs, floral, ice sculpture, balloons, other special effects and/or lighting and how they were used to realize the guest table theme and presentation (2,000 word max.)  - up to 10 points
• Describe how the table presentation and seating provided was appropriate in relation to the recommended guest attire for the event (1,000 word max.)  - up to 10 points
• List the event menu (1,000 word max.)  - up to 5 points
• Describe any technical support required, installation and the program agenda (1,000 word max.) - up to 5 points

Section 4: Supporting Material (20 points). Up to 15 photos and/or PDF files including:

• A minimum of three photographs taken from various angles must be included of the guest table ready for guest seating. 
• Photos and/or PDF files of the event, "wow" factors, food displays and/or tables, print materials, invitations, marketing materials, etc.