I am getting married at the end of this month and my fiance and I are trying to decide the best way to serve champagne for the toast. We are serving a buffet style dinner, and we will have around 100 guests at the reception. There is not a bar attached to the reception hall, so we are responsible for supplying and distributing beverages. We plan on setting up a beverage station for tea, soda, water, punch, etc. However, our debate is on how to serve the champagne. He suggests leaving it on the table, but we worry about waste – because we are also supplying sparking juice for those who do not drink alcohol. I suggest having 3 or 4 people host the beverage station and people can go up and order what they want to drink and toast with whatever they want when the toasts are given. Any advice any of you could offer would be appreciated. I realize it’s not a huge deal, but neither one of use know the best way to get this issue resolved. Thanks!!