Victims of Love
Mastering the Charm and Challenges of a Sugar Wharf Wedding
Embark on an enthralling expedition to the heritage-listed beauty of Sugar Wharf in Port Douglas, We're peeling back the curtain on the unique challenges that come with a venue brimming with character but lacking in modern conveniences. From the necessity of a full kitchen setup to the absence of built-in amenities, we discuss how a dream wedding requires more than just breathtaking views—it demands creativity, strategy, and meticulous execution.
Embark on an enthralling expedition to the heritage-listed beauty of Sugar Wharf in Port Douglas, We're peeling back the curtain on the unique challenges that come with a venue brimming with character but lacking in modern conveniences. From the necessity of a full kitchen setup to the absence of built-in amenities, we discuss how a dream wedding requires more than just breathtaking views—it demands creativity, strategy, and meticulous execution.
Alright, hello, ladies. Welcome everyone to another episode of Victims of Love. I didn't even say hello, I was going to reintroduce you. Now. This is Rad. Say hello, rad. Hi, we've got Keely, hey and myself, tommy, saying hello. We've got a bit of a special episode today. We thought we'd dedicate an entire episode to the sugar wharf. A lot of people might not know even what the Sugar Wharf is or where it is.
Speaker 2:Does someone want to talk about that Rats? What is the Sugar Wharf? The Sugar Wharf is located in far north Queensland, Port Douglas, and showcases the Great Barrier Reef and the Daintree Right in the middle it's got.
Speaker 1:Okay, that sounds like you just read it directly off, like a bit of the council website or something. These things are not rehearsed people.
Speaker 2:We are just speaking from our mouths keely.
Speaker 1:The sugar war of port douglas. What is it?
Speaker 3:well, so it's the region's most used wedding venue or event space. Uh, it's heritage listed, so there's so many things you have to know. There's also a few problems that make having a wedding there a little bit more difficult than people think. That's what the sugar wharf is. It's an amazing old heritage listed building for venue hire.
Speaker 1:But to have it as a venue you need to know what you're doing well, I guess we should like probably explain, I mean between us how many weddings have we done at the Sugar Wharf? I mean, I would say for me I must be pushing 400 or 500 there. I would say over the 10 plus years it could be more.
Speaker 3:Well, I think you and Nick combined maybe 1,000.
Speaker 1:Maybe yeah, and so I would say we're certainly equipped to know how to use that venue and it's limitations, but also, it's amazing kind of things you get with it.
Speaker 3:Well, put it into context too, because only six months of the year, so it's not spread that 10 years multiply that 10 years. But for three days out of the week, but for only six months of the year. So that's how popular the space is.
Speaker 1:Yeah, yeah. So with the sugar wharf, um, what are we looking at in terms of numbers? What can we do there? What are we looking at?
Speaker 3:well, look, brett and I were there the other day and I I don't think you can go on the council website and there's a little note there about what can fit that I don't think it's been updated since they did the toilets it all comes down to your floor plan.
Speaker 3:So I truly believe that you can do 200 seated if you're willing to do it outside on a split floor plan, and you can have a cocktail function included in that, with that being inside. If you want to sit down and dine inside. We've pushed 180 in there.
Speaker 1:Yeah, I think we've hit a few of those Like 160s inside seems to be pretty comfortable, isn't it?
Speaker 3:Yeah, 160, 180 with full cocktail bar. Dancing outside is also adorable. So it is a much bigger space than what's advertised actually on the website itself.
Speaker 1:Yes, yeah.
Speaker 3:And with the idea in mind that you can really muck around with that floor plan and get 200 easy outside.
Speaker 1:But I think it's a pretty unique space in the fact that it basically is just a shell, right. I think people need to understand that when you have something there, like absolutely everything has to come in everything. There's like there's nothing there for you to even start with, so I think you need to put you know. It's obviously a big challenge like that, isn't it?
Speaker 3:well, I think that's where rads are new. Like you know, I think for most bernies people understand the the need for furniture, but maybe at the wharf and that's something rather and you should talk about, I guess, is kitchen bills and water sink sets.
Speaker 1:These are the things that people don't realize there's you know, there's very little water yes, yeah, so that's what always gets people when they choose certain companies is that that if there's not a kitchen, build on and if you?
Speaker 3:don't read your kitchen book properly. And there's no sink sets. There is no refrigeration there either, yeah, so for catering it's actually far more in-depth than it is for someone like me. So that's what do you do, what do you take? What's a? What's an average build?
Speaker 2:average build as uh, this is tommy because he's kitchen built, so I can tell you, but he'll tell you better Go, tommy Kitchen built, go Go.
Speaker 1:Well, I mean, obviously, depending on the menu, but we need to bring in absolutely everything and everything has to be thought of. So we're talking power requirements, wet weather requirements, all that kind of stuff, because, well, first of all, you're not allowed to do any cooking inside the wharf. Everything has to happen out on the concrete slab of the wharf. So, uh, if you have any caterers that are saying to you that they're just going to set up inside the wharf and do some cooking, you need to ask the question are they aware that you're not allowed to do that? You need to be careful.
Speaker 1:This is a heritage listed building and the last thing we want is someone burning it down because it's a lot of people's livelihood, this building. So, um, when it comes to, you know we've got to bring in our own water. I mean, you know we can use there's a tap there, but the water tastes like old pipe. So I just want people to realize that when they book that venue, it's all good, but there is so much to think about logistic wise that we need to bring in on site for there oh yeah, it's.
Speaker 3:It's, you know, because people often don't realize too. It's and I had actually one in my inbox today was could we just do a bit of decorative glassware for the bar? And I was like, well, we do decorative glassware, of course, for the tables and obviously champagne, towels and things like that, but the thousands of pieces of glass that come in for a bar because there's nowhere to wash up.
Speaker 1:Yeah, well, that's also a big thing. We're taught this like they barely give you a sink there, uh, so there's no washing or anything. Everything that goes there is a one-use item. So that's like when we say we're taking glassware, uh, if you've got 100 people at your wedding, well, we're taking hundreds and hundreds of glasses because they're one-use things yeah, and I think that that's what people need to.
Speaker 3:You know, having a managed event at the chagall is extremely important, because they're the things that people just miss, because people will give you quotes that don't include any of that, and then you choose them and then a few weeks out, there'll be this thing of oh, we don't bring plates. Oh, we don't bring cutlery. Oh we don't bring glassware. Oh, you need to set your own bars. And there's a reason why other companies don't bring it all is because the actual clean-up and installation of that it's such a lot.
Speaker 3:So, they want someone else to do it, so they don't have to actually try and there's not even anywhere to scrape off your plates, really apart from under your kitchen bill.
Speaker 3:And even a light, like when we come. Yes, like there's no light, there's no, you know, on the deck of course we have beautiful decorative lighting, but where the kitchen builds go and things there's, there's not even a light yeah, yeah you know all of that you have to look at very carefully so very beautiful space, but the intricacies of that space and also, I guess people don't realize there's one way in, one way out.
Speaker 1:Now, well, that's what I was going to say. It's like a big big thing there. The wharf which has happened in the last few years is like the driveway and getting in and out there we have to time ourselves, we have to be scheduled with our event partners to make sure we've all got access. Otherwise you're just going to be sat there in your car waiting to get in for hours if you haven't coordinated it correctly right, or you're loading in from St Mary's.
Speaker 1:Oh yeah, you're carrying everything up the driveway, oh yeah you're carrying everything up the driveway.
Speaker 3:And that's where you know, when we say managed, it's. You know, Radz and I, before an event, especially at the Sugar Wolf in the morning, Radz will say, hey, are you on, when are you coming off? You know, you just can't have trucks blocking everything.
Speaker 1:And then, yeah, so that's also when people are self-managing or they've chosen vendors that don't have management, and it's always that thing because you have to also um manage the public, because it is essentially a public space and people they don't mind just throwing a fishing line out there right in the middle of you're doing your setup on the wharf and you know it is a public space. You just have to politely ask them excuse me, do you mind pissing off down the bottom of the?
Speaker 3:you know and that's hard too, you know, because when you are setting up it can be it's never been heated for me, but it is people, because it is a council building feel like they have every right. But if you're rigging lights over here and somebody's throwing up fishing line and it gets caught up in your light rig, it's horrendous.
Speaker 1:I remember back in the day there was a backpacker who came in and was fishing off the wharf right in the middle of a wedding reception and we'd asked him to leave and he pulled the whole law into public space. Anyway, he lost his bait fish behind him into the middle of the dance floor. There's just like a hook bit of line and like a sardine or something in the middle. We're like Jesus Christ, you know. You're like well, we can't plan for this. We've been planning this wedding for a year but we didn't have written down. Oh, what do we do when someone throws a fish on the bloody dance floor?
Speaker 3:well, that's. That's why, too, we don't. You know, you, you think about it. When I go on site at 5 am, rads comes on maybe 10, 30 or 11. You actually can't leave the space yes, yeah, so if you have just vendors coming willy-nilly and it's not coordinated, that someone's actually going to be there, because if someone is not there, they will fish, they will sit on the couch, they will we've been there a few times and there's a couple of great nomads just set themselves up on the couch and you're like when does the restaurant open?
Speaker 2:yeah, oh my god. Yeah, if there's someone like me.
Speaker 3:That's a nightmare. You know, when everything's so beautiful and you've taken so long to squish your cushions and you turn your back to a wee or something and you walk out and there are people sitting on your couch baiting their fishing hook and you're just like, oh my God. And you try to explain to them or somebody's hired or this, and they're like, oh, we'll only be an hour.
Speaker 1:Yeah, that one time that I think you you lost it.
Speaker 2:You actually told them off because you were so nice and there was like 12 of them. And they're like, oh, we have a wedding here tomorrow. You're not doing it, of course, um, but can we just have a quick look? And you're like, yep, sure, no problems. So you had a look. And then they went and touched all your cloths and dirtied it and you're like, are you freaking, joking me? I was so nice to let you in here and you've just touched all my.
Speaker 3:I said, look, don't touch, yeah I think that's the really hard thing at that space too is because a lot of people come to port one week out from their wedding and because there's such a big difference between what the look of what companies do there's a very big variety or you know, if we're doing I don't want to sound narcissistic, um, I always do on this, but anyway, um, what we do is very specific and very styled and what I think is very, very beautiful.
Speaker 3:There's been a lot of work in what rads does, saying tommy and rads what they do is.
Speaker 3:It's extremely beautiful. People will come who are getting married and are now clients and they walk through and you can see sometimes when they're like, oh, oh, we're not, oh, we're not having that, or we're not having that and we're not having that. Oh, you know, is this something you need, like I've heard that so often too, where I've kind of stopped and it does make you feel sad because the infrastructure that goes in some people won't even have a bar front yeah, yeah, the old, the old trestle table with a cloth on it as your bar.
Speaker 1:I'm like what's the point? I mean, you know, doesn't that doesn't work yeah, so it's that's.
Speaker 3:I think that's what. Yeah, apart from people touching stuff, which does upset me, because I think somebody else has hired that and they've paid us a lot of money for everything to be absolutely perfect, so that does upset me. Fishermen upset me when they do their fishing and cut their fish guts. I don't even know what that but anyway. But there is such a huge difference.
Speaker 1:So going down to look at other people's weddings on, the wall, I think, causes Well I think that's like between the two companies. We've just refined, refined our product for the sugar wharf over the years where, like, a lot of your stuff is designed especially lighting and all that You've designed to fit the wharf perfectly. So, a to minimize labor, so it gets done quickly. Because, well, this is the thing when we're setting up during the day there, it's brutal on the deck there, right, you've got the full force of the sun just concentrated on you while you're up a ladder trying to put lights up. I mean, I think that's where we really make our money Really. That's what we actually get paid for is to sweat it out and do the setup.
Speaker 3:Oh, it's so hard. But for Radz and I and you we don't start at, you know, we don't. We want to be kind of done at 11. Yeah, so that then grads can do her magic and things like that. We definitely don't go and try to start setting up a wedding at midday. We're kind of because things happen, as you said. Things do happen and for couples they'll be like oh, I forgot that Grandma Susie was bringing you know a whole lot of stuff, and then we need extra tables.
Speaker 1:Yeah, that was bringing you know a whole lot of stuff, and then we need extra tables. Yeah, that's the other. I think like if we ever find ourselves in a situation where setting up a wedding and it's like only two hours out, we're in the shit, right, I mean, that's like unheard of. We don't do that. That's too close for us.
Speaker 3:Yeah, that's too close but we are the exception to the norm with that you know, absolutely. I see people popping up their tent at three. Oh yeah, yeah I see that.
Speaker 1:Yeah, I see that all the time and I'm just wondering. I was like man, how are they getting this done? I was like my tent would have been set up seven hours ago.
Speaker 3:Yeah, Well, I guess we like to blow our load early, because it is the kind of space where there's always things that can go wrong.
Speaker 3:You know, banks will come. They've got no power. We've got to go back to the shed to get power. We need ladders because of where the power is. It's not a space, you know if. If you get other companies from other regions, of course everybody's got their own that's fine. But what happens if they forget one table? What happens if they don't have power runs? Or what if one of their light poles falls in the drink, which they can do in the? You know when you're rigging it's.
Speaker 3:They're slippery as well. You know if a lighting cord breaks and you don't if your sheds are close by. So that's the other thing I think about that venue. You choose your vendors very, very carefully, knowing that there's a one hour range.
Speaker 1:I mean I, I I mean even still to this day. I like I'll be absolutely sweet, perfect for it. And then I get on site. I was like ah, I forgot this it'd be just something small and it's probably something I can do without, but at least I'm only 10 minutes away and I'll be like I'll just fly back to the base and rub whatever it is I need a tea towel or whatever you know so we can always kind of yeah, how many times do?
Speaker 3:you bring me back to my shed. Uh, we go back from yeah, from ashley wharf.
Speaker 2:What three times? Usually some two, for you one for me yeah but it's so nice to have and we only do it because we have that luxury of we are seven. And what?
Speaker 3:seven minutes away from the sugar wharf so you know, it's so nice to be able to go yep, let's go grab what we need. Well, the beautiful thing with that, too, is and for our companies too, is if we see a problem yeah, on that wh wall or something could be better. Not, not could be better. But if there's something you know, like an umbrella over a grazing table or something like that, we can actually go and get it. It the client doesn't have to be bothered with. Oh, would you mind to give us your credit card details, because yeah, you know, we've looked at it, we know that there's just something minor that could make all the difference.
Speaker 3:So we're seven minutes away, so we can come and grab it. So, yeah, same same for you yeah, it's a lot of back and there is a lot of back and forth at that venue. So you know if you're, even if you're self-hiring and and what do they call dry hiring imagine your friends trying to load in that well, we've encountered that a little bit in the past.
Speaker 1:We don't do it with brides and grooms, especially grooms be like oh, we're just going to do our own lighting there at the wharf, which is I think we touched on a previous podcast where, uh, I mean, basically, I, I think the council really, when it comes to that venue, should be informing people that no, you have to have an events company there to do lighting and stuff like that. I mean, I can't imagine a groom rigging lighting up at a heritage listed building as well on their wedding day. I don't see how that works. It's just not possible. And like we had that one, he was gonna do his own lighting book. Wait, wait, wait, you're bringing a ladder from where's your ladder coming from yeah and it's like all the fairy lights were just those solar fairy lights.
Speaker 1:They give off no light whatsoever. I was like, okay, this is.
Speaker 3:This can't happen anymore you, but I guess you know, because I always say to people. You actually don't save any money by doing this stuff yourself, because the things that you don't know that you actually need you know, cable ties tension wise 240 volt, ladders, everything like kitchen tenting. You need tenting. You need trestles for the kitchen. It's not. It costs you more in the long run, trying to either buy that stuff yourself or trying to get somebody to do it for you or bring it yourself.
Speaker 1:I mean, I'd like to think on my wedding day. I'm worth like $100 an hour. If you want me to work on my wedding day, you have to pay me a lot of money, right? I just don't understand anyone who wants to do that on their wedding day. Me, like, just chill out, go and sit in your hotel room and have a glass of whiskey, you know.
Speaker 3:And, like you said, it's so hot.
Speaker 1:It's so hot. You'll be feeling sick after, by the time you're up there at the altar getting married, you'll be beetroot red sweat, pissing off you with of okay.
Speaker 3:So we say to you you don't do it on the way in and you definitely don't want to do that after your wedding, because you have no time to get out so this is the thing we have.
Speaker 1:We have like time frames to bump out of there at night right, which are like kind of they're enforcing us by council which we're trying to abide by as much as we can, but you know what time do the ones to be out there? By midnight essentially right.
Speaker 2:New one is yeah, 10, 30 and you know, they tell the clients. You can have it until midnight.
Speaker 1:But that means yeah, but we've got to get our gear out there by then, exactly, yeah.
Speaker 3:And I think we can honestly say and I hope you're listening, council I've never been able to get out at midnight. I can't even get out if it's 50 people at midnight, never, no way. Absolutely, Because we've got well. Your team are always so amazing helping. It doesn't matter how many crew you have. There's one way in, one way out yeah, and until the catering trucks come off yeah and the musos are out.
Speaker 3:Our trucks can't come in. We can lug to the side of the building, whatever, but it it takes eight hours to get in, which most really good weddings that are beautifully set. They take four hours to get out. So, uh, we can come on at 11, 11, 30, but we still can't get the truck on. That is 3 am.
Speaker 1:Yeah, absolutely, yeah, yeah.
Speaker 3:And that's dictated by the council and I guess that goes to. You had some questions on dance, about timing, how you make your wedding go longer and why you have six hours and all the things.
Speaker 2:Yes. So yes, I did have someone DM the other day and she asked how do you make a six-hour wedding last you know, forever it's just you know, and there are so many ways of doing this.
Speaker 2:And first we'll start off with what time you can be at the wharf, because we have a lot of troubles with, you know, trying to explain to our clients that being at the wharf before 4.30 is just not a good thing. You know, like you cannot be at that wharf before 4 30 is just not a good thing. You know, like you cannot be at that wharf before. It's just so hot and I have to take so many videos and and just to have that proof, because no one believes the heat, yeah, that we have at that wharf that sun is just.
Speaker 1:It's there. It just illuminates that entire deck. I mean, if you're there after two o'clock, three o'clock onwards, especially if you're gonna have a ceremony or something there, everyone's dressed up. They're not dressed to be standing in the sun. You're all right if you're wearing a singlet and shorts, maybe right, but you're not.
Speaker 1:You're all done up and uh it'd be, yeah, it wouldn't be a nice it's not a nice uh feeling at all to be there. So you need that sun to just be dropping towards the top of those mountains, and I mean that's the thing as well. I mean that sun when it drops behind those mountains, there is an amazing look, it's a free light show, uh, and that's. I mean I think that should signify the start of the event, so that kind of 4, 30, 5 o'clock kind of style get everyone there.
Speaker 3:Well, that's right, isn't it? Because the being out on that deck at 4.30, because I think a lot of people feel like, oh, there's not going to be enough time, I'm not going to get any sun, I'm not going to use the deck, trust me, you're out there two hours.
Speaker 1:Yeah.
Speaker 3:And the sun itself is still coming off. It comes off, the water comes up under the decking boards, comes from overhead and it radiates off the side of the building yeah you're in an oven yeah you just just outside, you are totally in an oven but then in saying that, six o'clock ticks over, perfect, you get that little breeze.
Speaker 1:As soon as the sun goes on, that breeze picks up and it's absolutely amazing.
Speaker 3:There it's just perfect so that's basically you're saying there is no way to make your six hours last anymore well, well, we would talk about this before.
Speaker 1:Um, so we things like not dedicating an entire hour to speeches, right, yeah, so I mean like you've got to set like you sit through your dinner. If you're having a sit-down dinner, you sit down, the bride and groom are introduced, you go through all that rigmarole, you sit through your dinner and then it's speech time. By the time, that's all done. That's two and a half hours of your wedding done, right. And I tend to find sometimes if those speeches go on too long, it can take the wind out the sails of the wedding and everyone's itching to get back to the bar and get up and do some dancing. So I'm like, if you keep your speeches down to 20 minutes, right, well, there's enough. There's a whole nother hour of your wedding there that you can actually party to, you know having having a one course meal instead of a two course sit down.
Speaker 2:So, that's going to eliminate an extra hour of service.
Speaker 1:Yeah, um not having a buffet, so all those, all those catering companies that sell buffets.
Speaker 2:They buffets may be sound amazing and cheap, but they uh, they take so much time.
Speaker 1:Yeah.
Speaker 2:So by the time your guests get up, go to the buffet, get their food sit back down eat. Oh, maybe go grab some more food it just yeah, actually, and the lining up to go through a buffet, because there's no sequence of service.
Speaker 1:I think I would say, if you've got a hundred people there, it would definitely take you an hour to get everyone through a buffet probably even more, and then?
Speaker 1:you also have. The thing is like the people that went up there first they're done finished their meal and the last table they still haven't been up and got their meal. So it's just a whole destroying mess. And the other thing people need to realise is if they're being sold a buffet by Kera, you can't or you shouldn't have naked flames and then. So then if you're going to need, like electrical power to power bay maries and hot, well that's just going to blow everyone's power. You do not want to have bay maries and elements in there. Uh, the wharf isn't equipped to have that much power, so buffets are really not able to be done there at the wharf I would say, I'm so anti buffets because you've got to think you've got this beautiful table, something set up.
Speaker 3:And then you've got like think you've got this beautiful table, something set up, and then you've got like you say bain marie's and then a table with all food up. It's also extremely like. It is a very hot space, and I just don't know about setting food up.
Speaker 1:No, no, no. I mean the buffet would look great when it's first done and then five people go through it and it just looks a mess, it's like you know, that's a big, that is a big no for me. So I'm like I would say, especially the wharf like table banquet. So it's a one course table bank, about two or three proteins side dishes all down the center table, half an hour or 45 minutes worth of dining. Get on with your life, have a good party for me personally.
Speaker 2:If you want a six hours of awesome time party, then I would personally get on there at 4 30 and have a stand-up cocktail party where you know the food's going around, you meet when you're dancing your party and you know that's because, again, like a stand-up pop, a lot of people think, oh, stand-up hotel party is just not enough food, blah, blah.
Speaker 2:But I always say, sarah, cocktail parties are is a style of your, what you're after. So it's either you know the style that you want to sit down or you want stand up, either way you're going to have enough food, but it just depends on what you want. More you do. You want to party or do you want to have it more formal?
Speaker 1:yeah, I mean like the deck there at the sugar wharf is amazing for a stand-up cocktail party.
Speaker 3:I, I mean those ones there.
Speaker 1:It's one of the best, I would say.
Speaker 3:And that's an easy 200 on there.
Speaker 1:Easy, yeah.
Speaker 3:With dance floor bars. But that then. So talking of your timings and how the Wharf works, because we always get asked this too you can still have everything. You can still have cakes. You can have everything you want. We just have to do. The timings have to be right. You know, you always ask people to cut the cake earlier because of how hot. You can't have a cake, buttercream cake. So there's.
Speaker 1:There is a lot to think about yeah, well, it's like we've got to touch on the cake. We always do that. It's like when the bride and groom arrives there at the wharf and they're doing their entrance, we're like try and get them to cut the cake there and then a because the light's really good they want to get the photographs with the cake. You know they can get it with the mountains and the sunset, so it's a good photo opportunity. But it also means I'm not waiting around until 10 o'clock at night to cut a cake that's your reason for me.
Speaker 2:I don't know why. Personally, I like freak out. Just I have this fear that one day one of the guests is just gonna knock that cake over. So I just, you know, for a cake to sit on the wharf all night and they get cut later on the evening and I'm like, no, no, no, let's just cut this cake, get it out of the way, so no one can like it is.
Speaker 1:It is amazing actually, right. Uh, we we've never had like a cake failure. Hey, we've never lost it like the number of times we've had to carry a cake, move a cake oh yeah, we've never lost one.
Speaker 3:Hey, I know, we've never lost one. I don't know how many more cakes I can carry, uh, but uh yeah but I think that that leads to, and because I guess I'm, I'm, I don't know I'm so old-fashioned but or just want people to understand. Look at the wharf again. If you don't have teams on someone like Rad's because at a certain point I have to go, because I've got to come back out at midnight but your cake people might deliver the cake. They will just stick it in the portrait.
Speaker 1:Oh yeah. They fulfilled their job, they delivered the cake to the show off and they're gone. That's right, it doesn't say on the table.
Speaker 3:They put that in the port room and if nobody's there, and the cake will you know the port room might be full too. Like somebody, you've got to have people there.
Speaker 1:Yeah.
Speaker 3:Or one person around there to take delivery of cakes. You know mum and dad come and they've got special. You know it's's. Yeah, these are the things that are worrying me that people don't understand that. You know, we have an amazing cake provider I love lorraine and that she's.
Speaker 3:She's such a good communicator, but she doesn't know what table the cake is going on yeah, exactly I don't send her a floor plan and just do a big loop around the table and go there's a cake and also they can't deliver at a time that suits us they. They might have four cakes to deliver and so they might need to bring that cake at two o'clock and so then, that's the other question.
Speaker 3:If your cake needs to go into a cold room, well, there's no, there's no refrigeration there, so you need to have a caterer that actually has the ability to put a cold room or that are there at two o'clock. Some caterers won't come till 3 30, so what's happening with?
Speaker 2:your cake.
Speaker 3:Yeah, that's right. So these are the things with that venue that I think every single person who is planning a wedding there and there's a lot of- you there's, there's details that we hide not hide from you, but these are the things that happen that you never know about.
Speaker 1:Yes, yes, I think that's a that's a very important point, uh, and I mean I have like a little sugar wolf handbook there that I've put together. I just want to try and get across to people. It's not an easy venue, that joint. It's a lot of work going into it to make it usable. It's only been up until the last couple of years where there's actually been enough toilets in the place. Finally the council got around and put some decent toilets in there. Up until then that was a whole issue. Thank God we don't have to deal with that anymore.
Speaker 2:We that was a whole issue. I mean, thank God we don't have to deal with that anymore. Yeah, we got the luxury of toilets and fans finally, but then they took out the luxury of a of a sink.
Speaker 1:They took the sink away. I'm like, oh yeah.
Speaker 2:Somewhere to actually unload.
Speaker 1:You know unload.
Speaker 2:So if anyone could see, if anyone would actually be there during the day to see what we back our trucks into that driveway and how we unload, you would be paying us so much more money.
Speaker 3:I swear to God. Well, this is it. That also brings up because you know, I know, you know comparative costing of what happens in Melbourne and Sydney. People think a destination wedding is far more expensive. That is completely untrue. However. It should be a lot more, because the actual physicality of doing events on that wall, or on any venue here for that matter, is extremely labor intensive yes, it is very, very hard work and it does not happen, you know, in a two hour span. Yeah, I mean I think it's like.
Speaker 1:You know there's lots of towns in Australia with councils that have venues. You know, I would particularly say our council venues are lacking in basic stuff. You know power, I mean like a lot of other venues that you'd get, you'd hire off. A council would actually come with like tables and chairs already in there and stuff like not that that would be any good for you anyway. But uh, you know there's, there is a lot of stuff lacking that the council is just like oh no, you've got to sort your, you've got to get that yourself.
Speaker 3:You're like well, you know, I think the big thing, you know, is for me it's power, and and having multiple power outlets in a roof of the building is not helpful for a band to have a bottle ladder yeah you know you can't. How do you get the power up all? So power, water sinks, lighting, lighting, yeah, especially outside, I mean I still I still laugh.
Speaker 1:I mean I I thank the council for putting in the fans and stuff inside. The fans are amazing and they did upgrade the lighting in there. But then they also gave us like these absurd like rave style red, green, yellow, pink lights that can all be synced up to like a dmx. Right, I'm like, what did we need those for? Yeah, I mean, there's no wedding. That. I mean maybe like towards the end of the night, once the dj starts cranking, we might turn them on. But I'm like man, could you've not just given us some like nice normal lighting in here?
Speaker 2:that just yeah that's all we need. Yeah, so we don't have to fill up our water jugs in the toilet.
Speaker 1:Yeah, I still don't know. Whose idea was it that the council said oh, let's put that up there.
Speaker 3:The budget allocation was weird. It was really really poor, and I think that that's the other thing that you know. Talking on that, you know, and there's still, even though every company knows that there's lighting in there and there is enough lighting inside. Now we don't rig overhead inside anymore, and you shouldn't anyway, because it just looks terrible because you've got to miss the fans. Yes, so it's uneven, that's just me, but so quotes shouldn't be going out to clients with lighting on. The council have paid a mozza for track lighting, for gallery lighting and for moving heads. That is a shit ton of money.
Speaker 1:Yeah.
Speaker 3:So why then would you pay a company $1,000 for lighting inside and then you don't have enough money for food, or you know, it's really strange.
Speaker 3:You know, these are the things that I really believe that people need to understand is when you get different quotes from people because I get it, oh, but you've missed all the lighting inside it's like, well, well, why would I charge you a thousand dollars for lighting your already have? Yeah, you need to allocate your money elsewhere, because you do need you actually do need, you know grazing table, you do need umbrellas, you need to whatever it is.
Speaker 3:um, yeah, there's just a lot of things about that building where, yeah, where you know, everybody wants to take a little bit of extra money here and there but when there are people who want to allocate budget properly and a company is honestly saying to you well, this is why you don't need that, and you don't need a bathroom set with a little table and a little chair and a makeup thing, because the bathrooms are so fancy. They're fancy as fuck now.
Speaker 3:Why would you do that? Yeah, like you don't need $500 for your vanity mirror anymore because it's like a bloody George Jetson bathroom in there with the special yeah, that used to be like the Sugar Wolf of old was very much that.
Speaker 1:I could never understand it. When people are hiring a venue and then they still have to pay for their own lighting, their own toilets, to come in their own water, their own vanity. You're like, is it a venue or not? But finally we've got it nearly there. All we want is a sink and water now.
Speaker 3:And a light to load. And a light to load Some kind of, because they put. What did they do? I don't know what you call them, but they're sensor lights on the deck, so Rad's has to go around and disconnect in the power box the sensor lights, because when all you get is toarming through, you don't want those going.
Speaker 1:But they didn't put a sense light on where you load all your trucks. Yeah, they don't care about them. Yeah, yeah, yeah, uh, she'll talk about how, um, how, you go about booking the wolf, like what's the, what's the, what's the procedure there for that?
Speaker 3:well, you go, guys, because council, we're good friends. Well, you I mean I, you have to book the wolf because I love you.
Speaker 2:If you are looking at booking the wolf, it is best to probably go with your provider. So your caterer or your, you know your theme styling, whoever's running and managing your event. If you do it yourself, there is a lot of paperwork that needs to be filled out. There are bonds also. So with myself and Keely, if we do it for you, there is no extra charge. We do it. You know. It's just a service that we provide. We don't charge you extra for that service, and yeah.
Speaker 3:Well, let's just put it out there, so anybody who's confused about this the Shawolf is council-owned and it is council-operated. There is a business that calls themselves Shawolf Winnings.
Speaker 1:And I can say that, and I don't mind saying it, so hello Deb, but it is council-owned and it is council-operated.
Speaker 3:When we say to people we'll book it for you, it's booked for you because of the insurances, the bonds.
Speaker 1:Yeah.
Speaker 3:They will ask you eventually, anyway, who is looking after your event. They will ask you. So you'll still have to tell them at some point. And if you don't start off on the right step, if you have not, I think you can have your venue in mind, especially if we're talking about the show. Have your venue in mind and know in your heart that that's your venue. The next step is choosing your caterer or your event company and then letting them then, before they even do a quote for you for the furniture and lighting, get them to book that wall for you, and then they can then tell you what you need. Or or else you're just doing it around the wrong way because, like I say, you'll get quotes for your venue, but you'll be quoted for lighting. You'll be quoted for things you don't need.
Speaker 1:Yeah, and I guess it's also that thing. If you're the one who's booked it directly with the council and your name's on the file, you're going to be getting the calls from the council about anything that's left there that night, or the mess or the cable ties all over.
Speaker 3:You'll be getting the calls, not the event companies, because you're going to be the one listed as the contact and if you are the contact on that booking, you are responsible for the lockup, which is when I go out, which is, if it is us but any company. It takes about 3 am as standard, but you're not going to wait around at your wedding to lock that door yeah so that is your responsibility if your name is on it yeah, yeah, you've got to also then sweep the floors.
Speaker 3:It has got to be. It doesn't have to be mopped, but it has to be everything out and any large amounts of rubbish or mess on the ground has to be swept up, because the cleaners will not touch any large or food items left on the ground or any napkins. That all has to be removed. That's your responsibility. If your name's on it, you have to go for an orientation on the day of your wedding. Imagine that the council, if you look that yourself, you are expected to go for an orientation to be told how to unlock the bins you've got. You've got to know the lighting. You've got to be able to turn everything off. You're going to lock up at the end of the night and then you've got to call the security company.
Speaker 1:So good luck they don't make it easy for you, do they?
Speaker 3:that is why it's not a self-book venue. Yeah, because people don't understand that either. That cost of that booking does not include a council member coming out to open the venue, to lock the venue none of that you are fully responsible, okay, so can someone explain to me, because I have a lot of trouble with this.
Speaker 2:So how come the council allows you to book the sugar wharf and be able to do byo and self-serve without any insurances or any kind of um liquor licensing? But it's okay to do that yourself, like how?
Speaker 1:is that you're saying that? You saw, I said you're saying book the wharf.
Speaker 2:Me and 50 mates are going to go down and get pissed in the world with our rescues yeah I, I still don't know that's okay with the council to do yeah because they've charged your bond, so they're just going to keep that.
Speaker 1:Yes, and then I think like, um, the insurance, like for the public liability insurance, I think it's like is it four thousand dollar premium or something? So if there's any issues you're up for like four grand worth of, but I still don't. It's such a like I've asked numerous people liquor license and all that. It's like what is the great? This is such a grey area. Yes, I don't understand. So if we're involved and we have to be licensed, we have to be insured, we have to have everything, but there's nothing stopping you just booking it and taking you and 50 mates using the place, I don't really understand the whole.
Speaker 3:I have a double standard of it it is. It's so crazy.
Speaker 1:Yeah.
Speaker 3:Because if we go there and what's happened in the last little while just, you know, because I think that this is really helpful for people too, and why we're going into so much detail is at the end of last year or the middle of last year, the council wanted everybody's insurances.
Speaker 1:Yes.
Speaker 3:So because if there's a problem there, it's our insurances and it's not just a $2 million insurance cover. It is.
Speaker 1:Yeah, I think it's 20. I think it's 20 million, 20 million 20 million public liability minimum there now. So that's all fine, we've all got our public liability insurance and all that. But if that does Joe Bloggs.
Speaker 3:That's what I mean. So if companies who are on your paperwork with that booking on the sugar wharf are carrying at least a minimum of $20 million worth of insurance, if you are Joe Bloggs with your esky, you are not carrying that. That's right?
Speaker 1:Yeah, I don't understand. So if you're just having a birthday party there and it's a self-catered thing, how is everyone protected there? Like if someone jumps off the wharf pissed and hurts themselves, what happens there? At least, if you do that while we're there, well, you're covered because we've got the liability insurance. You know, I mean I'm not going to enjoy the paperwork, but you know, at least it's all going to be all right.
Speaker 3:Yeah, and then that leads us to because we work so closely together is, if you're, you do your booking yourself and then you're getting piece by piece vendor, piece by piece. How do you then, on your council forms, go to? I won't name it, but you go to certain person and you say I need your insurance details for my booking on the wall, and then you go to the next person I need your insurance.
Speaker 3:That is, nobody needs that in their life of course you're chasing 12 different vendors to get their insurance details and, quite frankly, a lot of businesses don't want to tell you anyway, because you know yeah but why would they send you their insurance certificates with all of the dates on that the council made you then and then you have to supply that to.
Speaker 3:It is so crazy. Doing that for 12 different vendors for every single person coming in is so crazy. It's craziness. But I think my thing with all and Radz and I talk about this all the time too is, even though it's a complicated space and we've spent this whole podcast talking about its complications, the complications are offset by how beautiful it is.
Speaker 1:Yes.
Speaker 3:It is.
Speaker 1:It is by far. It's one of the best looking venues in australia. I I mean, I can't think of any other towns or areas that have a venue like that. Yeah right, that's, it's accessible to everyone. I mean, look it's. It's still relatively cheap to hire. So cheap, I mean compared to everything else. I mean it used to be even cheaper back in the day, I mean when I got married there. I think it was like 700 bucks, right. So it was a win-win Back in the day. But I would even think what it's at now is still completely fine.
Speaker 3:That's good, so it's Well, let's talk about that. Apart from Rex Park, it is the cheapest venue to book in the region.
Speaker 2:Yeah, that's hands down.
Speaker 1:Yeah, and any you know, the wet weather plan is right there for you. So did we have someone asked about a wet weather plan there at the sugar wharf and like, how long a lead time do we need for that? Yes, and it's essentially like providing you, providing your, what your wedding is only going to be 100 people the day of right we pre-plan.
Speaker 2:We discuss this with our clients before the event yeah and we just say this is what's going to happen. So what do you always say, keely, to our clients? You always say I don't want it to look like that, we didn't actually put thought into your plan.
Speaker 1:So if it is wet weather this is what it's going to look like I don't want to half ask it on the day and make it look like oh shit, we didn't know what we're doing.
Speaker 2:It's going to look like. This is how it was always meant to look like, even if it's wet weather yeah that's exactly it if you have paid us as a collaborative business.
Speaker 3:My job is to make sure that nobody would know that that was not always the plan and there are ways to do that.
Speaker 1:I mean we do some of those wet weather plans sometimes where we're like and it's never going to be raining all night, so you still get the deck and like it's just be weatherproof furniture, you'll have your 10 minute shower and then everyone's back out there.
Speaker 2:It's not like the end of the world, right but that's that's, that's what, that's what we do you know, a lot of people don't realize like the amount of times that I bring furniture in and out, in and out, because because that's what we do and that's what good companies that actually give a shit about their weddings do for their clients. You know, for me, if it's raining, I will make right. Guys, let's get these dry bars inside so people can mingle inside, you know, if we need to, and then, once the sun comes out, dry wipe back out.
Speaker 1:You know so these are the things that we do to do because we're on site, site the whole time and we can manage these kind of events.
Speaker 3:Yeah, and we had a really, really lovely meeting with Ashley and Gail and Tol and their family yesterday. And hello, gail, gail, we love you. You are not a terrible mother-in-law, gail, you are our favorite-est mother-in-law.
Speaker 2:Our favorite is mother and wall.
Speaker 3:You know, when you have big weddings, rats and I now really know that secondary putting up a marquee on the wharf, it can be done, but financially there's things we can do too. So don't get yourself, you know, in a situation where you feel like, oh okay, I don't know what to do and is everything going to squash into the wharf. There's things that are far less expensive than dropping marquees onto the wharf deck. You've just got to have very, very good again management on site, where rats can, you know, bring things in and out. Uh, you know, you may not, we can set all of our furniture in the raid, so so there's no problems, but there's a quantity, it's essentially.
Speaker 1:It's just, it's management of the venue, right. It's like having people there that know how to use the venue, know everything about the venue. So you know, oh, there's a weird spotlight on yeah, I know where the switch is for that. It's like that's what you really need there. You need strong management of the venue.
Speaker 3:Yep and you just don't get that every day of the week.
Speaker 2:But yeah, we work with our clients so closely that you know, we do have those chats, you know, previous to the wedding, three, four days after the wedding, we have that. You know chat. Obviously we're constantly, hilly and I are like weather zone. Pretty much Our life is weather zone.
Speaker 2:So we are constantly checking the weather. So we will have those discussions and if you can put your 100% trust in us, that we, you know we've done this, we know it. So if you just want to go, we trust what you're going to do, that's the easiest part, I think, is when a client has full trust in us and that we don't have to constantly go, what do you think they're going to think? What do you think, whereas we know we're on the wolf on the day and go? You know what Kili and I go?
Speaker 1:Rats.
Speaker 2:Yeah, yeah I think it's just not going to work. Let's, let's go to plan b. You know, the thing with that is because we've got.
Speaker 3:Because we're there, yeah, and because we, our sheds are, you know, seven minutes away, we can manage weather on the day really really well. Everything in our sheds is insulated. It can be, everything can go out. I'm not precious about anything like that. There's nothing that can be ruined. Our lighting is completely safe. All of our plugs are all tagged and tested. Let's say me, with your kitchen build, you're tempted.
Speaker 1:Hey look, as long as I'm dry, the wedding's fine. That's all that really matters. You can't have a wet chef, right?
Speaker 3:Is there any horror stories that you guys have about?
Speaker 1:the Chagall, not horror. We've never, we've never really had a shocker, have we like there hasn't been a? I have?
Speaker 3:oh, I've had a.
Speaker 2:Oh my god so many shockers um nothing about doing?
Speaker 3:oh, of course not, I'm saying I've had a lot of horrors. Yes, I mean.
Speaker 1:Well, look, we've had that, like back in the early days when we did like setting up the kitchen tent and stuff. The kitchen tent may not have been fastened down as well as it should be and those light breezes I was talking about before were not quite, you know, and I think there was a kitchen tent ended up Over the railing nearly down the beach once. So you know, but that only happens once, right, that thing gets lashed down like but also nobody would know right.
Speaker 3:We're set so early and honestly, I think I've dropped light poles into there and you know, nobody carries just a shed ton of light poles. I've dropped two on an installation when I was learning to read, two when in the dream I mean and yeah, nick had to go to the hardware to buy new timber poles. They had to then be stained black to match the others, yeah, I dropped all the rig um the strapping as well, yeah because I just wasn't hanging on.
Speaker 3:I got distracted, I didn't realize because I was so new and I didn't really have to have your foot on it and your arms. It's very hard to put those on. I've never used a ratchet strap thingy before and Nick just feels like you should just know and he said something to me and I was pissed off and I just remember turning around at the pole.
Speaker 1:I think I've been teaching rats how to use a ratchet strap for like two years. It's just no one can just get it. I'm like what one thing they refuse to learn. You know there's like three things in your life.
Speaker 2:You're like you know what I just don't want to learn that I don't care, just you know the number of times I've come aside.
Speaker 1:It looks like a perfectly good brand new ratchet strap and it's tied in a knot and I'm like, oh my god, stop, what are you doing?
Speaker 3:like it's ruined I know well, so yeah, so then I got about three steps after that to the next sliding pole. I was doing it again and anybody who knows nick or, if you are listening, if you're a vendor you know I talk about him anyway to all of our clients. He's a bright pest and at 5 am it's not his best time, um, and he bloody said something to me again. I dropped the next with the drink. So yeah, I mean, but if you are self-providing, you're not going to go to the hardware and then take it back.
Speaker 3:You're not going to have the cutters to cut it no stain it but you know that wedding still went in and I remember being like, you know, just so like well, no, harm, no foul right so everything's perfect, you know, and and away you go. But stuff like that can happen, you know it's all about like stuff happens, isn't it?
Speaker 1:it's just all about fixing it and making sure no one knows what. You know what happened.
Speaker 3:It's just yeah, yeah but you know that's talking just just very briefly on. That is and the other reason why getting lots of different companies it say that that happened and it was us in the morning but then somebody else was bringing the furniture. Well, that light room did not go up until like one o'clock, because that's how long it took and they were literally painting the backs of that pole.
Speaker 1:Nick stretched it in and was trying to you know, so that we could actually get the light rig up, so that we could get our furniture.
Speaker 3:Imagine if, if you were at the same company and the other furniture company were waiting on standby to drop because you cannot read once the furniture's in getting the ladders to either side through the furniture it is. There's so many things to know. Yeah, yeah, you know sexy building, but boy.
Speaker 1:Yeah, it's always good Like we love it, but it's always once it's all done and you're driving away from there.
Speaker 3:It's always a good feeling, right.
Speaker 1:Yeah, but then the problem is, you might be going there the next day. That's hopefully, if we are. We're like oh, kitchen can stay, well, I'll be back tomorrow. But that's few and far between, isn't it?
Speaker 3:you know, it doesn't happen often so what do you want to say about you love?
Speaker 2:it. Oh god, I love the sugar wharf. Yes, it's. You know I spend what? 50 of my year at the sugar it's. Yeah, so it's um, it is a beautiful venue and but yeah, there are. There are a lot of challenges. Um, for me it's always the weather. You know calling, so yeah, it's just. I think the hardest part for me is when I first started was having to call an ambulance at a ceremony because someone decided to get married at one o'clock in the afternoon and, you know, uncle passed out. So those kind of things it's really hard. All you know having all your guests leave the wharf and stand under a tree, you know, like that, because, yeah, it's just, you've paid all this money.
Speaker 3:Let's just say too, the the other random, and I aren't being mean when we say you cannot get married at one o'clock obviously the heat is a problem, but if you think I need eight hours to get in, yeah I I have to wait.
Speaker 3:So three hour three o'clock in the morning is usually because they do bank up weddings if I'm not the company in the day before. If you think they might not be out till three, sometimes they're not out till four. Legally I'm not supposed to be on the move till eight so I break everyone going at five just to get in a normal wedding for a start at five yeah, I cannot get in.
Speaker 1:Well, we have that issue there with people who are having a ceremony at the wharf and the reception at the wharf, with that whole crossover of furniture. So they want chairs for their ceremony and they want the same chairs from the ceremony to go into the reception. Which means, well, right in the middle of your wedding you've got people coming on to move and I mean, no one looks good. You've got the boys there. They're all sweating like glass blowers asses trying to move everything and it's like, well, you know, we can't be doing setup now. The wedding has started, the reception has started. So unless you either have still have two setups or it's a standing ceremony, like whatever, these are things you got to think about, right? Yeah?
Speaker 3:it's a lot. So then, know, I want to just know one more, I guess I want to hear your secrets about the wharf. To finish this, off, because I think we've helped people a lot, but I want to know what's your one? Well, like, I don't know, like what's a dodgy? What's your dodgiest thing, tom, about the wharf. So no't know. Anyway, the saying is something about what's your high of the wharf, what's your low of the wharf.
Speaker 1:What's your High of the wharf? Well, look, nothing can beat like a long table on the deck there set for dinner, and especially if everyone sat down there at like six o'clock having dinner, I always see that. I think that is primo, especially with like the water's lapping, the mountains and the sunset, you don't get any better. So that to me is like that just sells it. That's the whole thing. That's what you should be aiming for. Anyone who eats later than that's an idiot.
Speaker 3:Anyone eats earlier than that's an idiot, that's the time you've got to do it. Yeah, I agree, right, what's your highs and lows of?
Speaker 2:them. Um, lows of the wolf is trying to deal with the council to. Um, actually, that's it. Yeah, there's so much more that we can go into, but it's too hard. So try and do it with council, you know, even to have the leniency of going in, you know if the day before is not booked, or you know the day after. Yeah, there's no, it's just.
Speaker 1:Yeah, they're not very lenient when it comes to anything like that.
Speaker 2:In a meeting with 15 people, they were like, yes, of course we can do that. But you know, when we asked, hey, is it booked the day before, can we go in there? And you know, help make everyone else's lives.
Speaker 1:Oh, no, god, you can't do that. Well, I would probably suggest to anyone if anyone has a question about the sugar wolf, do not call the council. Call a local supplier. They'll know more about it than the council will.
Speaker 3:I always said that too. I've never seen a council worker, apart from when the toilets are blocked up or something. I don't know what they call them.
Speaker 1:Were you there for that meeting? We'll touch on this quickly before we wrap it up. We had that meeting there with the council and they were there telling us all about the sugar wolf.
Speaker 3:One of the people there telling us about the sugar wolf it was the first time they'd ever been inside the sugar wolf. I was like do you want me to tell you about the sugar wolf? I've been here 500 times. I'll tell you about it. You know, I always say that to people they have. They are not here at three o'clock in the morning to lock up this building and they are not here at 8 am to open it, you know.
Speaker 3:Or, and then when I'm on the deck at 5 am, I've never seen anyone, ever, except when I'm in big trouble where we don't have running water or so you know the toilets and then you, you're calling, there's a department. But I know, even for me when I ring up in at the night where you know where we've been not in trouble, but maybe we've had a problem with a truck or something like that, and there's a number that you're supposed to call at the end of the night and I think this is my pit of it is and there's this number that you ring and you ring, thinking it's the local security or whatever, or after hours of council and it's there so that if you are in trouble on that wall, because we also don't ever want to hold another company up.
Speaker 3:But we had a broken down truck once. So we were doing small loads on a very big wedding and we got to three o'clock and we still had four loads in, and so I run this number and the guy was in Bendigo and he's like, like, where is it?
Speaker 3:and I was like oh, it's the chihuahua in port douglas. I'm in trouble. I need to leave the building but I need to lock it. You know I need to lock it. I'm going to be back, but it's going to take me about 40 minutes to unload, so I'm going to drive back to my shed unload. I've got one more load out. I'm just telling you I've got a lot to do behind me, but I don't want my pin code.
Speaker 3:I won't be able to get back in Because there was a lot of, I think, there was a rave down at the Yachty that night so I had to know we better lock this. Or else you know, and he was like oh, don't worry about it, mate, Just leave the door open. I don't even know where it is and I was like, oh, you've got Bendigo. I was like Bendigo, where Bendigo?
Speaker 1:Bank.
Speaker 2:It's just like you know, council should you know, we have to work so hard to have all the you know right food licenses and have everything in place to be able to cook and do off-site catering, cook and and do off-site catering. But then you know I go there to watch other people when they're doing their events and catering and they don't have a sink, or you know they don't have anyone to wash their hands, or you know you're supposed to have um, to legally to have a food license and to off-site catering, you need to have a tent with three walls right, they're doing. You they're cooking out of a marquee with no walls and and I'm like where are you washing your hands and the chef's there smoking?
Speaker 3:cigarettes. It's like this is disgusting.
Speaker 2:Or we come on to an event the next day to set up our event. And there is cable ties and food scraps, and they've just thrown all their food scraps into the seat.
Speaker 1:You see that little rocky wall down there. There's always cutlery down there, you can see. They obviously just tip their bucket out of water and it's just like knives and forks all down there. And you're like what?
Speaker 3:are you doing? You know, just like, oh yeah, it's gross and I.
Speaker 2:There's no respect for that venue and we respect it because, like you said, it's where we talk with you exactly that's how you know that's that's our home that's what we do for a living, so I think that's yeah like you say, where people go, there's waterfront and I walk in there day after companies and there's just cable ties cut just, and it is plastic lovers.
Speaker 3:Turtles love to eat that. Yeah, it is just full of plastic you get so I get so upset by. We take videos. It goes to the council now, oh, we don't know who it was it's like. Oh, I know who it was yeah, it was.
Speaker 1:The people are people who were here last night. Look at you. I don't know who it was.
Speaker 3:So I think that's you know it is an amazing space. It is. You can. Even though there's like 100 weddings there a year, you can make that look different every single time. You need to have really really qualified, professional people in that space, because it is not as easy as it looks.
Speaker 1:Excellent, I think that's a good point to finish on right.
Speaker 3:yeah, uh, if anyone has any questions about the sugar wolf, feel free to call rads rads knows everything and she can actually ring the council book, because at the moment I'm in a bit of trouble.
Speaker 2:I always break rules yeah, look rads, rads is in she's I, yeah, I love people, so yeah, call me um.
Speaker 1:Yeah, I like it a little bit sex.
Speaker 3:You know one of those. There is another call for you.
Speaker 2:Oh God, yeah, if you want a booking at Sugar Wolf, please get in touch. We'll tell them at 419-4233.
Speaker 3:Something like that yeah, oh my God, wow, sex line, sex line.
Speaker 2:And we don't charge any additional fees and I can talk you through everything about Sugar Wolf. Yes, Excellent.
Speaker 3:Call our sex hotline. Everyone's on duty today.
Speaker 2:You mean sugar war pot wine, all right.
Speaker 1:Well, you've been listening to the victims of love. We'll leave it on that point. Say goodbye girls, bye, we'll see you later. Bye, bye, bye, bye, bye, bye, bye, bye, bye, bye you.