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Update: In light of COVID-19, we wanted to check in and let you know your health and safety are our top priority. We’re still figuring things out and will keep you posted about any changes to our wedding. Thank you for your patience!
Update: In light of COVID-19, we wanted to check in and let you know your health and safety are our top priority. We’re still figuring things out and will keep you posted about any changes to our wedding. Thank you for your patience!
May 30, 2020
Glendale, CA
#sarahandchris

Sarah & Christopher

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FAQs

The Wedding Website of Sarah Ripper and Christopher Buttars
Question

Can I bring a date?

Answer

We are sorry, but we are limited to the number of people we can have at the reception. Please only RSVP for the names on the invitation you received.

Question

When should I RSVP by?

Answer

April 1st. April Fools’ Day!

Question

Are kids welcome?

Answer

We are sorry, but because of a limited head count and the serving of alcohol the reception is for adults only.

Question

Is there transportation to and from the hotels to the ceremony?

Answer

There is not. If your hotel is close enough to the venues, we recommend getting a Lyft or Uber. This way, you will not have to worry about driving and parking.

Question

Do you have any hotel recommendations?

Answer

Check out the travel section of our webpage. You can also look into Airbnb.

Question

Are you registered? Where?

Answer

We are! Check out our registry on our Zola webpage along with our Target registry. (You can find the Target link on our webpage too.)

Question

I have a food allergy, can I make a special request?

Answer

Please let us know of any allergies when you RSVP and we will do our best to work with the vender to accommodate you. There is a vegan meal option as well if that helps!

Question

What are the meal options for the reception?

Answer

Fish - Atlantic Salmon with wilted greens, lemon butter sauce, and forbidden rice. Beef - Bistro Filet with garlic mashed potatoes, grilled broccolini, and bordelaise. Vegan - Stuffed Portobello Mushroom with market vegetable fricassee.

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