Recession dampens graduation party plans

High school and college graduations don't come around often in life. But when they do, it's time to party.

Even if, for members of the class of 2010, the party may be a bit less extravagant than it might have been in previous years when the economy was more robust.

Graduation parties "are big here, whether it's UNLV or high school," notes Audry Bondurant, a sales representative at RSVP Party Rentals.

But, she adds, "this year, they have been scaled down."

Party-throwers are "more or less sticking to the basics," Bondurant continues. "They're just not going overboard (as) in the past."

So, rather than hiring live musicians, or even a DJ, this year's grad party music may be coming from Junior's iPod.

"I don't find we're getting a lot of calls" to play graduation parties, says Thom Pastor, secretary-treasurer of the Las Vegas Musicians Union Local 369.

But demand for live music is down even for such traditional full-tilt party occasions as quinceaneras, Pastor adds.

Across the board, he says, "I think people are kind of pulling back a bit what they spend for these things."

Maggie Pallan of Two Chefs to Go, a Las Vegas catering/personal chef service, notes that the demand for graduation party catering also seems to be "down from recent years."

It could be that party planners are taking a do-it-yourself approach to feeding guests by opting for backyard barbecues or laying out party platters from a supermarket.

Yet, Pallan says demand for catering at such events as weddings remains healthy. Maybe, she says, clients consider some events more suited to a DIY approach than others.

"You know, high school graduations these days, there's more a feeling of, 'I'll put out a cold cut platter and make some punch, and that's going to be OK,' " Pallan says. "But, at a wedding, there is still a certain expectation for the guests."

Of course, demand for graduation party catering also could increase as the high school commencement season approaches.

"This last year-and-a-half, people seem to kind of wait until the last minute," Pallan says, noting, in talking to other vendors of party services, "they say the same thing."

But even budget-minded, do-it-yourself party-throwers seem to be cutting back.

"People are working within their budget this year," Bondurant says. "Instead of renting, like, a $29 tablecloth, they're ordering standard linens."

Roger Hansen, owner of Action Party Rentals, says that, in a typical year, a customer may spend $300 to $400 to rent tables, linens, chairs and other necessities for a party. This year, however, they may cut that in half.

"It seems like we haven't been getting what we usually get," he says.

Smaller parties do seem to be the thing this year, Hansen says. "They want to do something that recognizes the graduate, but they're just doing it on a smaller scale."

Families are using their own tables and chairs, however mismatched. They're opting for less extravagance. And, Hansen says, instead of renting chafing dishes to serve a full meal, they're serving hors d'oeuvres.

Angela Blagg, communications coordinator for Bishop Gorman High School, says she has heard a few Gorman students' parents talk about how "they're going to have a graduation party, but most of them will be pretty small -- like, the family at home."

David Lamb, dean of student life at The Meadows School, says that, from what he's hearing, families of prospective grads will be having everything from "just a small, intimate family get-together to big, full-blown parties."

Some "might be cutting a few corners, perhaps," he adds, but, "from what I've seen, families are still giving their students a party."

In fact, it is a safe bet that the valley will be home to at least a few full-tilt blowouts this commencement season. Recession or not, Hansen says, some proud parents "don't care. They're gonna want (to convey) a certain perception, and that's all they care about."

All parents, Bondurant explains, "want a party to celebrate the fact (their children have) hit this milestone."

Even if, she says, "it's just a little more economical."

Contact reporter John Przybys at jprzybys@ reviewjournal.com or 702-383-0280.