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For clients, a hamper reads as considered. It arrives as an occasion in itself, it shares around an office, and it carries a professional message without tipping into extravagance. Choose one with a neutral presentation rather than anything overtly seasonal, so it works whether it lands in March or in the week before Christmas. A restrained box travels better across industries and personalities than a novelty one.

Get the count right with a sensible buffer, place each favour consistently, and order well ahead of the day. The etiquette looks after itself once the logistics do.

Quantity is the next decision, and it is where couples tend to overspend or come up short. Work per table rather than per head at first. A round of ten guests usually wants ten individual favours, plus a couple spare for the top table and any late additions. Order roughly five to ten per cent over your final count. Chocolates keep, so a small surplus is never wasted, whereas a shortfall on the morning is a genuine headache.

Provenance makes any of these feel more deliberate. Lily O'Brien's gifting O'Brien's has handcrafted its chocolates in Newbridge, Co. Kildare since Mary Ann O'Brien founded the brand in 1992, so even a modest box carries a bit of story you can nod to. A gift that comes from somewhere specific always reads as more chosen than one that does not.

One honest note. If the couple ask about ingredients or dietary suitability, point them to the published product information rather than answering yourself.

Under the lid, the chocolates are the same handcrafted collections Lily O'Brien's has made in Newbridge, Co. Kildare since 1992, so personalising the outside does not mean compromising on what is inside. That balance is the point. The recipient gets something that looks made for them and tastes the way the brand has always tasted.