The first recorded instance of a “toast” to a person is in 1649 – when the spiced toast was taken to a lady - and the Master of the Toast or Toastmaster, or latterly the Butler, thereafter took on the role of proposing the toasts.
The Toastmaster became more of a “personality” in 1705 when Richard “Beau” Nash set himself up as a master of ceremonies in Bath and later in Tunbridge Wells. In the eighteenth century there were even special toastmaster glasses, having deceptively thick bowls that held a small quantity of drink, thus enabling the Toastmaster to propose numerous toasts with minimal ill effects.
The red coat originated in 1894 when noted Toastmaster William Knight Smith, concerned at being mistaken for a butler, was persuaded by his wife to wear a toat in military red; the Prince of Wales (later Edward the Seventh) approved of the colour which from that day forward has been recognised as the mark of the modern Toastmaster.

Having someone with responsibility for these elements of the reception will ensure that the event runs smoothly, eliminating pauses where the bridal party and guests aren’t sure what’s happening or what to do next.
Etiquette and protocol
The proposing of formal toasts should be considered as a particular and special honour or reward. In most cases, apart from State occasions, Civic receptions, and Wedding receptions, there is usually certain local customs and traditions that need to be maintained.
With many toasts, the recipient is expected to formally reply with a speech which could vary in length depending upon the purpose of the toast and the occasion.  If a formal reply is expected, the recipient should be briefed in advance of the occasion. It is however, customary for quests to stand when giving the toast, with the exception of the recipient who will remain seated.
This custom is waived at Royal Navy dinners on board ship and is observed today at Royal Navel dinners when the Toast to the Immortal Memory of Admiral Lord Nelson is proposed at traditional Trafalgar Night dinners usually held in October each year.
There are a number of general and conventional toasts which need to be included at any formal gathering or meal. Toasts are usually made at the end of a meal, with the exception of State events, where they can be made before the meal commences.

To be continued