AT THE RECEPTION Style of service: American (guests served from plates brought from kitchen), French (guests served individually from platters), Buffet (selfserve at buffet table), family-style ■ Soup? ■ Appetizer? ■ Salad and/or vegetable platter? ■ Will there be a choice of entrees? ■ Any menu substitutions, specially priced children’s meals? ■ Side dishes? ■ Assorted relishes? ■ Bread, rolls, condiments, dressings? ■ Beverages (at the table, open bar, by consumption at the bar, rolling, juice bar) ■ Dessert/Viennese table? ■ After dinner drinks? ■ Wedding cake (included in price? Additional cake cutting fee?) ■ Ideas on how to decorate the table?
ERIC LIMON
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catering
FOR THE OCCASION
FIRST THINGS ■ Date of the wedding, approximate number of guests, wedding venue ■ Discuss options: sit down, buffet, food stations, or cocktail reception ■ Price per person: make sure caterer’s price range fits your budget ■ Start and end times for each phase of event ■ Does caterer share your vision of the event? FOOD AND PREPARATION Opportunity for food tasting (Cost for tasting? Can cost be deducted from eventual catering bill?) ■ Any food previously frozen or all fresh? ■ Wedding cake included? ■ Special menus such as vegetarian, vegan, special recipes or restrictions? ■
BEFORE RECEPTION Hors d’oeuvres (Hot, cold, stationary, or served? How many and what kind?) ■ Timing of cocktail hour to coincide with formal photos? ■ Beverages (Punch, cocktails, soft drinks?) ■ Children’s table? ■
40 AMELIA ISLAND WEDDINGS
WAIT STAFF Number of servers and bartenders Ratio of servers to guests (1 server to 16 at a sit-down meal, 1 to 25 or so at a buffet is one guideline) ■ Cost of servers ■ Dress code ■ Gratuities included? ■ ■
MISCELLANEOUS What rooms will be used? Is the caterer familiar with the kitchen facilities and the reception room? ■ What items, if any, will caterer provide (chairs, tables, flatware, dishes, glasses, linens)? ■ Discuss price of above, and request samples ■ Does the caterer have photos of previous events to show? ■ Tables, chairs, utensils, dishes, paper goods ■ Other party items (e.g religious items, place cards, table numbers, candles, matches, guest towels in restrooms?) ■ Can the caterer recommend other weddingservice professionals? (Is the caterer acquainted with wedding planner, florist, or other professionals to be used?) ■ Don’t forget to clarify details (e.g. cheese plate: what kind of cheeses included? portion size?) ■ References are always a good idea ■ Check for insurance coverage ■ ■
AFTER THE PARTY What happens to leftovers? Ask the caterer to prepare a “take-away basket” for the couple
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