dinner, unless specific wine service is requested. In this case, be prepared to have extra staff to manage the task of offering wine at each table while plates are being served. If an event is properly staffed with well- trained personnel, a room of 200 people can be served within fifteen minutes.
The third mode of service is themed stations. In this application, small plates, or a variety of serving vessels are used to engage guests and invite them to experience different flavors at each station. Stations are also differentiated from a traditional buffet by having a chef prepare dishes in front of the guests. This added element can bring the smells of a dish into the room, create conversations about the method of preparation, or simply provide a fresh hint of the grill quality that otherwise is difficult to achieve at catered functions.
to your guests and lets the meal take center stage before dancing begins.
When discussing this option, it is important to listen carefully to the amount of labor your caterer suggests to ensure the service is flawless. A quick rule of thumb is one server for every fifteen guests in attendance. The kitchen staff will then be determined by the number of elements on a plate and the entrée choices offered to the guests. In attempt to cut costs, clients’ often wish to cut labor, however most caterers would advise against staff reductions. For example, bartenders can help serve water and wine during
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At Harvest Moon, one station that employs our creativity is our Asian noodle stand. Traditional Chinese takeout boxes (which can be found in a variety of colors) are set decoratively on a table and each box is filled with Udon or rice noodles, accompanied by a pair of chopsticks. The rest of the station is filled with a variety of sauces to dress the noodles, an assortment of meats, and a
Story continued on pg 82
TheWeddingPlannerMag.com
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