CATERING
Most wedding venues will have in-house catering services. Be sure to review the venue’s menus before booking to determine that their pricing and cuisine fits your taste and budget. Once you have booked the venue, sit down with the catering manager and review the various culinary options ~ do you want a seated 3-course dinner, or passed heavy hors d’oeuvres, or a variety of stations? Ask what are the venue’s most popular cuisine choices and which style of service they feel works best at their site. Next, it is important to have a tasting so you will know how your dinner will taste and be presented. Don’t be afaid to suggest changes! Take notes about what you like and don’t like and snap a picture of all the items that are served.
If your reception is at a historic house or vineyard, it is likely that you will have to find a caterer. Again, the staff at the venue will be your best resource. It is possible that you are limited to a select list of caterers that are approved by the venue. When you contact the caterers, ask if you can have a tasting without signing a contract. Typically there will be a fee for the tasting if you select an alternate caterer. Ask them if you can chat with one of their former brides to compare their experience with your expectations.
CONSIDERATIONS
Remember that the gratuity is normally between 18% - 20% of total bill and tax is 9% - which really adds up!
If you are having a stationed event - ask your caterer to serve foods that can be consumed with a fork only – your guests typically will not be seated.
If you are including toasts during a plated dinner it is always best to schedule them at the end the meal so that they don’t disrupt service.
Ask what your servers will be wearing – if your event is black tie you will want the wait staff dressed appropriately.
THEWEDDINGPLANNERMAG.COM
PLANNING GUIDE
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ANDREA HUBBEL PHOTOGRAPHY
MEG RUNION
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