Today let's talk about some terms you might not know, but need to understand when meeting with your caterer or reception site. When talking with the site about various ways you may have your reception dinner served, the terms Plated, Russian, or French may come up. Plated service means full plates of food are carried directly from the kitchen to the guests. Russian service means that guest’s plates are left on the table while the food is brought to them on large platters by multiple servers. French service refers to two waiters at a side table or rolling cart. One places the food on the plate, while the other serves.
There are also many types of receptions. Each type serves its own purpose. There is the sit down dinner, where guests are seated and the food is brought to them. The sit down dinner is usually considered more formal. Buffet service while less formal than the sit down dinner is faster and therefore better for large weddings. At buffet receptions, guest stand in line at tables of attractively arranged food and serve themselves. This type reception does not require a wait staff but does require more food to be prepared since portions are not controlled. A staff will be required to watch the food and replace any that runs low.
Semi-buffet is when the table is set with plates, glasses and flatware. The wait staff serves drinks only, the guest pick up their food at the buffet table.
Food stations are another option related to the buffet. Manned food stations are set up around the room. Popular stations include pasta, carving (selections of meats), and skewers (vegetables, meats and seafood). Food stations allow guests to get the food they want prepared hot and fresh by professionals. Breads, salads, and fruits are placed on tables for guests to serve themselves.
Other choices include simple receptions, the cake and punch reception, the dessert reception, champagne reception, cocktail reception with hors d’oeuvres served butler style, and the tea reception.
By understanding these terms you will be better able to decide what you need to make your wedding perfect.
There are also many types of receptions. Each type serves its own purpose. There is the sit down dinner, where guests are seated and the food is brought to them. The sit down dinner is usually considered more formal. Buffet service while less formal than the sit down dinner is faster and therefore better for large weddings. At buffet receptions, guest stand in line at tables of attractively arranged food and serve themselves. This type reception does not require a wait staff but does require more food to be prepared since portions are not controlled. A staff will be required to watch the food and replace any that runs low.
Semi-buffet is when the table is set with plates, glasses and flatware. The wait staff serves drinks only, the guest pick up their food at the buffet table.
Food stations are another option related to the buffet. Manned food stations are set up around the room. Popular stations include pasta, carving (selections of meats), and skewers (vegetables, meats and seafood). Food stations allow guests to get the food they want prepared hot and fresh by professionals. Breads, salads, and fruits are placed on tables for guests to serve themselves.
Other choices include simple receptions, the cake and punch reception, the dessert reception, champagne reception, cocktail reception with hors d’oeuvres served butler style, and the tea reception.
By understanding these terms you will be better able to decide what you need to make your wedding perfect.
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