(Closed) cocktail hour

posted 7 years ago in Miami and South Florida
Post # 3
Member
334 posts
Helper bee
  • Wedding: May 2012

How many guests are you inviting?  Have you talked to your caterer or are you doing self-catered?

We’ll probably do stationary hor d’ourves which can be a little more expensive because you don’t have waiters regulating the intake (aka: Uncle Bill can eat as many canapes as he wants!).  I think passed vs. stationary is a personal preference and I doubt your guests would judge you either way.

On the other hand, if you’re talking about “food stations” like sushi chefs preparing custom rolls or a carving station…?  That can get expensive real fast and is way not necessary in my opinion!  I’d rather do a carving station for dinner than cocktail hour!

If you can’t get the info from your caterer, there are a lot of calculators online that can help you decide.  General rule of thumb though is 8 – 10 “pieces” per person, though of course that varies depending on what kind of food you’re serving.

Post # 5
Member
1359 posts
Bumble bee
  • Wedding: June 2011

our wedding coordinator told us 3-4 pieces per person, per hour. hope that helps!

Post # 6
Member
177 posts
Blushing bee
  • Wedding: July 2011

We are having a cocktail hour and we calculated only 4 passed hor d’ourves per person. Now I am worried that isn’t enough!! I had read that if you are having a sit-down dinner shortly after the cocktail hour, then 3-4 pieces per person was sufficient. If I were to up that to 8-10, my budget would be blown! 

Post # 7
Member
1359 posts
Bumble bee
  • Wedding: June 2011

@delight: I personally wouldn’t do 8-10 – especially if you’re paying for a meal right after cocktail hour! you want people to enjoy the food 🙂 and the dessert!

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