(Closed) Guest food choices

posted 6 years ago in Food
Post # 3
4336 posts
Honey bee
  • Wedding: October 2011

We had our RSVP cards explicitly say, “Please write the initial of each guest next to their entree selection.” but I still had to contact tons of people to ask what they wanted. I also made sure the line to write their initials was extra long, so they might think twice before just putting a check mark.

For our caterer, I just put a little “B” or “C” or whatever initial of the entree it is, just tell the caterer what everything stands for. I’ve also seen things like different colored stickers or (obvious!) different colored ink.

You should check with your caterer to see if this is how it’s done, but the way I just described is how I’ve usually  seen it done.

I know some people have menus. I personally don’t see a point in them. They’ll get the food when it’s placed in front of them, (and if it’s on your website) and if they have dietary restrictions, they should have mentioned them ahead of time or checked the website. (Or can ask the server.)

Post # 4
11356 posts
Sugar Beekeeper
  • Wedding: May 2009

Does your caterer perhaps offer a combination plate of beef and chicken (smaller portions of each, of course)?  I wanted to offer my guests AMAZING food, but I did not want to get lost in the complex details of having to decipher who from a family of four was selecting which of several entrees etc. Instead, I decided to do what I had recently seen done at two other formal weddings, and that was to offer a combination plate of filet of beef and shellfish. 

Although we had a special kids’ meal for the children, all of the adults at our wedding received the combination plate — with a small number of exceptions.  I personally knew that a handful of our guests are allergic to seafood, so THOSE guests received a combination plate with two portions of the beef.  My dad, who is Catholic, does not eat meat on Fridays, and I was married on a Friday, so HIS entree was a double portion of the seafood. 

Our reply cards did not make any reference at all to menu selections and were used only to indicate the name(s) of the guests and whether or not they would be attending.  However, we listed our dinner menu in detail on our wedding website, and we had a note at the end asking anyone who is allergic to shellfish, or who cannot eat beef, or who required a vegetarian entree, to e-mail us to let us know.

At the reception, we had escort envelopes bearing guests’ names.  For the overwhelming majority of guests, all that was inside was the escort card indicating the guest’s table number.  However, for my small number of menu “exceptions,” I used vellum and sparkling letters in one of our wedding colors to create beautiful, little, specially coded cards that asked these guests to place the cards at their place settings.  The cards specifically identified for the venue’s servers which guests received the double portion of seafood, and which received the double portion of beef.  I also had one guest who required a vegetarian entree.

I was so happy at how simple this “system” was, and my guests just raved and raved about the food at our wedding! 🙂

I hope you are able to devise a system that will work best for you, your Fiance, and your guests and that you have a wonderful wedding!

Post # 5
2416 posts
Buzzing bee
  • Wedding: September 2012

Hmm…I actually didn’t think about this but would probably write to initial the choic and then but an inital or sticker on the back of the placecard…I think that is usually standard

Post # 6
12 posts
  • Wedding: October 2012

Our setup is similar, our guests have a choice between three meals (chicken, roast beef and salmon). Once they RSVP with their meal choice, I let my hall know the choices for the table (for exampls, table six has four chickens, two beefs, and two salmons). Then at the reception, the servers simply bring this number of entrees out to the table and ask each guest what they ordered. SO much easier than trying to make sure each individual seat has a meal assigned to it.  If you can, ask if your caterer will use this method-our chef has already assured us that he has a few of each dishes extra on the night, so if someone doesnt like an entree, or changes their mind, then they can switch it up at the last minute. I’m also giving a master list to our on-site wedding coordinator of the guests names and what dish they ordered, so if anyone forgets she can remind them.

Post # 7
2819 posts
Sugar bee
  • Wedding: February 2013

Usually you request that guests “initial” their food choices. As for catering, you give them the seating plan & indicate where each guest will be and what they ordered. But if you want extra security, you colour-code the placecards, or put a small chicken/cow/fish (sticker or clipart, there are some really nice plain outline/black fill images available) on them.

Post # 8
786 posts
Busy bee
  • Wedding: December 2014

Regarding having guests order upon sitting down at the table, this is what we’re doing. I don’t know if this is typical (seems like its not) as it does drive up the cost as the chef needs to prepare a signifigant amount over what would normally be needed (since you wouldn’t be able to give them a number beforehand). But i really don’t like putting food choices on the reply card. But yes, it can be done. We will have a choice of filet mignon, seafood of some kind (we haven’t decided on that one yet), and a vegetarian entree. Each guest will have a menu at their place setting and will order the way one would at a restaraunt. Obviously, in this case, the menu would be necessary so guests would know what their options are. 

We’re doing this same format for the rehearsal dinner as well.

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