Post # 1
so we just had our menu tasting on saturday, and the food was fantastic. my biggest fear is that sure it was great at the tasting, but what about when they have to make it for 120 + people?anybody else have this fear, or am i worried for nothing?
also – i think we are going to add mini reubens and mini croque monsieurs to our cocktail hour as passed hors devours – i think it will be totally cute and yummy. what do you think?
Post # 3
i didn’t mean to post this in ’emotional.’ anyone know how to move it to the right board?
Post # 4
I wouldn’t worry about it not tasting good for your guests. Generally if they do a lot of functions, they have it down to a science so it should be just fine. Mini ruebens sound awesome….I’m putting that in my "someday soon wedding" folder! 🙂
Post # 5
- Wedding: August 2009 - St. Thomas of Villanova Church & the F.U.E.L. House
Mini reubens sound fantastic! We’re considering croque monsier for our cocktail hour.
I agree with happilywaiting — seasoned caterers are pros at this, and can totally handle multiplying a recipe, factoring in plating and busing, and effectively serve a large group with ease!
Post # 6
What type of service are you requesting that your caterer provide? Buffet, family, plated etc? If its a sit down meal, you may want to ask the server to guest ratio…when I was a waitress and we did large banquets 1:12 was considered ideal, if there were children it was usually 1:8. Your caterers are professionals, I’m sure they will do their best to make sure the food at your wedding is up to, if not above, par.