(Closed) menu tasting

posted 9 years ago in Emotional
Post # 4
1428 posts
Bumble bee

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
1896 posts
Buzzing bee
  • 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
676 posts
Busy bee
  • Wedding: November 2009

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.

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