Post # 1
In a week and a half I will be interviewing caterers for our hors d’oeuvres reception. Basically, we are going for a meal-heavy passed and stationed hors d’oeuvres reception, with a combination of regular and standing tables as well as lounge and outdoor seating.
I am posting to get advice on what questions to ask the caterers. I am curious what you all think should be asked of any caterer, and if you can think of logistics questions for this style in particular.
Thanks in advance!
Post # 3
- Wedding: March 2010 - Ritz-Carlton, Half Moon Bay
exciting! here’s my two cents, i’m sure there is a lot more ideas out there:
quantity of food they recommend
how many stations?
variety of different dishes (i.e. 4 types of hors d’oeuvres, 7?)
how many staff will be passing food?
bar or passed drinks?
who watches the food to make sure it’s replenished at the stations?
get an idea of your space/table needs, as well as plates/napkins/etc.
good luck and have fun!
Post # 4
Great suggestions! Thanks so much.