(Closed) Sit-down dinner

posted 10 years ago in Reception
Post # 3
61 posts
Worker bee
  • Wedding: June 2012

All you need to do is give your vendor a list of how many of each (beef, chicken) and mark the back of the place card with a small colored sticker (purple = beef, green = chicken) and they will do the rest!

Post # 4
54 posts
Worker bee
  • Wedding: May 2012


I was having this same issue. My first idea was to code the back of their place cards (like a colored dot – blue for fish and so on). Then I decided to buy these cute litte bell plate card holder that had a heart shap on the top that holds the place card. They will be pre-set at the table already for the guests (they will know where to sit with a master seating chart when they walk in). around the top of the heart I am going to tie a ribbon of white, purple or silver (our wedding colors) denoting what color is for which entree. This way the servers can EASILY see what goes with what instead of looking on the back of the card to see a “dot”.

Hopt that makes sense!

Post # 6
63 posts
Worker bee
  • Wedding: September 2012

My Caterer needs to know not only how much to order as far as chicken, beef, etc., but also who ordered it. I just re-designed my RSVP yesterday.

I have for the entrees a line for the number for each guest and also a longer line so they can write the name of the guest/s ordering that entree. 

____#Chicken   Name of guest/s for entree ____________

Also if my guest RSVP online I will get an automated email for who, what, and how much, plus it will also be added to my guest list on my web page.

So when I make my seating chart I will have the person’s name and what they ordered and I can make place cards.

This seemed the best solution for me because I am concerned that the guests will forget or try to order something different at the reception, then maybe have someone missing an entree they wanted.

Post # 8
3 posts
  • Wedding: October 2012

We aren’t having place cards, but we are having a sit down dinner.  We are doubling our favors (cupcakes in a jar) to also be place cards.  So, the guests will come in a pick up the jar with their name on  it and go to their corresponding table.  The servers will know what to do because each jar will be decorated specifically to the entree that guest chose. 

Post # 9
1472 posts
Bumble bee
  • Wedding: November 1999

I meant to do the whole color-coding thing, but I actually forgot. I think I just sent my caterer the list of names of who was seating at each table and what they ordered (like Table 1: Mr. Smith- chicken, Mrs. Smith-fish, etc. ) and the catering staff figured it out.

In our case they made some extra dishes in case there was any confusion–if someone forgot what they ordered or thought they ordered something else and the staff didn’t know, there was enough food for them to get what they wanted.

Post # 10
1662 posts
Bumble bee

In all the weddings I’ve been to, the servers will go around and ask everyone what they ordered. So they know how many of what to bring to each table. I’m sure a few people change their order or just forget and may get something else, but caterers usually buy a few extra of each just in case. 

This is after the caterer is given the #s from the response cards, so they know how much to buy.  

Post # 11
10972 posts
Sugar Beekeeper
  • Wedding: September 2011

I did the placecards, color coded as well.  It took some time on my part, but I think it all worked out, though I’m not sure it was too necessary!

Post # 12
63 posts
Worker bee
  • Wedding: September 2012

@jangbeh24:  I don’t think it will be to confusing once you get started. Ask your caterer for tips/advice I am sure he/she will help you out. My caterer told me one bride put cute stickers like a cow, etc. on her place cards I might do that.

I think the place cards will help the guests know what table to sit at (I really don’t care if they switch seats at the table just as long they get the right entree) and help the waitstaff what entree to go get for the guests so hopefully it will go smoothly.

I figured the caterer would have extras on hand I think they are suppose to. We just don’t want the guests suddenly ordering the most expensive entree last minute at the reception lol.

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