 Ballet Service. The most formal of all services. This orchestrated service entails guests being served at each table at the exact same time. Be prepared to pay hefty labor fees for this type of service.
Family-Style Service. Large platters of food are placed in the center of the table, and then passed among guests. This is popular for less formal receptions, however, be aware of the amount of space that platters can take up on a table. This type of service usually works best when guests are seated at long, wide tables.
Interactive or Action Stations. Chefs prepare food to order in front of guests. Pasta stations are the most popular. This is a great way to upgrade a buffet reception and also appeals to pickier eaters.
Labor. There is usually a line on the proposal that states labor. Most caterers will explain how many servers this includes. If your proposal does not, ask that the caterers clarify by providing you a ratio of servers to guests. For full-service seated meals or French service, typically there is one server to ten guests. Buffets can be 1 server per 15-25 guests. Cocktail receptions can be even less.
Pantry/Sous Chef. Pantry/Sous chefs assist executive chefs at the reception site. They plate the food and dress the platters for buffets. The more intricate your dinner, the more pantry/sous chefs you’ll need.
Attrition. Common on hotel contracts and proposals. It is a minimum number that you cannot fall below, or you will be subject to a higher cost per person. Also called a minimum requirement. This is usually a dollar amount required to use a site.
Gratuity and Taxes. Please be aware that in some areas they can be as high as 25%. Taxes are assessed for the location of the event, not the location of the caterer’s business address. DC taxes are higher than certain counties in Virginia and Maryland.
Consumption. Totals assessed based on the amount of drinks consumed by guests. Most caterers will give you an estimate, but it could fall well above or below the estimate. Some caterers will allow you to place a cap on the amount you want to spend. You can also save money in this area by closing the bar during dinner or only serving beer and wine.
Tastings. Once you’ve narrow down your menu selection and feel comfortable with a caterer, request a tasting. You would not buy your wedding dress without trying it on, so why feed your guests food that you haven’t tasted? Some caterers offer group tastings several times a year while others schedule them on an individual basis. Ask your caterer if you can drop in on an event while they are setting up. This will help you see the quality of their work and the efficiency of their staff.
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