Hayes & Fisk Photography
Choosing a service style can be difficult. You may find yourself asking questions like; “How do we know what works best in our reception space?” “Are we limited in how many entrees we can select?” And of course, “What is this going to cost?” Once there is a better understanding of each, making this decision may be a little less daunting. So, let’s get to it!
PLATED AND SERVED Plated and served dinners tend to be one of the more traditional service styles and have become quite popular since the dealings of COVID-19. These may be executed two ways: A dual/duet entree: each guest receives two proteins, a starch, and a vegetable. Pre-selected guest’s choice: attendees select their entree when they submit their RSVP.
PROS: · Allows all the salads to be served (or preset) at once, and then the entree to be served on one plate with the accompanying vegetable and starch. · Sets the tone that the evening is formal. · You can work closely with the caterer on the plate presentation.
CONS: · A limited variety could pose a challenge to dietary restrictions. · One of the most expensive forms of service as a full set of utensils, china, and occasionally glassware is required to execute each course. · Requires a large overall staff for high-quality service.
TIP: Be mindful of vegan/vegetarian friends. Ask the caterer if they can provide a plated vegan/vegetarian option. It’s also great to ensure the salad option can be altered to accommodate any dietary restrictions/allergies.
FAMILY STYLE
Family Style dinners create a warm atmosphere at the table. Guests feel a sense of home as bowls and platters are passed around during conversation, giving the feeling of comfort, as if at their own dinner table. Servers bring salad, proteins, and sides to each table and replenish as necessary.
74
R I C HMO ND W EDDI NGS MAGA Z IN E
