Questions to Ask the Caterer

Questions to Ask the Caterer • What is the estimated cost per person for a seated dinner? Buffet? Cocktail reception? Open bar? What does the cost include? • What is the staff-to-guest ratio? (For seated meals, the ratio is usually one waiter to 8-10 guests.) • Have you worked at my prospective reception sites? Can you recommend other sites for weddings? • Do you have a set menu? Can the menu be modified? • Can the kitchen staff adhere to special dietary restrictions for some guests who may be diabetic, kosher, vegetarian? • Do you have liability coverage — including liquor liability? • Can you supply a list of references? (Contact at least two) • How much advance time is needed to confirm a reservation?

How Much Party Liquor to Buy • Can I arrange to view the catering of TABLE another wedding reception to check food display, service style, flow, organization? OF PARTY EQUIVALENTS If You 're Can we arrange to taste foods on the Entertaining menu you suggest? • Do you set tables? Provide linens? Order floral arrangements? Coordinate the music? • What is the policy for payment, tipping? • How much advance time will you need to set up? • Can you send me a confirmation letter including the wedding date and time, names of service help, tipping policy, decorating time, color schemes, menu, cost per person? • Can I see available linens? What is the additional rental cost? • Will the hors d’oeuvres be butlered or on a buffet?

Pre-Dinner Cocktails You 'll Average

For a Party You 'll Average

4 People 8-12 drinks 12-16 drinks (one fth required) (one fth required) 6 People 12 to 18 drinks 18 to 24 drinks (two fths required) (two fths required) 8 People 16-24 Drinks 24-32 Drinks (two fths required) (two fths required) 12 People 24-36 Drinks 26 to 48 Drinks (three fths required) (three fths required) 20 People 40 to 60 Drinks 60 to 80 Drinks (four fths required) ( ve fths required) 25 People 50 to 70 Drinks 75 to 100 Drinks ( ve fths required) (seven fths required) 40 People 80 to 120 Drinks 120 to 160 Drinks (eight fths required) (ten fths required)

Helpful Hints to Ensure Enough For Your Party

Champagne

1 case (12 fths) serves 50 people (82 drinks). Champagne fountain will operate with as little as three bottles of champagne and as much as 5 gallons.

Liquor

Plan on approximately two drinks per hour, per person. ere are 21 to 28 drinks per quart of liquor. Taste preferences today are: Vodka, Scotch, Gin, Bourbon.

Punch

One gallon of punch serves approximately 24 persons (32 - 3 oz. drinks with ice).

Cocktail Napkins

Plan approximately two to three napkins per person for a three hour party.

Co ee

One pound of co ee serves 60 to 80 cups.

• How much are your overtime and cancellation costs? • Can you give me a ceiling on anticipated menu price increases? (Caterers quote final prices 90 days prior to the wedding.

Due to rising food costs, an increase might be 10%.) • When will the wedding cake be delivered (if your caterer will provide you with one)? Is the cake cut by the banquet staff? • Will you feed the photographers, the musicians? • What is the guarantee requirement for number of guests? • When must I provide a final guest count? Get all estimates in writing: contracts should state what food and drink is to be served, how many servers will be needed, and a provision to inform the caterer of the final number of expected guests at least a week before the wedding. a