Serving It Up

Hors d'oeuvres
The trick with hors d'oeuvres is to design a menu that has broad appeal, is appetizing, and leaves guests with energy to party. Besides hors d'oeuvres, having one or two stations with guacamole and chips and baked brie helps discourage people from jumping the waiters as they come out of the kitchen door and provides a natural gathering spot. Passed hors d'oeuvres are usually priced per piece or included in the meal package. For a raw bar, carving station, or pasta assortment, you will most likely be charged per head. Between 8 and 10 pieces per person is ample for a one-hour cocktail reception.

The Main Course
Many people wonder about how they will be serving dinner at their reception. What options do they have and how are they executed. Here are the most popular choices for dinner services at today's wedding receptions.

French Service: waiters heat plates and garnish food at a side table/cart. Although this option is considered by most to be the height of elegance, it is rather slow and requires a great deal of room. A great choice for an elegant and sophisticated wedding reception. Not the best option if you have a large wedding.

Plated (also know as a la carte): waiters carry the food out on plates. The most elegant way to serve plated food is to have waiters carry two plates at a time, and 'blanket' the room, completing one table at a time. This is orchestrated by the captains of the wait staff. Gives a touch of class without the long wait of French service.

Buffets: by far the most popular option. Food stations or tables are done up with eclectic and creative meals and people are invited to serve themselves. Most reception play a game or go by table numbers so there isn't a huge line of people at the buffet line. Buffets also create a shorter reception than a served meal because the downtime between courses almost disappears completely. Choose unique baskets, platters and bowls to display the food. Buffets are not always a bargain as you have no control over portions.

The Toast
It is said that toasts got their start in 16th-century France when a piece of bread was put in the bottom of a wine goblet to soak up sediment from the wine. The goblet was passed from woman to woman, with the last woman to drink getting the "toast" for good luck. The best man is introduced and asks everyone to stand. The bride and groom should remain seated. His toast may be brief and sentimental or it can be more detailed and personal, often amusing and anecdotal. It should reflect the hope and happiness for the couple. It should never reflect the highlights of the bachelor party.

The champagne or sparkling wine chosen to be served at the wedding should be special, one the guests will remember, so it's best not to cut corners here. On average, allow two drinks per person during the first hour of the reception and one per hour thereafter. Also consider the time of year (guests drink more in warmer weather), the time of day (people drink more in the evening) and the age of your guests (people in their 20s and over 50 tend to drink more).