Are French and Russian service completely foreign
to you? What does your caterer mean by a gratuity? Here’s a handy
translation of the terms your caterer uses so you can speak her language
fluently.
Buffet. Guests help themselves from large displays
of food. Buffets are great for offering a variety of dishes and allowing
guests to pick and choose.
Cocktail Reception. This elegant type of reception
runs from 4 to 7 p.m. and features substantial hors d’oeuvres
or a light buffet.
Consumption Bar. The bartenders keep a running tab,
and you pay the final bill at the end of the evening, based on how
much your guests drank. A good idea if your guests are light drinkers.
Entrée. The main course of your reception meal.
Family Style. Platters of food are placed at each table and guests
pass the platters around and serve themselves.
Food Stations. The hottest trend in reception dining.
Similar to buffet service in that guests serve themselves, but instead
of one long table, food is divided into several themed locations,
such as a pasta or seafood table .
French Service. No, your waiters will not be wearing
berets when they serve your meal. Instead, expect waiters to serve
each guest individually from a tray held by another waiter.
Gratuity. In simpler terms, the tip. Caterers usually
include this 20 percent fee in their final tally.
Mixed Drinks. Drinks that require more than one ingredient
or special mixing equipment. Providing them at your reception could
raise the bar tab.
Open Bar. You pay a flat fee for your guests to drink
all night.
Plated Service. The plates are already full of food
when they’re brought from the kitchen and placed in front of
your seated guests.
Poured Drinks. Easy-to-make drinks—the ones that
aren’t shaken or stirred.
Premium Brands. Top-of-the-line liquors. You’ll
pay more if you stock the bar with these “name” brands instead
of cheaper, generic house brands.
Russian Service. Similar to French service, except
the extremely coordinated waiters hold the trays of food in one hand
and serve the guests with the other.
Tray/Butlered Service. Waiters walk among your guests
with trays of hors d’oeuvres or drinks.
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The first step is to gather the following information:
Contact Name, Department, Phone Number, Day, Date and Time of Event
(Beginning and End Time) Location (including a Rain Location, if applicable)
Service Style i.e. (Breakfast, Luncheon, Reception, Dinner, Meeting,
Table Service, Buffet, Set / Clean etc.) Estimated number of guests
Menu (including special dietary requests i.e., Kosher, Vegetarian,
etc.) Bar Service Requirements (Full Bar Service or Beer and Wine
Only)
Room Set Up i.e. (Round Tables, "U" Shape, Theatre Style
etc.)
NOTE: IF YOUR EVENT REQUIRES A SPECIAL MENU AND ARRANGEMENTS,
PLEASE CALL US ONE MONTH PRIOR TO SCHEDULE A CONSULTATION. (Back to
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Who is the Contact person?
We encourage only one person from your organization to conduct all
business with our office, this helps to avoid miscommunication. This
individual should be available to answer any questions we may have
in relation to your event and should have the authority to make decisions
on behalf of your group.
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