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"Heavy Hors d Oeuvres/Cocktail Buffet"
This style of service typically will include 3-5 types of Butlered Hors d Oeuvres, which are served in conjunction with the stationary offerings. Desserts with coffee and tea service are optional. The time of day and the nature of the event will dictate the numbers and quantities of the food offerings, as well as the number of Waitstaff. The stationary offerings are attractively presented on tables with floor length linens and offer varying elevations, thus creating additional interest and texture.
"Buffet Meals"
Buffet menus usually require an array of Butlered and stationary foods which precede the buffet meal set up. Seating is usually provided for all guests, depending on the menu selections. Generally buffet service will require fewer Waitstaff than for seated meals. Coffee and tea service will be presented on a separate table, perhaps along with the dessert choices, or may be served tableside when plated.
"Stations"
Food stations are often selected by various food groups or themes. You may opt for a pasta bar and a carving station with some vegetarian options, satisfying all your guest's needs. Butlered Hors d Oeuvres will typically be offered as the stations are being prepared for service. Since seating is not mandatory for each guest, stations can be a a creative way of encouraging dancing and mingling while enjoying cocktails.
"Seated Served"
Sit down meals will be preceded by Butlered and stationary Hors d Oeuvres which should last approximately an hour. You may opt for foods to be served in various courses or simply a plated salad or appetizer, followed by the entrée. Coffee, tea and desserts are served tableside. Typically served meals require additional Waitstaff.
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