Selecting your caterer : key terms to know

The New York area is home to a very large number of kosher caterers.  You have many to select from in all price ranges, from the tightest of budgets to the most lavish.  Depending on your choice of location, number of guests, and menu, you can see packages of anywhere from $25 to $300 per person.  The lowest price per person  assumes a set menu and a certain minimum and you will have to pay the difference if your party size falls short.   Consquently, to get a realistic price quote you have to have at least an approximate number of guests and menu options in mind.  There are also factors of timing that can make a huge difference in the final bill, as well as how much labor will be involved in serving.  Here are some key terms to know before you meet with the caterers you are considering.

Catering terms:

American or Plated Service : plates of food arranged in the kitchen are set in front of seated diners by servers

Buffet: guests serve themselves from tables set with food

Butlered  service: waiters carry hors d’oeuvres on trays to be passed among guests

Family Style: Each dish is delivered to the table, and guests pass them around themselves.  This is considered rather an informal style.

Food Station: buffet tables devoted to specialties, like pasta, carved meats, salads, etc.

French Service: one waiter holds the tray of food while another dishes out from it individually to diners seated around the table.

Russian Service: Waiters (in white gloves) carry in each course on a tray and serve guests directly from it.  It works much like French service, though one waiter does both the carrying and the serving.

Staff Ratio: the ratio of waitstaff to guests: 1 to 12 works well for seated diners, and 1 to 18 for buffet service. The

Liquor terms: The caterer arranges for the liquor served at your affair.  He may try to just include it at a set fee per person without going into the options.  But there is more than one way for liquor to be served, and there is even an option of serving none at all.  I've seen that at more than one wedding.  The upside, aside from the big savings that multiply by the number of people present,  is that no guests would become drunk and disorderly or be in danger of driving under the influence.  The downside is that people may be slightly disappointed.  But they usually get over it and still manage to have a good time.  Should you opt for including alcohol, here are the options:

Barside or tableside service: beverages are brought to the table by a waiter, as opposed to guests getting their own drinks from a bar.

Cash bar: guests pay for their own drinks or for special request drinks beyond the limited bar.  Be aware that many consider this option in poor taste.  If you do not wish your guests to overindulge in alcohol on your tab, you can simply make it unavailable, or leave the bar open only for a limited time. 

Corking fee: Charge per bottle to open and serve liquor you bring in

Limited bar: You may choose to limit the bar to soft drinks and wine, or to poured drinks only.

Open bar: a selection of alcoholic drinks available by request.  The charge for this is usually a flat rate based on figures for average consumption for the length of time the bar remains open.  You should verify the number in advance.

Poured drinks: these do not require mixing, stirring, or shaking, as opposed to cocktails or mixed drinks that take more work to prepare.

For the question to ask before even scheduling a meeting, see Make-it-a-dozen--questions--for-the-catering-hall  and Another-dozen-for-the-caterer 

For more advice on wedding planning see the index or articles