Premier Weddings of Utah Magazine Fall 2017 | Page 25

The service and atmosphere of the dinner hour is just
as important as how the food tastes. Ask your caterer
about the number servers they plan to provide for for
your guest list. If you are having a buffet, you need
one server for approximately every 20 guests. If you
are having a plated meal, you can have one server for
every 15 guests. Also, be sure their attire will match
your atmosphere. You may assume the servers will be
in black tie only to have them show up in the company
polo.
Talk cocktails and cake.
This is where you will need to do some logistical work
among your venue, cake bakery and caterer. You will
want to make sure you (and your vendors) are clear on
who is doing what. You do not want to pay double for
both vendors planning to serve cake and cocktails or
worse, no vendor planning to do so. Bartending and
cake service may be options your caterer provides.
If you choose to utilize them, discuss each of these
services and have your final decisions specified in your
contract.
How is your pricing broken down (e.g. food,
bar, tax, gratuity)?
A caterer should be upfront and clear about exactly
what is included in their quote. If you are unsure, ask
for an itemized quote. Many brides have blown their
budget at the end of the wedding when they find that
service and tax were not included in their pricing. For
a large wedding, those two items could be several
thousand dollars.
CATERING
What is the ratio of servers to guests, and
how will the servers be dressed?