A sit-down lunch or dinner creates a great sense of occasion,
but it is a more expensive option, mainly because it requires more
staff and more work. They are, however, the most usual format for a
- Half an hour should be allowed for the guests to seat themselves after the arrival drinks; on average, a three-course meal takes two hours.
- A simple starter is the most effective. A cold vegetarian option is easy as it requires fewer ovens in the kitchen or catering tent and suits every guest.
- The staff should bring the starters out once everyone is seated rather than have them ready on the tables.
- For the main course, it is sensible to choose an easy dish that can be served on a single plate.
- Alternatively, meat or fish can be served on a plate and guests can help themselves to bowls of salad or vegetables and potatoes.
- Another option is to have a dish that one guest is nominated to serve to the rest of the table, creating interaction and conversation among the guests. For example, a carving joint or a large pie.
- Silver service requires skilled staff and often makes the serving of food slow and cumbersome.
- For pudding, individual plates, brought to the tables, work best.
- Many couples now choose to serve their wedding cake as pudding, accompanied by a coulis or berries.
- Serve both red and white wine at the table and provide plenty of still and sparkling water.
- As a general rule, allow one bottle of wine and one litre of water per person. Staff must never let a table run dry.