Canapés, although expensive, are a must. Wedding guests may have missed breakfast or lunch in the rush to get to the ceremony and will not want to drink for over an hour on an empty stomach.
Staff should be briefed to inform the guests what they are serving.
As a general rule, allow at least six canapés per person pre-lunch or dinner. A good combination is 50 per cent hot, 50 per cent cold, ensuring that at least 30 per cent are vegetarian. Only one type of canapé should be presented on each serving plate.
Bread-based canapés - crostini, blini etc - are often cheaper than 'mini' styled ones
Avoid messy canapés that are hard to eat, or likely to spill onto wedding finery. Crisps and nuts are a rather mundane choice; they will leave hands greasy and are best avoided.