Wedding Menus and Drinks

If you're serving a meal, you have two basic choices:  A sit-down meal or a buffet.  Sit-down meals are considered to be more formal, but buffets are typically less expensive and can create a more casual atmosphere. 

If you choose buffet-style, ask your caterer to set up two food stations instead of one.  Your guests can move through the line more quickly and can more easily mingle.  If you have a large reception, you may want to consider letting tables go to the line in stages.

In general, buffet-style meals do save money in terms of service staff but will require more food.  

Some caterers offer a "semi-buffet" service:  Tables are set (except for plates) and guests fill their own plates; then the service staff takes away empty plates and refills drinks.  Semi-buffet meals offer a nice balance of formal and casual dining.

What type of food should you serve?  It's completely up to you.  In our experience, most couples offer one or two meats along with plenty of fruits and vegetables, and at least one pasta dish, for guests who have (or choose) to restrict their diets.  We often see chicken, fish, roast beef... but again, it's up to you.  Try to choose foods that have general appeal, otherwise you'll find your menu expanding quickly.  A good caterer can help by making recommendations. 

The next question to answer is whether you'll serve alcohol.  If you will, there are two basic ways to do so:  An open bar or a cash bar (or a combination).  At open bars guests drink forr free.  At a cash bar, guests pay for each drink.

While open bars are certainly more "fun" for your guests, they can also be very expensive.  If you'd like to balance hospitality and cost, consider having an open bar for the first hour or so of your reception, and then convert to a cash bar.  Guests who wish to continue drinking can do so, but you won't be responsible for the tab.  If you choose a combination of open and cash bar, make sure you and the caterer are clear on how you'll be charged, and on what time the open bar closes.  (Typically the open bar will close once dinner is served.)  If you do have a combination open and cash bar, make sure a sign is prominently displayed letting guests know what to expect.

Or, you can serve drinks with tray service.  Service staff will circulate periodically with a selection of a few of the more popular drinks.  They don't circulate continuously; good times to send them around are before dinner, during dinner, and possibly an hour or so after dinner.  You'll save on drink costs, but you will pay more in terms of staff costs.

If you'll serve champagne, keep in mind that real champagne costs around $60-70 per bottle, while a sparkling wine costs about $10-15 per botttle.  (Most people won't know the difference.)  The average couple only requests enough champagne to fill glasses before the opeing toast.  If you're buying your own bottles, the average bottle typically fills 6 to 7 glasses.