You’ll sound like a pro when you
interview caterers
if you are familiar with a few common service terms:
Buffet Guests serve themselves from a central food display.
Plated Service Guests remain seated while prearranged plates of food are set in front of them.
Family Service Guests serve themselves from platters and bowls set on the table.
Food Stations Guests serve
themselves from various locations, each devoted
to a specialty (salads, meats, breads, deserts).
French Service Seated guests are
served individually from a tray of food,
held by one waiter, served by another.
Staff Ratio Refers to ratio of wait staff
to guests.
One to 10-12 is considered good for seated events,
One to 15-18 for buffet service.
Gratuities Tips for all service personnel, typically 15%-20%.
Open Bar Wine, beer or spirits available
by request for a prescribed length of time.
Host pays a flat rate based on the average per-guest consumption calculated in
advance.
Consumption Bar Same as open bar, except host is charged per drink based on a running bar tab.
Tableside/Barside Service Served from a rolling cart instead of guests going up to a bar.
Corkage Fee Fee per bottle charged to open and serve liquor your bring into the facility.
Poured Drinks Simple drinks that do not require mixing, stirring or shaking.
Mixed Drinks May be more expensive than
simple drinks because they may
require special mixes or equipment.
Premium/Name Brands Well known, quality
brands of liquors or imported beers
or vintage wines.
