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Reception Site Service Terms To know

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Reception Site Service Terms to Know

In the mids of preparing and arranging you may find yourself confused at times with certain terminalogies used in describing certain particulars in your contracts and or locations. Here are a few of the service terms we have put together for you

Buffet - guests serve themselves from one central food display.
Butlered (passed) service - hors d'oeurves passed among guests on waitered trays.
Food Stations - guests serve themselves from various locations, each devoted to a specialty (seafood,pasta,carved meats,etc)
French service - seated diners are served individually from a tray of food, held by one waiter, served by another.
Gratuities - a fee for tips for all service personnel (usually a percentage of the catering cost)
Maitre d' - terminology differs accordin to place; may mean head waiter,captain,or person in charge of all food and beverage service staff.
Plated service - prearranged plates of food are set in front of seated dinners.
Russian service - seated diners are served individually by one waiter alone, who both holds and serves the food from the tray or
Staff Ratio - the ratio or waitstaff to guests;1 to 10 or 10 to 12 guests is considered good for seated affairs;1 to 15 or 18 for buffet
consumstion bar - same as open bar, except the host is charged per drink based on a running bar tab. This is practical only when the majority of your guests are not drinkers.
corkage fee - fee per bottle charged to open and serve liquor you bring in.
mixed drinks - drinks that take exotic mixes or fancy equipment to make, may be more expensive than simple drinks.
open bar - wine, beer,or sprits available by request for a prescribed length of time (during the cocktail hour) or for the entire evening. Host pays a flat fee based on the beverage per-guest consumption calculated in advance
poured drinks - simple drinks that do not require mixing, stirring, or shaking
premium or ''name" brands" - well known or quality brands of liquors, imported or vintage label beers and wines.
tableside or barside service - beverage service provided at the table by waiter or by a rolling bar, as opposed to the guest having to get up and go to the bar

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