Get the Dish on Caterers

Planning the food service for 100+ guests at a reception is no small task. It's probably the most time and energy brides and grooms will ever put into a meal that they'll barely taste. When interviewing caterers, be sure to ask them the questions below. Their answers will make choosing a caterer as easy as pie -- just make sure you sample the wares, so your taste buds have a say in the matter, too.

• Have you previously catered at my reception site?
  
• What style of food presentations do you recommend for the hour of my reception: Seated dinner? Buffet? Cocktails and hors d'oeuvres?
  
• May I see a list of the menus you have created and are you willing to adapt them to our own special requests?
  
• May my fiancé and I sample menu items in advance?
  
• Will the same person who helps with planning also oversee meal service on the day of the wedding? (You want this to be the case.)
  
• Will you provide wait staff? How many would you recommend for the size of our wedding? What will the wait staff wear?
  
• Are tables, chairs, linens, china, glassware and flatware included in your service and is there a choice of colors and patterns? (Ask to see these items to make sure they're acceptable.)
  
• Will you be responsible for complete setup and cleanup from start to finish?
  
• Do you carry liability insurance?
  
• Do you have a license to serve alcoholic beverages and will your staff provide complete bar service? If I can handle the bar separately, is there a corkage fee?
  
• What is your average price range? Are costs itemized depending on the foods chosen, or is there an all-inclusive flat rate? What would that include (linens, tax, gratuities, etc.)?
  
• Where will the food be prepared? Are there on-site facilities, or do you, the caterer, and the site manager need to make additional arrangements? If the caterer must bring in his or her own equipment, is there an additional fee?
  
• How will you arrange the food on the buffet table or on plates? Can I see photos of previous work displays?
  
• Can I speak to previous clients? (Get at least two references that had a similar number of guests and a similar menu style.)
  
• Do you also do wedding cakes? Can I use an outside baker if I desire? Is there a cake-cutting fee?
  
• When will you need a final count of my guests?
  
• Will there be written confirmation once all the details of the reception have been discussed and laid out?