Desiree' Dorwart

Create Catering: Styles of Service

Light Hors d’Oeuvres

  • 3-5 types of hors d’oeuvres / 4-5 pieces per person

 

Hors d’Oeuvres

  • 4-6 types/ 6-7 pieces per person

 

Heavy Hors d’Oeuvres = lighter meal

  • 5-10 types/ 9-13 pieces per person

 

Fork Buffet = medium meal

  • Combines heavy hors d’oeuvres with a few small pre-plated selections. The pre- plated dishes can be small entrees, sides or salads. The key here is that you can eat on your lap or standing up.

 

Family Style Dinner

  • Platters and bowls of food are set on the dining table and passed between guests. This generally happens in rounds – i.e. salads first, then entrées and sides, finishing with dessert.
  • Food Guidelines: 1- 2 Salads/ 2 - 3 Entrees/ 2 - 4 side dishes/ 1- 2 desserts

 

Plated and Coursed Dinner

  • 3 to infinity courses for a sit down dinner with china, glassware, silver and linens. This style requires more staff than a buffet, etc.

 

Buffet

  • Standard Buffet will have 1-2 salads/ 2 entrées/ 2-3 side dishes/ artisan bread service/ small bite desserts

 

Stations

  • Stations can range from a light meal to a full assemblage of options for a client. Typically for a meal we would have three stations plus a dessert station.