Over the two decades as caterers in the Philadelphia area that we have spent serving our clients, we have developed these twelve serving styles for an evening occasion. The nature of our client’s needs and wishes will guide us to suggest what styles might be most appropriate to their menu and the staff’s presentation of it.
|Served Plated to Each Guest
In the traditional manner – here we offer the standard style of service that you would receive from almost any caterer and any hotel. The chefs in the kitchen arrange each plate and it is carried out to your guests and they are served in sequence around each table. Chefs love this style as they get to determine how each plate will look.“Table d’Hôte”
With many items on the table for the guests to share and pass amongst themselves. This is style of service that bespeaks warmth and generosity, encourages chat amongst your guests and offers almost a mini-buffet of choices at each table. Makes for the most exuberance and conversation.
Small Plate “Tapas” Tastings
And, then, there are service styles within the concept of a “buffet”…
— we can serve the first course (less movement of your guests and something in front of them right after the meal starts)
— we can butler out dessert—say, at a wedding where everyone is up and moving and has no place that they are really “sitting” anymore.
We would usually suggest to you that the seating be arranged casually, allowing for standup mixing and mingling with the use of small 7 inch plates with small forks, seldom expecting knives to be used at all.
An alternative is to use large plates, full flatware service and treat the buffet as a full dinner buffet.
Stations Buffet with Grill
A Standard Cocktail Party with Drinks and Hors d’Oeuvres.
Butlered and Stationary