Let’s start with cocktail hour, where there are usually two types of hors d’oeuvres: passed (meaning caterers with trays walk around handing them out) and stationary-style (a buffet).
According to Smith, “The passed hors d’oeuvres should be a nice mix of hot and cold and should be being passed by the staff for the entire hour. Your package choice should include plenty of great, tasty options to choose from.” We made sure pick vegetarian options — like these grilled cheese and tomato soup bites — to appeal to all guests.
“The trend with millennials today seems to be less cocktail hour foods but of a higher, more organic quality,” Smith said. “And be sure to check that the venue keeps replenishing the stations. This is your wedding; it should be a feast!”
Dinner is often a three- or four-course meal. It can be served via a buffet (usually the cheapest option), family style at the tables, or individually plated (the priciest and most formal method). If you do the latter, some ways to save money are by having fewer options or by asking people to choose their meal ahead of time. We went with two options (chicken and short rib), but people could decide what they wanted the night of.
