Food and drink are two of the most important elements of the day. There are generally three options for the food at the reception: canapés only, a buffet, or a sit-down lunch or dinner. These vary in price and style.

A sit-down lunch or dinner creates a great sense of occasion, but it is a more expensive option, mainly because it requires more staff and more work. They are, however, the most usual format for a wedding reception.

• Half an hour should be allowed for the guests to seat themselves after the arrival drinks; on average, a three-course meal takes two hours.
• A simple starter is the most effective. A cold vegetarian option is easy as it requires fewer ovens in the kitchen or catering tent and suits every guest.
• The staff should bring the starters out once everyone is seated rather than have them ready on the tables.
• For the main course, it is sensible to choose an easy dish that can be served on a single plate.
• Alternatively, meat or fish can be served on a plate and guests can help themselves to bowls of salad or vegetables and potatoes.
• Another option is to have a dish that one guest is nominated to serve to the rest of the table, creating interaction and conversation among the guests. For example, a carving joint or a large pie.
• Silver service requires skilled staff and often makes the serving of food slow and cumbersome.
• For pudding, individual plates, brought to the tables, work best.
• Many couples now choose to serve their wedding cake as pudding, accompanied by a coulis or berries.
• Serve both red and white wine at the table and provide plenty of still and sparkling water.
• As a general rule, allow one bottle of wine and one litre of water per person. Staff must never let a table run dry.

If budget dictates, then a wedding buffet is the more economic option. There must be plenty of staff and an organised procedure to ensure that it runs efficiently.

The buffet menu should be simple and well executed.

A simple starter should be on the table for when guests sit down. A cold vegetarian option is a quick and easy choice.

Staff should indicate when each table should go and collect their food.

Ensure that plenty of people are serving to ensure that large queues don’t build up.

Check that the caterer has allowed enough for meat-eaters to eat the vegetarian option.

Staff should indicate to guests when they can go and have seconds.

A selection of puddings can be served, along with cheese if budget allows. Alternatively, wedding cake may be served as pudding.

If budget is tight, or the couple don’t want a long reception, then canapés and drinks can be a good idea. This drinks’ party style format also allows the couple to circulate and speak to all the wedding guests in a short time.

As a general rule, allow at least 14 or more canapés per person for a drinks and canapés-only reception. Try to serve 50 per cent hot, 50 per cent cold, and provide approximately 30 per cent vegetarian ones.

Serve wine, champagne and beer to provide a variety for guests. The caterers should make sure that glasses are fully charged before the speeches begin.

Some seating should be provided for the elderly and for those that wish to sit during the speeches.

The toastmaster/master of ceremonies should make sure that guests know that it is a canapé-only reception.

Source: www.debretts.com