Questions for Your Caterer

At some point during your wedding planning process, you should actually get to eat the food that will be served at your wedding. This may be the only time in your life where you can give a real chef constructive feedback to his or her face! It's your wedding food so this is an important detail. During the tasting, think through all of these questions:

* How is the food presented?

* Are hot dishes served hot and cold dishes served cold?

* Is the plate presentation appetizing?

* Are the hors d'oevures easy for your guests to eat? Side note: I hate skewers - they are awkward and unattractive!

* Do the flavors pop and are they complex? Is the food absolutely divine?

* Do the courses flow well together? Is there too much of one kind of protein or do you have items that are very divisive (like goat cheese, which I love)? I'm not saying you need to change or eliminate those items!

* Is there a nice balance of selections for vegetarians and carnivores?

* Will there be any in-season changes to the menu?

* When is the latest date you can make a change to the menu?

* Is the caterer managing your rental order? Did you pick linens yet? Make them show you swatches!

* Are the plates you're eating off the same plates you're using on your wedding day? Same for flatware and glassware?

* Will you be having chargers? Side note: Say yes! Chargers are lovely!

* What is their standard napkin fold? Do you like it?

* If you are a same-sex couple, be sure to get assurance that every last person on the service staff will treat you right!

* If you need them, does the caterer or venue provide menu cards? What is the heading at the top of the cards?

* Think about when you will be having a champagne toast. Do you want the champagne pre-set at the dinner table?

* What is the approximate timing for dinner? How long does it take them to get through 3 courses if it is a plated meal?

* Is there a separate cake cutting fee?

* Will they be providing tableside wine service? Do you want them to?

* Confirm whether the fee includes staff gratuity? Side note: typically not included when you are working with an outside caterer.

* Confirm the bar setup if you are hosting the bar: flat fee per person or consumption? Maybe you're lucky enough to bring in your own alcohol.

* If possible, taste your wedding wine with the food. If the venue provides the food and bar, then ask them for a wine tasting. If you're bringing in your own caterer and bar, then bring your own wine to the tasting!

* What time will the caterer begin setup?

* If you haven't already done so, ID a location for your gift table, guest book, escort cards

* Confirm the flow of the space if the ceremony is held onsite: where does everyone go for cocktail hour while the room is being flipped for dinner? How much of the dinner tables are set up prior to the ceremony and how will they be hidden discreetly?

* If you don't have a wedding planner to manage the caterer, who will be your day of event go-to person? What capacity does that person have to act as an event planner and liason with the other vendors like the DJ & photographer?

You may already know the answers to these questions but if not, the tasting is the right time to find out.