Service Style

Service Styles for Catering

Style A:  Working Meal

This style of service is designed to be very "non-intrusive", a type of service where limited interruption is the focus.  (Private conversations, high level meetings where confidentiality is very important, policy planning and discussion, and interviews are examples where this type of service may be appropriate.)

For this type of event, Catering would normally set everything up buffet style, including the beverages, and the whole affair would be self-service.  There are nuances here, as well.  For example, beverages might be desired  in the center of seating or conference tables.  Or, tables with the rolls/breakfast/lunch/dinner food items set up as a buffet.  Once setup, the Catering Staff will then check with the event contact to be sure evrything is as it should be.  If everything IS in order, Catering would vacate the room and come back at the specified time for clean up.

Style B:  Served Buffet

This type of service is designed to take advantage of a "buffet setting", where guests are able to select from the items on the buffet, choosing to take as much or as little as they like.

After the guest has gotten their food, Catering then offers beverage service throughout the meal, until clean up.  Everything will be on the buffet including bread and/or rolls (if appropriate), and salad selection.

Also, guests may expect to find things like salt, pepper, cream, sugar (and a sugar substitute like Equal), and butter on all of the seating tables.  Of course, these items are all event-specific (no cream and sugar if coffee isn't on the menu, etc.).  When appropriate, bread and butterp lates are alo provided at each place setting.  (This paragraph applies to Style A & C as well.)

Standard is: Salt & Pepper (Glass Shakers), Cream, Sugar & Equal in Packets, Foil Wrapped Butter.  (This paragraph applies to Style A & C as well.)

Style C:  Plate Service

This type of service is our most elegant.  Plate Service is usually reserved for fancier occasions, when entertaining dignitaries, or when, simply, the highest level of service is desired.

The Catering Staff will first serve the salad or soup course; sometimes this item is preset per event organizer's request.  Once this first course is finished, dishes are cleared and traditionally, the entree is then served.  During the dinner, beverage service starts once the guests have their entree and continues through dessert.  All of the table accompaniments of Style B are included.