In its most general sense, the reception is simply the time after your wedding when you will “receive” your guests. Specifically speaking, it’s where you will eat, drink and make merriment. Keep in mind that whatever you serve your guests, you can have it served in a number of ways. That’s because caterers and banquet staffs have various connotations of the word reception.

A reception can be with or without a theme; its seating can be configured to encourage mingling or to foster intimacy; and it doesn’t necessarily have to include a full meal. Some caterers are full-service caterers (able to provide linens, liquor, table skirts, dinnerware and decorations), while others focus entirely on the food. Most hotel and banquet facilities expect you to shop their in-house menus and will provide a limited selection of trimmings. You will have to do a little interviewing to discover what is out there to fit your specific reception needs, style and budget. Armed with an appetite and some basic information about reception planning, the process can even be fun.

One important consideration is the reception locale. The type of reception service you host is often dictated by the type of space you have reserved. Obviously, it would be impractical to host a buffet in a small or modest-sized room with only space enough for your dining tables. Conversely, that same space may be ideal for a cocktail reception that invites mingling among your guests. A cocktail service can even be the prelude to a meal in another area of the reception site. A popular trend is to have a cocktail hour after the wedding so that the bride and groom have time to take their photographs while the guests relax and enjoy themselves.

Speaking of cocktails – or any alcohol, for that matter – it’s important to ask whether your caterer can and will provide beer, wine and liquor. Some do not have the necessary licenses. Additionally, your reception site may have restrictions on alcohol. An experienced caterer will know if those restrictions exist and will be able to incorporate them into your plans.

In fact, an experienced caterer will usually be familiar with the general workability of popular reception sites. They’ll be knowledgeable about the prep staff’s access to water, electrical power, and the dining hall from the kitchen (if a kitchen is even available), as well as various facility restrictions such as those pertaining to capacities and decorations. Ideally, your caterer will have an existing and good relationship with staff at the reception site of your choice. You can find out by asking both parties.

Not all caterers have free reign to work at all reception sites. Some sites have a single caterer or a short list of caterers with whom they will work. Again, just ask. Remember, too, most hotels and many country clubs will require you to use their own catering staff and service.

It is important that your caterer be licensed and insured. Most are, but be sure to get confirmation before you sign any contracts. It’s for the protection of you, your family and friends, and it is a standard in the industry.

Something else to consider is the way in which your food will be transported if it does, indeed, need to be transported. Many caterers use professional-quality food carriers to transport all their food. You obviously want the hot food to be delivered hot, and the cold food to be delivered cold. Not all caterers use the standard transporting equipment, though. Some transport their food in chafing dishes, which unlit are not ideal for keeping food at appropriate temperatures.

There are several different types of reception services to choose from. You can improve your planning experience if you have a basic understanding of them before you begin.

Plated. Also called “seated and served,” this type of reception service is a great option for a formal affair. Food is placed on each plate and served to each guest at the table. Plated service is generally more popular in hotels than in private facilities, because it requires almost twice as many service-staff people as a buffet does. Hotels are able to float a single staff between concurrent events; at a private facility, this technique is not viable. Therefore, the price per person on a sit-down service is higher, making it the most expensive option.

French. This type of reception service is similar to plated service, except that the food is divided into several serving platters. The platters are then brought to the tables, where the guests are served the foods and portions of their choosing. It’s a little like bringing a buffet to the diner. Very elegant, and oftentimes the food stays warmer. However, not all caterers are equipped with the quantity of serving pieces required for French service with a large group.

Buffet. This is the most popular type of reception service. The menu can include many different entrees and side dishes, and guests can eat as much as they like. With buffets, portion sizes aren’t set in stone. So, your eight-year-old cousin won’t get a plate with the same amount of food as your Texas-sized uncle. Buffet service can often be faster than family-style service, especially if the caterer is conscientious about the configuration of the tables. For example, a serpentine or “T” configuration can make it possible for lots of people to dish up simultaneously.

Food Stations. This type of reception service creates a more social atmosphere than the buffet or plated service. Guests mingle and eat, mingle and eat. Many caterers agree food stations are simply more fun than any of the other types of service. That’s partly because there are usually “action foods” at the stations, where the cooking is done before your guests’ eyes. These action stations create conversation along with a great mix of aromas.

Cocktail. Turning the idea of food stations and buffets on their head, cocktail service brings the food to the mingling guests (as opposed to luring the minglers to the food). Waiters circulate through the crowd with trays of hors d’oeuvres and drinks. Generally, that means no meal. This type of reception service is good in situations where guests might be more tentative about walking up to food stations. It’s also ideal where space is limited.

Reception Odds and Ends

Some caterers will allow you to purchase your alcohol from an outside source (which can be cheaper) and then have it corked and served by their staff at your reception.

Ask about your leftovers. Some caterers will take your uneaten victuals to a local food bank or, if you prefer, will package them for you or your family to take home.

Don’t forget your vegetarian friends. Most caterers will prepare a specified number of vegetarian plates – even if it’s only one – at your request.

If you haven’t already sent your invitations, you may want to provide a “vegetarian meal” option on your RSVP cards.