Arrive at the tasting with questions beyond flavour
Appoint a catering contact and obtain the menu and quote inclusions first. At the tasting, record the dishes, portions and service style. Ask what may differ between the tasting and the actual banquet, and how any outstanding choices will be confirmed.
- Check whether drinks, children's meals, supplier meals and additional service are included or charged separately.
- Ask about substitutions, seasonal availability and the process for approving a replacement dish.
- Confirm whether food is plated, portioned by staff or shared at the table, and discuss the effect on service timing.
Handle dietary arrangements privately with responsible staff
Invite guests to explain the arrangement they need without putting medical or health details on a shared list. With their agreement, the catering contact should coordinate privately with the venue's designated staff member and establish what can actually be provided.
- Ask about ingredients, sauces, substitutions and cross-contact handling rather than relying on a dish name.
- Do not promise that a meal is suitable before the responsible supplier has confirmed its arrangements.
- Keep service instructions limited to what staff need, with a named person checking that the correct meal reaches the correct guest.
Build the service sequence alongside speeches and performances
The banquet captain and planner should align the meal sequence before the MC confirms entrances, speeches, toasts and performances. Separate running orders can create conflicts that are difficult to resolve once dishes are ready to leave the kitchen.
- Name the person who checks kitchen and floor readiness before each relevant programme cue.
- Check that serving routes do not conflict with the couple's entrance or filming positions.
- When timing changes, ask the banquet captain what can be adjusted before the MC announces the next segment.
Separate the cake-cutting photograph from cake service
Establish whether the cake is edible, for display or a combination. A cake-cutting moment does not automatically include portioning and serving to guests. If bringing in an outside cake, ask the venue about its acceptance arrangements before ordering.
- Confirm portions, ingredients, transport, storage and actual serving requirements with the cake supplier and venue.
- Name the delivery recipient, storage location and people responsible for moving the cake and removing decorations.
- Check the cake table, knife, plates, cutting service, charges and responsibility for any remaining cake.
Finish with one confirmed catering handover
The final handover should combine the menu, headcount, necessary meal instructions, service sequence and cake plan. The catering contact distributes it, and the venue, planner and relevant suppliers acknowledge their responsibilities. Give the MC programme cues without guests' private dietary background.
- Confirm deadlines and cost implications for changes to numbers or dishes.
- Include the responsible on-site contacts and a clear process for resolving an unexpected issue.
- Route day-of changes through one decision-maker and the banquet captain rather than allowing several people to issue conflicting instructions.
Questions you may be considering
What should we assess at a wedding menu tasting?
Look beyond flavour to portions, substitutions, service style and differences from the actual banquet. Record unresolved questions and have the catering contact obtain the venue's answers.
Is swapping one dish enough for a guest with a food allergy?
Do not assume so. Ask designated venue staff to discuss ingredients, sauces, cross-contact handling and feasible arrangements privately with the guest. A planning checklist cannot guarantee food safety.
Does a cake-cutting ceremony mean cake will be served to everyone?
Not necessarily. Confirm edible portions, cutting and serving services, and the supplier's storage and serving requirements. Do not count a display cake as guest dessert.
These are practical planning ideas, not a fixed set of rules. Agree the details with your families, venue and relevant suppliers, and check current official guidance where needed.
