Wedding Dairies: Options of Format to Choose - Sit Down, Buffet, Family-Style, Or Food Stations

Organizing 'luxurious' and 'exclusive' weddings may be difficult, and it can lead to unrealistic expectations when it comes to creating expensive cuisines. The most important component of a wedding is to satisfy the guests' food preferences and tastes preferences.

Before settling on a meal format for a wedding, think about what your guests will be most comfortable with:'sit down,' 'buffet,' 'family-style,' or 'food stations.'

First things first! Food caterers in India are popularly known for throwing 'lavish' and 'exclusive' weddings, becoming the most expensive food catering service in town.

'Sit down' dinner weddings are the most sought-after food format that brings the best outcome.

Sitting down to eat, always comes down as beneficial and looked upon as less risky, resulting in slowing down and consuming fewer calories. But, it doesn't mean sitting down can always be fruitful since the young crowd loves to groove, they are subjected to boredom that may reflect upon their mood.

In sit-down dinner weddings, guests are assigned the tables followed by the rounds of food platter service which is carried by courteous waiters. The meal is served immediately and careful measures are taken to make sure the meal is freshly 'cooked'. The desired meal is eaten in the method it should be eaten with the right amount of proportions of food, hence divided by perfect ratios. The favorable element about 'sit down' is that guests just have to walk a few steps away to grab their favorite meals. This food format can lead to heavy expenses since the count of plates is 'pre-planned 20 days prior to the wedding.

Family style is very 'casual' and 'interactive' food format. The assigning of tables and waiter servers is similar to sit down, hence the only difference is that the guests have control to 'self-serve', considering how much and what they prefer to eat. Meal platters are passed within the 'king-sized' tables making less opportunity to notice the mess. The only undesirable element is that the hungry get served last and miss the spot to fulfill their appetite.

'Buffets' are self-serviced and are adapted in most weddings due to 'cost efficiency'. Long buffet tables are accompanied by cordial waiter servers positioned behind them, consisting of a range of tastes and varieties. Food waste is common when visitors grab larger amounts of meals based on their personal preferences in the excitement of the occasion. Because of the stand-in-line,' interacting with strangers is exciting.

The drawback of the 'buffet' format is that bacteria can multiply at room temperature which can upset sensitive stomachs. Cold meals should be kept at 40 °F or colder while 140 °F or warmer internal temperature is safe for hot meals.

Food stations are 'hotter' and 'fresher' in comparison to buffets, guests are most likely to interact while taking several rounds of food stations, it is placed within different areas of the room and sometimes, chefs prepare an 'exclusive' range of delectable items, reflecting upon the interests of the guests.

Though, sit-down dinner weddings are encouraged and are mixed with other food formats wisely.