Use the following checklist to assist in your meeting with your Catering Service
ü What is the estimated attendance?
ü What are the table linen color choices?
ü Are centerpieces and decorations needed for head and buffet tables?
ü How many place settings are required at the head table? Will the head table be on a platform?
ü How much time is needed for set up? When does the room need to be accessible?
ü Are meals to be served at the head table, or will dignitaries take their places from reserved tables table after the meal?
ü If service is buffet style, are head table guests to serve themselves, or are servers to prepare their plates?
ü If service is buffet style, are there enough serving lines to accommodate the number attending in a timely manner? Beverage stations?
ü If meal tickets are to be collected, who will collect them and where, at the door or at the table? (Provide the caterer with a sample.)
ü How are late arrivals without tickets to be handled?
ü Are tickets required for head table guests?
ü Is a registration or supply table needed outside the function room? Is an award table needed behind the head table?
ü Are programs or menus to be placed on tables or chairs or distributed at the door?
ü If changes are needed to the room set-up, arrival, or departure time—did you remember to contact the Union Reservations and Events Planning Coordinator to update or request changes?
ü Must special arrangements be made for guests with dietary restrictions?
This site last modified: 06/19/07