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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?
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This site last modified: 06/19/07 |
