How to Speak “Caterer” — Learning the Lingo

Planning a reception? Then you might have heard what sounded like ancient Greek come out of your caterer’s mouth.

Fortunately, there’s a translation available. Study up on nine common industry terms below, and you’ll sport a wise look instead of a confused one when your caterer starts spouting the lingo.

1. American Plate Service. The caterer arranges food on plates in the kitchen, and the wait staff serves it to your seated guests.

2. Cocktail Buffet. Your guests walk around and mingle. Hors d’oeuvres are served … or are placed on a stationary table … and guests help themselves.

3. Dinner by the Bite/Grazing. Mini portions or salad-sized plates of various foods are served up from different spots throughout the reception room. (This can also include cups of soup, casseroles or risottos.) Guests enjoy sampling and nibbling their way through your reception — perfect for all those people who just couldn’t choose between the Beef Wellington or herb-crusted salmon.

4. Edible Flowers. A hip, trendy garnish. Roses, pansies, and violets can add delicate flavor and an eye-catching look to salads, cakes and even beverages.

5. English Service. A buffet style, where the wait staff sets out food on the table and guests help themselves to whatever looks tasty.

6. Ethnic Cuisine. Couples choose foods with links to their heritage. For example: Japanese choices include sushi and sake; English or Irish, an old-fashioned fruitcake; French, a tall cone of carmel-coated cream puffs (yum!); African-American, fried plantains paired with baked cheese grits.

7. Food Stations. Individual buffet tables offering everything from crepes and sushi to omelets and shellfish or enchiladas and mashed potatoes.

8. Service á la Russe. Super-fancy: waiters serve from the platters at the table.

9. Viennese Table. A fabulous dessert buffet which might include napoleons, mousses, petit fours, creme brulée, tarts, fruits and ice cream.

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