Morning
A breakfast or brunch reception is nice,following a morning wedding at 9 or 10 o'clock. This may be served buffet style, or the guests may be seated at specified tables.
If you choose buffet style, an assortment of fresh fruit, croissants, rolls and quiches, with a variety of cold cuts and cheese is nice. Hot coffee, tea and fresh juice should be served.
With a sit-down breakfast, you may want to start with fresh juice and fruit, then serve an omelette or Eggs Benedict with toast or rolls for the entree. Hot coffee and tea are a must.
Pastries or a wedding cake should be served. Alcoholic beverages are optional, but may include champagne, champagne punch, wine, screw-drivers, mimosas or Bloody Marys.
Luncheon
These are similar to brunch receptions and may be either sit-down or buffet style. They generally follow a late morning or high noon ceremony and are served between noon and 2 p.m.
Buffet luncheons may include a variety of salads, such as potato, fruit, chicken, pasta or vegetables with dip. Poached salmon and shrimp are popular, but also expensive. Sandwiches, cold cuts and cheeses are often served, and are relatively inexpensive. Your reception coordinator or caterer will offer suggestions, according to your budget.
Sit-down luncheons may be started by serving champagne, cocktails and hors d'oeuvres while guests go through the receiving line. Once the guests are seated, a white wine may be served with soup or salad to start. Then boned breast of chicken, a chicken crepe or beef entree with rice and vegetables is nice.
Serve coffee or tea with the wedding cake. Having an espresso/cappuccino bar, or offering chocolate cups filled with cordials adds a nice touch.
Tea or Cocktail
Tea receptions are generally held between 2 and 5 p.m., usually starting not later than 3:30.
Coffee, tea or punch, both with and without champagne or wine, are generally served. Tea sandwiches or other finger food, along with wedding cake, is the basic requirement.
This type of reception is the least expensive, and perfect when there is a large guest list and a small budget. If held in a home or garden, this type of reception will cut down on rentals.
Cocktail receptions are held between 4 and 7:30 p.m. If only cocktails are being served, with no dinner to follow, the reception should start by 5:30 or 6 at the latest.
Usually, champagne, wine, punch or beer is served, and in many cases, there is an open bar, depending on the budget. Hot and cold hors d'oeuvres may be passed or set out on the buffet tables.
Buffet
A buffet reception is one in which the guests serve themselves. They may choose to sit at a table of their choice, or seats may be assigned. The uffet table is arranged with a variety of food, and can either be round or oblong, with the food placed around the edge. It may also be rectangular with food served from behind one side, or with food displayed along both sides. The way the tables are arranged will be determined by the area available and the number of guests. Try to avoid making the guests wait in a long line. For a larger number of guests, have two buffet tables, one at each end of the room.
Dinner
A dinner reception is usually started between 6 and 9 p.m. In many cases, cocktails and hors d'oeuvres are served in the first hour, with a sit-down r buffet dinner following. Such cocktail service will add to your expenses. (To keep expenses down, offer wine and beer,rather than a full bar.) A cocktail hour of some kind gives people time to go through the receiving line and mingle with friends, especially when a sit-down dinner follows.
Sit-down
As mentioned before, this is a party where the guests are served at the table. It usually, but not always, has a more formal feeling, and most of the time is preceded by a cocktail hour so the guests can mingle. A sit-down reception provides for more organization. It is easier to get the guests' attention when the traditional ceremonies, such as cutting the cake, are to begin. On the other hand, some people say that a sit-down service tends to quiet down the party.
Food Station
Another idea which is unique and adds to the decor of the area is ''food stations.'' These are smaller buffet tables which are set up around the room or in different areas of a garden. It is especially nice when each food station has a different theme and type of food. Decorate them with floral displays and unique serving pieces. They will not only look beautiful, but are a fun way for guests to eat, and will increase the mingling of guests. Try a beautiful display of cheeses with breads and fresh fruits displayed in baskets,or an ice-carved boat filled with jumbo shrimp and crab legs. Or you may add to this eating adventure a chef carving a roast, serving hot won tons from a wok, or a chicken crepe made right in front of the guest's eyes.
