There are so many options for your wedding reception. It’s more than just “plated” or “buffet” and “chicken” or “beef” these days. Have a little fun with your wedding menu. I promise your guests will notice!  Here are some terms and styles of service I put together:

Action Stations – From a live sushi chef hand rolling sushi to a carving station of meats to a flambé or bananas foster dessert station, the possibilities are endless for couples who do not want to be restricted to a traditional sit down meal. Usually action stations are different tables set out in various areas of the room. It’s great for keeping the party moving along and for guests to mingle.

Afternoon or High Tea – I’ve been getting requests for this style of service lately and will be planning a classy mad hatter themed wedding in May with an afternoon tea menu. Tea sandwiches and scones and desserts are served and can either be served course by course or placed on a tiered serving platter in the center of the table – family style. And of course, hot tea is served.

Cocktail Reception – Hors d’oeuvres either butler (tray) passed and/or set out as stationed hors d’oeuvres are served during a cocktail reception. It’s extremely important that your guests do not leave your party hungry. When ordering hors d’oeuvres, I’ve had to talk people out of the mindset of only ordering 80 seared diver scallops for their 130 guests thinking that not everyone will have a scallop. It’s definitely better to be over prepared.

Family Style – Family style is most common in Chinese and Italian cuisines. I personally love this style of service. Large platters are placed in the middle of the guest tables and guests help themselves to the food. In Chinese restaurants, the wedding “banquet” is usually multiple courses (the more courses served, the better) and platters can be placed on a lazy Susan for ease of serving.

Plated Meal – This is the traditional sit down meal with at least the basics of an appetizer, main course, and dessert. Of course you can add additional courses such as soup and/or salad, a sorbet intermezzo, a pasta course preceding the main course, and even a cheese course!

Small Plates - These are small plates of food and a great way for guests to try a bigger variety of foods. I think this style works as a sit down plated meal or displayed in stations. Presentation is key and small plates are usually beautiful little works of art!

Traditional Buffet – I have to preface this by saying that buffets can be elegant. I don’t believe a plated dinner is superior to a buffet when done right. Sometimes the salad and soup courses can be plated and served to the guests. After those courses, the buffet line is then opened up for the main course and side dishes. I recommended having a double sided buffet for a large guest count so guests will have the option of going on either side of the buffet.

Tray Passed Hors d’oeuvres
Photo: Adam Trujillo Photography
Venue/Catering: Red Square

Tray Passed Hors d’oeuvres – sliders and french fries
Photo: Sheer Elegance Photography
Venue/Catering: Cili at Bali Hai Golf Club

Traditional Buffet Set up
Photo: Sheer Elegance Photography
Catering/Venue: Luxor Hotel

Stationed Hors d’oeuvres – shrimp cocktail
Photo: John Morris Photography
Venue/Catering: Red Rock Casino

Family Style
Photo: Images by Ingrid
Venue/Catering: Maggiano’s Little Italy

Mashed Potato Martini Station (Action Station)
Photo: Elegant Images
Venue/Catering: Anthem Country Club

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website * Email: juliet@greenorchidevents.com

Venues usually have their “standard” way of folding napkins. By no means are you required to have them fold your napkins that way.  During your wedding planning process, this is a great question that you can ask your catering manager.  Some venues have plenty of options and you can feel free to figure out the style that works best for you. There’s no need for the “goblet fan” or “opera fan” for your special wedding day!

When thinking about how to fold your napkin for your wedding reception, also keep in mind where you’ll be placing your wedding favor as well as the style, shape/size of your menu.  Will there be a napkin ring? Will you have a single bloom at each place setting?

There are entire books on napkin folding. I remember that as an undergrad at UNLV, we had an entire class on napkin folding (sadly, I ditched that day…oops but I more than made up for that with the hands on banquet training I received at numerous hotels).

I love these beautiful place settings from the Wildflower Linens website.

What’s your favorite napkin fold?

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website * Email: juliet@greenorchidevents.com

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I love talking about my couples who are in love and excited to be planning their destination Las Vegas weddings!  I am so honored and excited to be Kelly and Nate’s wedding planner! Kelly and Nate are set to be married tomorrow and I’m looking forward to their lovely wedding day!

Kelly’s style is very classic and elegant yet with a modern twist.  Her original plans were to get married in a Catholic church but she fell in love with the Primrose Court at Wynn Las Vegas Wedding Salons.  The wedding reception will take place immediately following the wedding ceremony at Maggiano’s.

Congratulations to Sarah and Geoffrey who were married at the Wynn Las Vegas wedding salon on April 25th!  A beautiful candlelit ceremony took place at the Wynn Lavender Wedding Salon followed by a delicious and fun wedding reception at Maggiano’s.

Sarah was probably THE most laid back bride ever!  She told me what her accent colors were (yellow, sage, and hints of gold) and gave me creative control!  On their wedding day, Sarah was full of smiles.

I wish Sarah and Geoffrey all the best in their new life together!

Wedding Planner: Juliet Douglas of Green Orchid Events
Wedding Ceremony: Wynn Las Vegas Wedding Salons
Ceremony Floral: Wynn Floral Department
Reception: Maggiano’s Little Italy
Reception Decor (Centerpieces and Specialty Linen): Courtney Smith of LTeventions & CCS Designer Events
Hair & Makeup: Lori White
DJ: Knight Sounds
Wedding Cake: Dane Bethea of Simple Elegance in Cake Design