Which Seating Style is Right for your Celebration?

 :: OPEN SEATING ::

BEST FOR Low-Key, Informal Functions
Cocktail Reception with lots of seating, Open House Reception, Stations Style Meal

Positives:

• Less Work prior to the event

Things to Consider: 

• Extra 10% of seats so that groups can sit together
• Hard for any dietary restrictions
• Important Guests might end up sitting far away or at different tables

Paper Required:

• NONE REQUIRED
• (OPTIONAL) MENU – Always nice to provide some sort of signage indicating what you are serving
• (OPTIONAL) WELCOME SIGN – A welcome sign explaining to your guests that this is a casual affair with open seating is always a nice touch.

:: RESERVED FAMILY SEATING ::

:: BUFFET ::

Best For Casual Wedding Reception

Positives:

• Less Upfront Work
• Important Guests have reserved seating [IF you talk to them prior]

Things to Consider:

• Plan for an extra 5-10% of seats so that large groups can sit together. If you have the exact number of seats groups or families will inevitably have to separate
• Hard for dietary restrictions
• Extremely important to tell the important people that they are in fact VIP and should sit at the Reserved Tables. Your guests don’t want to assume one of those seats are for them and you often end up with random open seats at front row tables if you don’t take great care to let those loved ones know that is where you would prefer they sit.

Paper Required:

• NONE REQUIRED
• Reserved Table Signs – It is best to print simple signage that can be placed on each reserved table. It can be generic and say “Reserved” or “Reserved for Family” or you can get more specific and write “Reserved for Bride’s Family”.
• (OPTIONAL) MENU – Always nice to provide some sort of signage indicating what you are serving

::   ASSIGNED TABLES ::

:: BUFFET OR FAMILY STYLE ::

BUFFET 

Positives: 

• Ensures that your guests are seating in the appropriate spots in the room and with groups of people they enjoy
• Ensures that every person has a seat with their group

Things to Consider:

• Time and Consideration before the wedding to assign tables

Paper Required:

• Sign — We recommend a sign listing names and table numbers — This will generally save on Budget for any group over 50 people
• Escort cards – Only need to do names and table numbers. Can include dietary restrictions if any guest has let you know about those.
• Table Numbers
• Menu – We recommend doing a menu sign stationed at the beginning of the buffet, OR item markers at each buffet ite

**PRO TIP** Ask your venues about the menu or markers if you are fine with them being generic.
Most caterers will offer to handle this for you.

FAMILY STYLE

Positives: 

• Ensures that your guests are seating in the appropriate spots in the room and with groups of people they enjoy
• Ensures that every person has a seat with their group

Things to Consider:

• Remember that those platters, bowls, and baskets take up a lot of space on the table. Can only seat 6-8 at a 60″ round or 8-10 at a 72″ round. For the gorgeous long rectangular table look, you must do an extra wide table [also known as a king’s table].
• Dietary Restrictions are harder with a family style meal. Be sure to give your catering staff a detailed list of guests with allergies or restrictions so they can chat with that guest about the meal prior to serving.

Paper Required:

• Table Numbers
• Sign — We recommend a sign listing names and table numbers — This will generally save on Budget for any group over 50 people
• Escort cards – Only need to do names and table numbers. Can include dietary restrictions if any guest has let you know about those.
• Menu –  We recommend a menu at each table. Cute in a small frame next to the centerpiece.

:: Plated :: 

Positives:

• Ensures that your guests are seating in the appropriate spots in the room and with groups of people they enjoy
• Ensures that every person has a seat with their group
• Can seat 8 at a 60″ round or 10 at a 72″ round as long as it is only a 2-3 course dinner

Things to Consider: 

• More courses than 2-3 courses that require more silverware and therefore you need to decrease the guests at each table. Wine Pairings also include more glassware and therefore fewer guests can be seated at each table.
• Be sure to provide a map to the catering team in advance showing table placement, the final count of each entrees selection per table, as well as a master list of names, entree selections, and dietary restrictions.
• Very important guests actually pick up their escort cards and place above their plate at their seat so that servers can see their entree selection.

Paper Required: 

• Table Numbers
• Escort cards –Each card needs Guest name, assigned table number, and entree selection. Can also include dietary restrictions indicators.
• Menu — We recommend doing a printed menu at each place setting

**PRO TIP* Entree Selection indicators! Make sure this is easy to decipher component of the escort card. Be sure to put the symbol or text on the front of the place card! Make sure any symbols [fish, carrot, cow, etc] are clearly different. Making each type of entree selection is a different color of escort card is a great way to distinguish1  Writing out the entree selection in the bottom right corner is fine as long as it is large enough to read from 3 ft away in a dark room. 

::   ASSIGNED SEATS::

:: BUFFET, FAMILY STYLE OR PLATED  ::

Positives:

• Ensures that your guests are seating in the appropriate spots in the room and with groups of people they enjoy
• Ensures that every person has a seat with their group

Things to Consider: 

• Time and effort it takes to place each guest at an exact seat
• See restrictions on guests seated per table depending on service style in the categories above
• Best to talk with your planner or caterer about the best way to convey this information for the most efficient day of
• Be sure to provide a map to the catering team at least 5 days in advance showing table placement, the final count of each entrees selection per table, as well as a master list of names, entree selections, and dietary restrictions.
• You also need to provide a detailed Seating map to catering staff and wedding planner.
• If your guests are likely to swap seats or want to move around this can be a large logistical issue during dinner services. Servers will walk through and confirm that no one has switched seats, but if multiple guests have switched it causes a major onsite effort to reallocate the meals.

Paper Required: 

• Table Numbers
• Sign OR Escort cards
  • Sign [Buffet or Family Style]  –We recommend a sign listing names and table numbers — This will generally save on Budget for any group over 50 people
  • Escort Cards – Each card needs Guest name and assigned table number
• Place Cards — Individual Placecards are placed at each seat showing guest’s name and entree selection. Can include dietary restrictions.
• Menu — We recommend doing a printed menu at each place setting

**PRO TIP* Entree Selection indicators! Make sure this is easy to decipher component of the escort card. Be sure to put the symbol or text on the front of the place card! Make sure any symbols [fish, carrot, cow, etc] are clearly different. Making each type of entree selection is a different color of escort card is a great way to distinguish1  Writing out the entree selection in the bottom right corner is fine as long as it is large enough to read from 3 ft away in a dark room.