Ghetto Weddings, II - Page 2

lovelyivy84 · #1 10-12-2006, 11:24 AM

YOu know...I was going to defend those folks for being poor and having the best wedding they could afford...then I noticed the tube tope and tiara....and the wifebeaters.

By the time I got to the cake I was done!

gamma_girl52 · #2 10-12-2006, 11:56 AM

I think I was done after the very first picture....

NinjaPoodle · #3 10-05-2004, 03:06 PM

Quote:

Originally posted by Exquisite5
....What do you think-honestly? What is your perception of buffet/wait staff wedding?

My own honest opinion...yuck. Save the buffet for Vegas...
I've always felt like a part of the herd....baaa.. baaa....

abaici · #4 10-05-2004, 03:09 PM

Quote:

Originally posted by NinjaPoodle
My own honest opinion...yuck. Save the buffet for Vegas...
I've always felt like a part of the herd....baaa.. baaa....

I agree. I am anti-buffet for weddings. Also, I'm anti-buffet in general. If you are having a cocktail party, that's a different story.

alphaiota · #5 10-05-2004, 03:26 PM

agreed. i went to one wedding that at first i thought was a buffet, but come to find the buffet part was just the appetizers. we ended up having a nice sit down meal with filet mignon and chicken (yeah, two meats

, but very good). then the dessert bar was a buffet style as well. they had cake on the buffet, but also had cookie, eclairs, etc. it was very fun and very nice.

shelley j
sigma k

lil_sunshine · #6 10-05-2004, 03:41 PM

I like buffets- maybe b/c I come from a family that looooooves to eat. I plan to have a buffet at my wedding when I get married (at least five years down the line), but I would prefer that my wedding guests be served by a waiter staff than go up and get their own food. The idea about the appetizer and dessert buffet sounds great, with the sit down dinner in between. To me, that would be classier than a buffet style dinner where it's every man/woman for himself/herself. JMHO....

NinjaPoodle · #7 10-05-2004, 03:41 PM

Quote:

Originally posted by alphaiota
agreed. i went to one wedding that at first i thought was a buffet, but come to find the buffet part was just the appetizers. we ended up having a nice sit down meal with filet mignon and chicken (yeah, two meats , but very good). then the dessert bar was a buffet style as well. they had cake on the buffet, but also had cookie, eclairs, etc. it was very fun and very nice.

shelley j
sigma k

See, thats ok and how it should be for a more formal affair.

Shelacious · #8 10-05-2004, 03:57 PM

Quote:

Originally posted by Exquisite5

What do you think-honestly? What is your perception of buffet/wait staff wedding? Do buffets say I'm trying to cut costs and I can't really afford this place?

I help folks with basic wedding planning, and while it is true that buffet receptions often do not have the same "elegance" as sit-down/wait staffed recpetions, I do think it can be done well.

From my experience, the real key to succeful buffets is three fold:
1. multiple stations
2. variety grouping
3. passed hors d'oeuvres if possible

1. The biggest challenge I have found with buffets are the lines--people standing in 3" heels and their Sunday best while the wedding party and lil' Leroy gets his plate is no one's idea of a good time. This problem can be minimized by having multiple "stations" scattered around the room. You can do this two ways--having the same food duplicated at each station, or, even better, to do variety groupings.

2. While multiple stations with duplicated food minimizes the line issue, it doesn't really address the issue of "elegance." So I like use the buffet to it's one main advantage over seated meals--the fact you can have a variety of foods/cuisines. So at one station, do a variety of cheese/crackers/fruits. At another, do Chinese. Another do Southern cuisine. Another could be the dessert bar or Italian foods. Dress up the stations/staff for the station in the colors/images of that cuisine. It's a lot of fun, and it really makes the buffet look purposeful rather than economical.

3. If you can hire a few folks to do passed hors d'oeurves between the wedding and reception (and/or a hosted bar) that lends an air of richness to the affair without actually having a seat dinner.

Just some thoughts about how to execute a more elegant buffet.

alphaiota · #9 10-05-2004, 04:23 PM

great suggestions. i'll have to remember all of that for when i get married (also about 5yrs from now probably)

shelley j
sigma k

Eclipse · #10 10-05-2004, 04:35 PM

Quote:

Originally posted by Shelacious
I help folks with basic wedding planning, and while it is true that buffet receptions often do not have the same "elegance" as sit-down/wait staffed recpetions, I do think it can be done well.

From my experience, the real key to succeful buffets is three fold:
1. multiple stations
2. variety grouping
3. passed hors d'oeuvres if possible

1. The biggest challenge I have found with buffets are the lines--people standing in 3" heels and their Sunday best while the wedding party and lil' Leroy gets his plate is no one's idea of a good time. This problem can be minimized by having multiple "stations" scattered around the room. You can do this two ways--having the same food duplicated at each station, or, even better, to do variety groupings.

2. While multiple stations with duplicated food minimizes the line issue, it doesn't really address the issue of "elegance." So I like use the buffet to it's one main advantage over seated meals--the fact you can have a variety of foods/cuisines. So at one station, do a variety of cheese/crackers/fruits. At another, do Chinese. Another do Southern cuisine. Another could be the dessert bar or Italian foods. Dress up the stations/staff for the station in the colors/images of that cuisine. It's a lot of fun, and it really makes the buffet look purposeful rather than economical.

3. If you can hire a few folks to do passed hors d'oeurves between the wedding and reception (and/or a hosted bar) that lends an air of richness to the affair without actually having a seat dinner.

Just some thoughts about how to execute a more elegant buffet.

I got knocked off, but you posted exactly what I would have posted!!

One thing to add...

Presentation is a big thing with buffets. If you just have the cafeteria line looking silver chafing dishing lined up, it is not visually appealling. Use risers to vary the height of things, extra table linen draped artistically, food interspersed with pottery, flowers, etc. adds an air of elegance as well. The food should become a part of the display.

Regarding the costs, some buffets are more expensive than sit down dinners because of the variety and the fact that you usually have to have more food. With a plated dinner you have 1 chicken breast, scoop of rice and a scoop of beans; the caterer regulates the portion sizes. With a buffet, portion sizes are not regulated, so you have to get more.

Shelacious · #11 10-05-2004, 04:43 PM

Quote:

Originally posted by Eclipse
I got knocked off, but you posted exactly what I would have posted!!

One thing to add...

Presentation is a big thing with buffets. If you just have the cafeteria line looking silver chafing dishing lined up, it is not visually appealling. Use risers to vary the height of things, extra table linen draped artistically, food interspersed with pottery, flowers, etc. adds an air of elegance as well. The food should become a part of the display.

Regarding the costs, some buffets are more expensive than sit down dinners because of the variety and the fact that you usually have to have more food. With a plated dinner you have 1 chicken breast, scoop of rice and a scoop of beans; the caterer regulates the portion sizes. With a buffet, portion sizes are not regulated, so you have to get more.

I agree w/you 100% Eclipse on both points above. Presentatin is key, and budget your $ accordingly--what you save in catering staff costs, you might spend for extra portions/food (especially if you do the variety option).

Exquisite5 · #12 10-05-2004, 08:10 PM

WOW! Thank you guys so much! I greatly appreciate all of this info and will forward it on to my mom. I am still in law school at Howard in DC and the wedding will be in Houston where I am from so my mom is taking care of most of the stuff.

Thanks again!

NinjaPoodle · #13 08-23-2005, 03:38 PM

Ok, we are at the end of the summer. SOMEBODY had to have gone to a broom-jumping ceremony...

DC_Zeta1920 · #14 08-24-2005, 11:42 AM

My wedding is in April 2007

I want a buffet because I like to eat...but I want a sit down because its seems more elegant. But I think I may make the appetizers and desserts buffet style.

lostnfound117 · #15 08-24-2005, 12:02 PM

Quote:

Originally posted by DC_Zeta1920
My wedding is in April 2007

I want a buffet because I like to eat...but I want a sit down because its seems more elegant. But I think I may make the appetizers and desserts buffet style.

Congratulations!!