Buffet vs. Butler

We have been told butler style people are less likely to take as much. Where as a buffet they help themselves and feel they don't look like a "pig".

We are doing buffet, just because that's what I would want if I went to a wedding

I was leaning that way, but since I'm doing plated dinners, I don't want to look inconsistent. Or some people think its not as classy etc. But, I think I would prefer buffet as well. Always curious about what others think...

Can you do a butler and buffet style?

It allows for guests to move around more and not feel so awkward because they can make themselves busy

Some of our bigger appetizers will be a buffet while smaller (more easily bite size) will be passed.

Good question and idea Jenna. I'm going to ask.

I like butler because then you can enjoy them while having conversations rather than everyone gathering around the food. It's also much easier to have a napkin with a bite of food in one hand and a drink in the other rather than passing a plate and utensils back and forth

We are having both... 6 kinds of passed appetizers, and 2 large stations (a charcuterie/cheese spread & German pretzel station)

I think the combo is the best of both worlds!

Our hors d' Oeuvres are butler style and then for dinner it's buffet. we chose that because I believe buffet is the way to go. you have more options. if you want more- you can grab seconds. if you want something else- go for it.

We have 2 stations and butler-passed for a few finger foods. As a guest, I always prefer buffet...because I love food! With a butler, I'll always take 1-2 pieces but I hate when I miss the butler. I want to try everything and the person next to me is always the last to take from the tray ...haha

We are doing butler style. Our dinner is plated and everything is really fancy so I think it just fits with what we are doing

We did both - cold buffet and hot passed, plus a huge, fruit tower.

We will have a charcuterie and a fruit stationary and 5 passed.

I prefer buffet no pressure no eyes watching

We are doing both, a stationary tapas spread and 5 passed hors d'oeuvres. I would love to add a charcuterie or raw bar, but, budget!

I'm doing passed hors d' oeuvres . Buffet dinner.

We had both.

Annette, why wouldn't you want your guests to eat all they want? You've already paid for the food.

We are doing butlered, because we are doing plated dinners with multiple courses. I've been at buffet cocktail hours and I'm so hungry at that point, I eat too much and don't want dinner. And our cocktail hour should be relatively short-about 45 minutes.

Agree, combo is best! Displays, "buffet" for most cold stuff with hot passed appetizers.