Plated vs Buffet

Your venue should have enough waitstaff to serve everyone in a reasonable amount of time.

Whether the plate has steak, fish, or fish and steak, it shouldn't take any longer to serve.

You will need place cards that are clearly marked so the waitstaff knows who ordered which entree.

I'm confused as to whether they are recommending a duet plate or a buffet?

@bridetobe They really recommend the buffet but if I choose plated then they recommend the duet plate. The duet plate just seems strange to me...

I am choosing the duet menu which is what your venue is suggesting. I have gone to a bunch of weddings like this and it helps with the flow of serving guests efficiently. Buffet is okay but I prefer that with a smaller guest list so you don't have to wait too long.

@ginggotthering what's on your duet plate?

We are doing a duet plate of Florida Black Grouper and Beef Tenderloin. I guess it's not strange to me since I've seen this before at other weddings I've been to. If anybody has an allergy or food restriction they put it in the card and we will give them Grouper only or Beef only.

When you offer options to your guests it works best if you distinguish which meal they chose by their seating cards. That is the easiest way so that staff can see who ordered

I'm doing plated .. but it's going to be chicken, beef , fish or veg .. not a duet plate

I'm not a fan of the duet plate. In this case, I hate fish, so I'd only eat the beef and because it's a duet plate, both will be smaller than they would be as a single plate.

@diana we are going with filet mignon and a bell and even chicken. Our venue is farm to table, so whatever is in season for vegetables will be the sides . We are having a portabella ravioli dish for vegetarians. Also, if someone wants just one of the proteins then they will receive a full portion instead o just half. This was really important to fh and I to not have anyone leave hungry.

Then your venue is inept, sorry. A choice of entrees is not rocket science.

A duet solves the problem because everyone gets the same dish and it only requires one line in the kitchen. When each table has a mix, you need two lines; one of each entree. It takes more coordination.

If they truly can't manage a choice, then I'd do either a duet or a buffet, but if you have stations at cocktail hour, it means your guests will be on lines all night.

@celia that's what I was thinking. Only more like lazy than inept.

A duet plate isn't a buffet, but if they told you that they discourage two different entrees (you need three, because you need a vegetarian option), because they can't handle the serving, you should be a little concerned.

I would find it concerning if the venue can't handle a choice of entrees. Duet plates just bring about a lot of wasted food because not everyone will like both entrees, and those who don't will be underfed due to the smaller portions of each. They'd need a separate vegetarian option too so if that's two different entrees right there I don't know why they can't do three... And buffets can take even longer to get everyone served, plus the food might be cold by the time the last people get there.

Good venues offer a variety of plated meals every weekend of every year. Press them if you want a selection of plated meals. If they keep going back to buffet or duet, ask them to explain themselves. Remind them that their competitors have no issue with preparing and serving three different plated meals.

I just went to a wedding with duet plate and a lot of food went to waste but people were

Still hungry. Food was also cold! We are doing buffet so everybody can choose what they want to eat.

I would not want a duet plate. Either buffet or plates with selection made in advance. I probably would give buffet the slight edge as I think plated banquet food is hard to get right. Buffet has the line issue though and maybe for a super formal wedding it's not the best choice.

Most around here do buffets. If properly staffed, it works smoothly. It seems there might be a staffing issue w the venue, that seems off.

I cannot stand the smell of fish so I may not eat at all if it was in front of me.

We're doing plated, not 100% sure what we're serving yet as our tasting isn't until after the new year. But our venue didn't even bat an eye. We have to color code who has which option, but we chose the colors and provide them to the venue when we submit our final numbers. Our place cards are going to be marked with wax seals. I can't stand fish and would be most displeased if I had to have fish on my plate tainting my steak.