Pre-selected Plated Meals & Seating Arrangements

Typically, what I've seen is that the escort card (the card that tells the person what table they are seated at) will have some sort of marking to note the meal choice: whether it's a sticker or a different color card, etc. I would strongly encourage assigning tables (not necessarily seats) because it decreases chaos as people try to find somewhere to sit (and if you don't have assigned tables, you typically need about 10% more tables/settings because people will never neatly organize themselves into groups of 8-12.).

You don’t have to assign seats. Just assign tables and have guests place their escort card with their meal selection at their seat.

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I planned on assigning tables but was trying to avoid assign the actual seat(s) for guests to sit in. But I will definitely think about an escort card!

View Quoted Comment The escort cards are helpful for table assignments. I actually prefer them to seating charts. I always feel like it's easier to just grab a card and walk away (and you can refer back to it if you forget your table # and use it to save your seat) then crowding around a seating chart and trying to find your name. I always feel like people spend less time at the escort table card than the seating chart.


Also, my venue asked for pre-counts but then waiters still asked people day of for their order. They just wanted to pre-counts to get a better idea of how much of what they should have. That's something else you can check into.

Escort cards are the way to go for this! We assigned tables but not seats. You can use stamps or letters for abbreviations for indicating meal choices. We put a 'C' for chicken, 'F' for fish, or 'V' for vegetarian on the back of the escort cards (our caterer recommended this). It worked out perfectly!

If you want them to pick their seats then then having a color coded favor already on the table wouldn't make sense. Have a color coded placecard for each individual and let the caterer know which color is for which entree that guests will pick up as they enter the reception.

Make sure that whatever system you're using is obvious enough from a distance that the servers don't have to ask guests what they're having. You can also let the caterer know"table 5 wants 7 beef and 3 chicken' and the servers can tell when they get there who has what as long as it's large enough to see.

Some type of image or color coding on the escort card is what I've seen most popularly!

I like the ones with the small drawings like Caytlyn posted!

These were our escort cards. They had the guests table number and a sticker for their meal choice.

It is easier to give a place card they can clip into a holder in front of their seat, with their name. And a metallic colored foil stick on stripe , or a magic marker line to code the meal along the top, showing in front or back. And one color for all special diets
So gold may be fish and red roast beef and blue vegetarian with eggs and dairy. And silver means check the list and ask, diabetic, kosher, no wheat, allergies to chocolate and strawberries, real restrictions. Not, well I am doing Paleo type stuff unless you plan a bunch. Once they are seated, a server can stand near the table, jot her
Meal code fbvspec by her chart of tables by numbered seats. The server can easily address guests by name and title from the place card, ask any necessary questions about special things, and go to be the kitchen area and set up trays so they go to tray stands or use a cart with all the right meals and sides for a whole table, which then can be served in 2 minutes, and on to the second or third table, 3 in 5-7 minutes. If not taking drink orders at that time, til all served. We had a limited menu, up to 10 meals, and some choices on sides, that guests selected before going in to the ceremony. We assigned tables, but with a foil strip on the top and an individual order number on the place card back. So while cocktails were being served, the servers could set up 3 2 tier service e carts with trays. And know in advance from a computer list the exact meals and sides and names for each. The foil was really for seeing from a distance, at a cart stand, what to pick up , with names to match to orders close up. If the servers are good, this is fastest. But does require assigning people to tables, and letting them choose what seat. With formal meal service I e, everyone at a table should receive their meal within 2-3 minutes. And the last table should not be more than 6-7 minutes from the first dish set down elsewhere. If they are thinking twenty minutes is fine first to last, and people all getting fish will be served first, then someone else doing all beef, which leave people at each table eating at different times, talk about it in advance and get more servers. You don't want McDonald's service at an expensive, formal played dinner. People expect good service the caterers eed to pinch pennies elsewhere, but have 2-2.5 tables per server. And ask the venue or caterer if what you plan works for them.