Running out of food at the Reception

If 225 people have RSVPd why would you plan to count only 100? If anything, you should plan to serve 230 (or more) to ensure you have enough food.

Don't invite anyone you don't want (or can't) pay for.

Are you only going to have seating for 100 of the 225. This just makes no sense.

WHY would you only serve 100 people at cocktail if you're inviting over 200? Please don't do this to your guests. Once you finalize your numbers, make sure you have enough food to cover those who are coming PLUS some additional.

Yeah, I'd over plan in case you have people who decide to get seconds or something.

Always plan on more people than what has RSVP'd. Im making all my own food and thats what im doing. Some people eat more than others, and some hardly eat. If you have an excess amount of food left after everything is said and done. You can have it for the next day when you open gifts or you can also send some home with people that would like to take some. Its always better to have to much instead of having not enough. At least that is how i feel about it all.

People typically take larger portions when it's a buffet, so don't base your food estimate on a lower headcount than your RSVPs indicate.

That is absolutely not enough. Usually by cocktail hour, people are starving. At an average cocktail hour, most people will go through 4-5 pieces of hors'd oeuvres and parts of sitting platters too.

For the buffet, most people will try some of everything, and they take more if they are controlling their own portions. The only exception to this is salad, if it's on the same buffet table without a separate plate.

That's what I was thinking, but FH is such a minimalist that it's more than frustrating. However, 150 of the guests generally run on their own time (habitual lateness is a part of their cultutre) aka they will probably miss the cocktail hour altogether hence his logic.

For the buffet we are preparing for the total 225, its the cocktail hour that I am unsure of. I certainly do not want to be embarrassed if we run out of food bc we are DIY the food.

I dont know much about cocktail hours because I have never been to a wedding that has one. Around my area we have the ceremony than an hour in between because we usually have a half hour drive from ceremony to venue. And that gives the guests enough time to find a seat and talk with one another. Im not worry bout my food until i get all the RSVP's back and than I will go from there to figure out how much i need to make. My guest list is also closer to 400 people tho. So as of now im planning on about 450. Im sure that will change once I start getting my RSVP's back. I would wait and see until you get all yours back.

OK thanks everone for your input. I will let FH know the error of his ways and pray he gets it :-P

I understand FH's logic, but don't do it. I get that the cocktail hour is just "a warm up" and people shouldn't be trying to stuff their gullets with coconut shrimp and satay skewers, but they will. Plan 3-4 pieces/person. if they don't eat it all, box it for your midnight munchies, vendors/staff, volunteers, honored guests, what-have-you. Extra dinner? bag it and freeze it!

We are only doing appetizers and bite-size desserts. I figure if folks haven't eaten by our 3pm start time, with advanced notice of light fare, that's their problem. Truth be told, I hope I run out of food!!! And if not, I'll have some to-go containers tucked under the table!