With table service (in Italian, servito al tavolo) guests stay seated and waiters bring the courses one after another. It is the classic format for weddings, gala dinners, first communion lunches and business lunches with important guests. The most common style is Italian-style service, with the plate already composed in the kitchen.
It brings order and predictable timings, and gives guests time to talk. In return it needs more staff than a buffet: industry guides usually suggest one waiter per 15-20 guests as a guide. Many receptions choose a mixed format: aperitivo as a buffet or with finger food, plated dinner, dessert buffet.
What to ask
Ask how many waiters the caterer plans, how many tables each covers and how long the service of each course takes. The figures are in the guide on how many waiters you need; the roles in the one on waiting staff.
