With tray service (in Italian, servizio a vassoio), also called flying service, waiters circulate among the guests with trays of finger food or glasses. Guests do not have to move or queue, and the room stays clear. It is the typical format for the aperitivo after the ceremony, corporate cocktail parties and openings.
It works if there are enough waiters to cover the whole room: otherwise anyone who stays in a corner risks eating little. Industry guides suggest one staff member per 25-30 guests for passed finger food. It is often combined with a few stations: the stations create movement, the trays also reach those who stay seated, such as older guests.
What to ask
Ask how many waiters circulate with trays, how many pieces per person are planned and how often they come round. The services are compared in the guide to types of banqueting service; menu ideas in the one on finger food.
