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We've tentatively set the date for October 2012, and we're trying to save up as best we can, but right now we're still in school and he will be going on to grad school next fall so money is tight. I've found the perfect dress (for under $200!), but how on earth do we make the rest of the plans, buy the rest of the supplies, on a very limited budget?
Answer
1. Limit the number of guests. Each additional guest will create exponentially higher costs.
2. Consider a non-dinner reception; cheaper alternatives include brunch, lunch, appetizer/cocktail, or dessert only.
3. Limit the size of the wedding party.
4. A bit more risky, but take a chance on a new professional trying to break into the wedding photography/videography business. Make sure they have at least one full album or DVD to preview, but you can get much lower rates for quality work this way.
No matter what, stick to the budget! You can do it! And read the fine print of every single contract; there can be hidden fees everywhere. Never pay in full up-front. Usually it's deposit, with full payment after the service is completed.
1. Limit the number of guests. Each additional guest will create exponentially higher costs.
2. Consider a non-dinner reception; cheaper alternatives include brunch, lunch, appetizer/cocktail, or dessert only.
3. Limit the size of the wedding party.
4. A bit more risky, but take a chance on a new professional trying to break into the wedding photography/videography business. Make sure they have at least one full album or DVD to preview, but you can get much lower rates for quality work this way.
No matter what, stick to the budget! You can do it! And read the fine print of every single contract; there can be hidden fees everywhere. Never pay in full up-front. Usually it's deposit, with full payment after the service is completed.
Why are plates laid on top of each other in a formal dinner table setting?
Why not just bring the plate with the food when it's ready?
How are the people served if the plates are already there? Does the waiter/waitress take the plate to the kitchen and back to the table to serve?
sorry if it sounds like a stupid question...I've never been to a formal restaurant before.
thank you!
Answer
In extremely formal dinner service, according to Miss Manners:
"The place setting for each guest is called a 'cover', and consists of a service plate (silver or china will do), all the necessary flatware except that for dessert, and and stemmed glasses for water, and two or three wines, with the champagne.
"On the service plate is the rolled napkin, with the place card on top, and above the plate is an individual salt cellar, ash tray, nut dish, and the handwritten menu.
"To the right of the plate, from the outside in, are the oyster fork nestling in the bowl of the soup spoon, the fish knife, the meat knife, and the salad knife. To the left, from the outside in, are the fish fork, the meat fork, and the salad or fruit fork. ...
"After the guest has been seated and removed the napkin, the oyster plate is put on top of the service plate, and when that is cleared, the soup plate (or bowl) is put on the service plate. The latter two are then removed together, and a heated plate is put at the place. ...
"As a filled plate is never put before a guest, the fish and meat courses must be served from platters. It is up to each guest to take note of how many people each platter is expected to serve (one footman starts at one side of the table, while another starts opposite, with identical platters) and estimate his or her portion. No seconds, folks. ..."
She goes on in some detail. It sounds like a scene from a turn-of-the-century English costume drama!
As you have probably realized, there remains quite a difference between high-level restaurant service and extremely formal service in a private home. When you see a service plate under either circumstance, however, it's just there to make the place setting look complete. The first course is set down on top of the service plate, and either both plates are removed together, or the service plate is left in place for the soup bowl to be placed on it, and then both are removed together. No food ever actually comes in contact with the service plate.
In extremely formal dinner service, according to Miss Manners:
"The place setting for each guest is called a 'cover', and consists of a service plate (silver or china will do), all the necessary flatware except that for dessert, and and stemmed glasses for water, and two or three wines, with the champagne.
"On the service plate is the rolled napkin, with the place card on top, and above the plate is an individual salt cellar, ash tray, nut dish, and the handwritten menu.
"To the right of the plate, from the outside in, are the oyster fork nestling in the bowl of the soup spoon, the fish knife, the meat knife, and the salad knife. To the left, from the outside in, are the fish fork, the meat fork, and the salad or fruit fork. ...
"After the guest has been seated and removed the napkin, the oyster plate is put on top of the service plate, and when that is cleared, the soup plate (or bowl) is put on the service plate. The latter two are then removed together, and a heated plate is put at the place. ...
"As a filled plate is never put before a guest, the fish and meat courses must be served from platters. It is up to each guest to take note of how many people each platter is expected to serve (one footman starts at one side of the table, while another starts opposite, with identical platters) and estimate his or her portion. No seconds, folks. ..."
She goes on in some detail. It sounds like a scene from a turn-of-the-century English costume drama!
As you have probably realized, there remains quite a difference between high-level restaurant service and extremely formal service in a private home. When you see a service plate under either circumstance, however, it's just there to make the place setting look complete. The first course is set down on top of the service plate, and either both plates are removed together, or the service plate is left in place for the soup bowl to be placed on it, and then both are removed together. No food ever actually comes in contact with the service plate.
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