Know Your Catering Lingo

Want to talk food like a pro with your wedding caterer? Then put on your learning cap and get to know these terms.

Are French and Russian service completely foreign to you? What does your caterer mean by a gratuity? Here's a handy translation of the terms your caterer uses so you can speak her language fluently.

Buffet. Guests help themselves from large displays of food. Buffets are great for offering a variety of dishes and allowing guests to pick and choose.

Cocktail Reception. This elegant type of reception usually runs from around 4 to 7 p.m. and features substantial hors d'oeuvres or a light buffet.

Consumption Bar. The bartenders keep a running tab, and you pay the final bill at the end of the evening, based on how much your guests drank. A good idea if your guests are light drinkers.

Entree. The main course of your reception meal.

Family Style. Platters of food are placed at each table and guests pass the platters around and serve themselves.

Food Stations. The hottest trend in reception dining. Similar to buffet service in that guests serve themselves, but instead of one long table, food is divided into several themed locations, such as a pasta or seafood table .

French Service. No, your waiters will not be wearing berets when they serve your meal. Instead, expect waiters to serve each guest individually from a tray held by another waiter.

Gratuity. In simpler terms, the tip. Caterers usually include this 20 percent fee in their final tally.

Groom's Cake. A Southern tradition that's spread nationwide, this cake, served at the rehearsal dinner or reception, can be any color, shape or flavor (fruitcake is traditional) and is usually decorated to reflect a hobby or interest of the groom's. Your superstitious unmarried friends may want to save a little cake to put under their pillows that night in the hopes they'll dream of their future spouses.

Mixed Drinks. Drinks that require more than one ingredient or special mixing equipment. Providing them at your reception could raise the bar tab.

Off-Site Locations. Reception sites that have few or none of the services and supplies you need. You will need to contract for everything from food to silverware.

On-Site Location. Reception sites that offer nearly everything you need, from catering and bar service to tables and linens.

Open Bar. You pay a flat fee for your guests to drink all night.

Plated Service. The plates are already full of food when they're brought from the kitchen and placed in front of your seated guests.

Poured Drinks. Easy-to-make drinks—the ones require only one ingredient and aren't shaken or stirred.

Premium Brands. Top-of-the-line liquors. You'll pay more if you stock the bar with these “name” brands instead of cheaper, generic house brands.

Russian Service. Similar to French service, except the extremely coordinated waiters hold the trays of food in one hand and serve the guests with the other.

Tray/Butlered Service. Waiters walk among your guests with trays of hors d'oeuvres or drinks.