culinary service styles
A convenient bite passed to your guests by our servers. Perfect for warm hors d’oeuvre and detailed presentations, this style of service works well at mingling events. Tray-passing is a nice way to welcome guests to an evening of dining and entertainment with hors d’oeuvre, or to thank them for attending with a sweet send-off.
Typically presented on a centrally located table, the stationary display is an attractive culinary arrangement for your guests to choose from at their leisure. Unobtrusive and simple, the stationary display works well for a small group, or combined with tray-passing for a larger group or extended cocktail event.
Steward-attended food stations prepare plates to order and present them to your guests. This style affords a personalized service to your guests while maximizing the social energy and movement of the group. Additionally, the station setup allows us to control food quantity and presentation in a comfortable way. This style of service is very versatile and works beautifully for a wide variety of events and special occasions.
A unique style of culinary service designed by Waters, club plates combine the strengths of both tray-passing and station service. Plates are created in the kitchen and butler-passed, requiring no set-up in the event space and allowing guests to enjoy a plated nosh wherever they are sitting, lounging or standing. This style of service tends to be more cost effective than station service, plus it is unique.
Classic and elegant, this is the most service-driven style of culinary service. Courses are prepared and plated in the kitchen, then delivered to each of your seated guests by a coordinated team of butlers. Seated service is very personal, making it a favorite for more formal affairs.
Similar to a seated dinner, a family-style reception has guests seated and waiters bring the food to the table. Large portions are placed on each table for guests to fill their own plates (it's like sitting down for dinner at home with your family!)
Best of both worlds… possibly? This style of service combines a served first course, then station service, which offers the guests more variety of culinary creations and then completes with a served dessert or a cheese course and then dessert.
The simplest style of service, a single buffet works best for a small, casual gathering. The buffet is a simple and attractive display. However we feel this is a rather dated style of service that requires more food than needed to assure a bountiful look. Consider a station or club plate approach instead.