What is required for plated meal service?

Ten days prior to your event, we require your final guest count, along with the total number of each entree ordered. You will be required to use escort/place cards to indicate the entrée each guest ordered.

The entrée selection for each guest must be clearly visible to servers.  Guests typically forget what they ordered between the event day and the day they mailed their RSVP, weeks earlier. Cards help the guest, and server, know which entrée to serve.

As you receive your responses from guests, we welcome receiving a copy of your final tally sheet (in any format you may have: spreadsheet, word document, hand written copy).  Stonebridge can use this information to prepare a summary, by table number, with entrée totals.

For example:

• Table 1 = 3 fish / 6 beef / 1 vegetarian
• Table 2 = 4 fish / 5 beef / 1 child

Providing the above information will help expedite the plated dinner service.  However, this detail is not required.  Our servers will walk around the tables prior to dinner service and tally the information.  Please note that place cards are still required, in front of each guest, for plated service to identify which entrée was ordered.  For buffet service we simply require that each guest be assigned to a specific table.