WE LIVE IN USA
A tasting serves you one plate at its best: ask "how do you keep 120 of these hot?"
The problem with a tasting is that it isn't the same exercise as the wedding day. What you eat is a plate the kitchen made specially for you; the wedding day is a hundred and twenty plates at once.
The question that matters most
"When you're plating 120 of these at once, how do you keep them hot?"
A good answer will describe the service flow in batches, the holding equipment, and the interval between rounds. A vague answer ("we manage it fine") is a warning.
This matters especially for steak and fishThese two are the most likely to turn tough and dry when served in large quantities. If they are on the menu, make sure to ask how they handle them.
The other question: is it the same chef
"Is the chef at the tasting the same chef on the wedding day?"
The answer varies by operator. Large catering companies often have an executive chef do tastings while another team executes on the day. Not necessarily a problem, but you should know.
If it isn't the same person, ask for the tasting-day decisions to go into the contract (doneness, seasoning, plating) rather than being confirmed verbally.
Two things to ask before the tasting
- Whether the tasting costs anythingSome are already included in the contract, some are charged extra, and some will be refunded after signing.
- How many can attendUsually two people attend, though sometimes you can bring parents along. If both sets of parents have opinions to express, this is the best occasion for it.
Service style determines both time and cost
- PlatedThis is the most formal option, though the labor cost and service time are also the highest.
- BuffetIt is usually cheaper, but it needs enough space, and queuing for food eats up time.
- Family styleLarge platters are served directly to the table for everyone to share.
Family style suits a blended wedding very wellThis approach is close to the Chinese round-table habit, fits an American formal occasion, and sits right in the middle for cost. It is an option many people do not consider (see item 30 of the checklist).
Cover special diets in one conversation
- VegetarianIs it the same price, or does it cost extra?
- AllergiesCan the kitchen genuinely isolate preparation, not just "do our best to avoid"?
- Children's mealsWhat age counts as a child, and is it half price?
- Halal / no beefA good number of Chinese guests avoid beef for religious or customary reasons, so it's worth asking early.
These counts come from the RSVP form, which is why it must have those two fields (see item 95 of the checklist).
Take notes at the tasting
Photograph and write things down. Three months later you won't remember which sauce you chose or what adjustment you asked for.
And if a different chef executes it, that record is your only reference.
In one line
Ask about holding, confirm if it's the same chef, put your decisions in the contract, and give family style serious thought.