Demystifying Catering and Event Terminology

Photo courtesy of Amy K Photography

At Fork & Flair, we live and breathe the catering and event industry. We have experience with everything from intimate get-togethers hosted at private residences to large-scale corporate events and weddings held at sizable venues. Our new Day of Coordination department deepens our commitment to this exciting work by expanding the types of services we offer, making it that much easier for us to be a one-stop shop on your way to a perfectly executed and easily planned event.

However, like with any industry, the catering and event world has some lingo that you either may not be familiar with at all, or that may have different meanings in the context of an event. Below, we’ve compiled a glossary of some of the most common terms or phrases we hear questions about in the hopes of bringing greater clarity to those who may be new to the planning and execution of live events.

Buffet vs Butler Passed Hors D’oeuvres

Buffet hors d'oeuvres are laid out on a banquet table for guests to walk through and self-serve. Butler passed hors d'oeuvres are on carried platters and circulated through the room by staff members. We typically recommend butler passing for your cocktail hour since it allows us to better control the flow of food as well as go to where your guests have congregated. There is no additional charge for butler passing.

Chafers (and Sternos)

A chafer is the metal pan that holds food and keeps it warm on a buffet. Sterno is the name of a popular brand of chafing fuel that has become the colloquial way to refer to a variety of buffet fuel sources.

Charger

A charger is a large decorative plate that sits under the dinner plate. Fork and Flair can source chargers and other table accessories for you from partner vendors.

Day of Coordinator vs Wedding Planner

A Day of Coordinator serves as your “day of” point person and tends to focus on the practical logistic details. Their timeline is also much shorter; they are typically connecting with clients about a month prior to the event. In contrast, a Wedding Planner is involved from the very beginning of your event planning process. They are hired months to years ahead of the event, and their responsibilities can include, but are not limited to: creating a budget, finding and booking vendors, assisting with design elements, and day of coordination.

Dietary Restrictions vs Preferences

Dietary restrictions tend to be medical or ideological in origin, while dietary preferences are usually based on an individual's likes and dislikes. For a more detailed look, check out our previous blog post, Accommodating Special Dietary Needs (May 2025).

Expo

The term “expo” is short for “expeditor.” It’s a slang term for our process of plating and serving food that ensures accurate and efficient service for you and your guests

Front of House vs Back of House

These are short hand terms used to describe various locations in the venue. Front of House refers to anywhere that guests can access (i.e. dining room, bar, foyer, etc). Back of House refers to places that guests will not be accessing (i.e. catering kitchen, bridal/groom suites, vendor-specific storage areas, etc).

Full Service vs Drop Off

For a full service event, Fork and Flair is not only supplying the food, but also the staffing and equipment needed to execute an entire event from start to finish. Alternatively, for a drop off event, your food will be delivered by a Fork and Flair driver. They will bring any additional items you may need and set them up (i.e. serving utensils, disposable chafing racks and pans, etc), but they will then leave once everything is ready. 

Grazing Table

Think of a grazing table like a charcuterie board without the board! Meats, cheeses, marinated vegetables, fruits, nuts, and more are artfully arranged across an entire table from which your guests can “graze.”

Head Table vs Sweetheart Table

A traditional head table is banquet style with the couple at the head and the wedding party seated down the sides. A sweetheart table is typically a half-moon or smaller rectangular table and seats only the newly married couple.

High Top vs Low Top 

A high top cocktail table is usually around 42” tall and allows guests to mingle while standing. A low top cocktail table (sometimes called a bistro table) is usually around 30” tall and provides an opportunity for guests to sit while chatting and enjoying hors d'oeuvres. 

Off-site Catering vs On-site Catering

Off-site catering is when the food is cooked at a different location and then brought to the venue to be served. On-site catering means the venue employs a dedicated catering staff for all of its own events. Fork and Flair only does off-site catering, which means we have extensive experience making sure your food arrives hot and delicious.

Service Styles: Buffet vs Plated vs Family Style

There are three different dinner service styles that we can execute for you and your guests, each with their own unique aspects. 

• For a buffet meal, our dining room lead dismisses tables individually to walk through the buffet line and self-serve salad and side dishes, while our staff handles serving your protein options.

• For a plated meal, our dining room leads are setting freshly plated, pre-selected meal pairings at your guests’ seat based on what their escort card relays.

• For a family style meal, our dining room leads are bringing out bowls and platters of proteins and side dishes for your guests to pass and serve amongst themselves at the table, like you would at your own home. This style has an additional $25 charge per table to account for the increased china required.

Stations!

Fork and Flair can execute different kinds of stations depending on your event needs

• Standard food stations work similarly to a buffet, but are more spread out around your dining room. They work great for á la carte menus that are more item-based as opposed to a specific cohesive meal.

• Carving stations will give your guests a show – Fork and Flair staff are carving and serving protein portions onsite for guests to see as they come through the line. Typically, this option is chosen for ham, beef tenderloin, sliced sirloin, or prime rib.

• Action stations have some sort of element that require Fork and Flair staff to manage and operate them. Popular examples include a waffle bar, ice cream bar, or omelette bar.

Room Flip

A room flip refers to the time it takes to transform your ceremony space into your reception and dining room, typically done while your cocktail hour is occurring in a different room. If your venue needs a room flip, Fork and Flair requires that your cocktail hour lasts at least 90 minutes. 

Any terms you’re still curious about? Drop a comment below and we’ll get you an answer!