How should a caterer record a wedding's portion assumptions and guest count?
Last reviewed:
Direct answer
Record how the caterer converts the confirmed guest count into portions, including children, staff meals and any reserve.
Ask when the final number is due, how changes affect charges and who authorises extra food on the day. Distinguish meals ordered, people expected and people actually served rather than treating them as one figure. Specify the included dish sizes or service basis where practical. A per-head price alone does not explain the amount of food promised or prevent an avoidable dispute about shortages.
Sources used
Safer food, better business for caterers
UK Food Standards Agency
Professional preparation, handling and service principles. UK registration and legal requirements are not presented as Pakistani rules.Source checked:
View sourceHappy holidays! Shopping tips from the FTC
US Federal Trade Commission
Recordkeeping and checking shipping, returns and warranties. Weddme's wedding checklists are editorial applications, not claims of automatic local refund rights.Source checked:
View source