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Reply to "If great food is high priority and the wedding reception has 180 guests . . . "
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[quote=Anonymous][quote=Anonymous][b]I can throw money at the problem but I don't understand how that spares you from sous vide steak or rubbery lobster tail, or a long wait for the last people to be served, whatever. [/b]Is it more waitstaff, a better kitchen, etc? What must be sacrificed? And does this automatically exclude a Ritz or Four Seasons or any other in-house required food?[/quote] It gets you more people. More people in the kitchen. More waitstaff. Etc. Getting good food to come out at the same time for that many people is difficult, but it is less so if you have more people to handle it. [/quote]
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