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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][quote=Anonymous]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. 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] What's wrong with sous vide steak?[/quote] It just screams caterer. [/quote]
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