The number of hors d'oeuvres to be presented is proportional to the length of social time allotted before the meal/event/meeting. For evening events, it usually varies from 45 minutes to 2 hours. Hors d'oeuvres pieces should be no more than two bites in size.
Rarely are hors d'oeuvres served at breakfast. Plan to serve 2 beverages per person. They may include juice, coffee, tea, champagne, mimosas, screwdrivers or bloody marys.
A breakfast entrée is usually 5 ounces, with 2 -3 side dishes (4 oz each), bread or starch, and a dessert, such as fruit.
At lunch, hors d'oeuvres are optional, but if you do serve them, plan 2 - 4 pieces per person. Plan to serve 2 beverages per person. These can include juice, coffee, tea, soda, beer, wine or mixed drinks. Luncheon entrées are usually 5 ounces with 2 - 3 side dishes (4 oz each). Bread and dessert are part of the usual fare.
Depending on the number of dinner courses being served, 3 - 5 hors d'oeuvres are planned for each person along with beverages such as soda, sparkling water, beer, wine, or mixed drinks. Wine, tea and water with a slice of lemon are offered with dinner. Coffee can either be served with dessert or later. After-dinner drinks such as cognac, whiskey or liqueur are optional. The dinner menu includes appetizer, soup or salad, a 6 - 8 ounce entrée, 2 - 3 side dishes and a dessert, either sweet or cheeses with fruit. Include bread and butter preferably made with fresh herbs. Optionally, a sorbet may be served between courses to cleanse the palate; a nut, truffle or candy tray follows dessert.
"As far as feedback, the event went great. I know that one friend in particular will be calling you for much smaller events. Everyone said that the food was great. And the hall looked beautiful. Your staff was friendly. And you made me at ease. The event went great."