Density, vegetarians, and drinks — how to keep the first hour generous without guests skipping dinner because they filled up standing.
Cocktail receptions punish poor distribution. Trays that only reach the front third of the lawn, or stations with one-sided queues, create hungry pockets and grumpy VIPs. We think in routes, tray counts, and vegetarian parity from minute one — not as a fix after complaints.
Bite size is strategic: substantial enough to matter, small enough that seated dinner still feels anticipated. We will push back on menus that are either all fried or all twee — balance reads as luxury.
Bar and bites together
If cocktails are generous, skew canapés slightly lighter on cream and crumb; if the programme runs long before dinner, we adjust. Mocktails deserve the same garnish discipline as the rest — abstaining guests should not feel like an appendix.
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