Caterer's Pet Peeves: Volume One

by Molly

Stay in this business long enough and you're sure to see the same things done over and over again. This is not always a bad thing; sometimes tricks of the trade just make everyone's job easier, but eventually you'll develop a list of things that just irk you. It will not be the same list for everyone. Some peoples' unnecessary embellishments will be others' whimsical touches. Well, in the FIG office we've developed a list of some of our pet peeves (I've labeled this Volume One because I'm sure we'll come up with more):

1. ROSEMARY SPRIGS - I'm not anti-rosemary, it has its place alongside a steak, in savory stews, in focaccia, or other numerous applications, but when I was first in the business there were rosemary sprigs on nearly every dish that came out of the kitchen. Chicken, fish, vegetarian, steak - it didn't matter. Rosemary was "the perfect garnish" - green, sturdy, and fragrant. My problem? Most of these dishes didn't use rosemary as an ingredient and they didn't need it. It was not only superfluous, it overwhelmed the dishes. Scent plays a strong role in taste so the presence of rosemary will affect the taste of the dish. And, I still see it! In photos and at other caterers' events I see unnecessary rosemary sprigs and I cringe.

2. ICE SCULPTURES - Ice sculptures are beautiful, right? Well, from a service standpoint, they suck. They are heavy, they melt, and they invariably fall or fall apart at inappropriate or dangerous times. In my mind, ice sculptures should only exist in the Ice Hotel (one officemate approves of ice luges, but we think that's just because she's a lush).

3. VAGINA FOLD - aka tent fold. The tent fold is a simple napkin fold that is used a lot in the event industry - especially at banquet halls. The fold is simple, works in your napkin is starched or not, and can be placed in various locations at a setting. It's versatile and everyone knows it. We had one bride (herself a former catering server/manager) that exclaimed, "I do not want my guests walking in to a room full of vaginas." 'Nuff said.

4. CUPCAKES - Okay, this is one that's going to cause a lot of division; which is why I explained earlier that not everyone's pet peeves are the same. That being said, we are so OVER cupcakes. They are little cakes, people, nothing more. I've always thought there was too much frosting; another office staff things there is too little. I think the distribution is just wrong. Unless you personally just adore cupcakes (in which case, you should have them), please consider other desserts.

5. ELABORATE SERVING IDEAS - There are plenty of caterers out there who do this. FIG believes food should be pretty on it's own and does not get into overly elaborate displays. We believe serving pieces should enhance your enjoyment of the food by making it easy to eat/easy to serve, keeping it warm or cold, and fitting in nicely at the buffet. There does not need to be neon lights underneath it and if you're going to kill fish for your event, please eat them (and make sure they are sustainably fished or farmed).



Most of these peeves come from our side, but, of course, sometimes we're peeved at guests too. Here is an all too common guest-related pet peeve that you should avoid next time you're at an event.

6. PLACING GARBAGE NEAR FOOD - Whether a server is passing a tray of hors d'oeuvres or there is a buffet/station of food, you should not put used toothpicks, napkins, or other debris near the food. Generally there is a garbage, tray stand, or server with a clearing tray nearby. Look for them.