A caterer tasting is often treated as a purely enjoyable moment, when it is also the last chance to check things that matter a lot on the day: service pace, allergy handling, how dishes actually look when plated. Going in with an observation checklist, even an informal one, changes the quality of the decision.
What to observe beyond taste
•
Plating: does it match what will actually be served to 100+ guests, or is this a polished one-off version?
•
The announced service pace (time between courses) to estimate the real length of the meal
•
Serving temperature, especially for hot dishes served in volume
•
Flexibility on portion sizes and kids' menus
Questions to ask about allergens
•
How are gluten-free, dairy-free, vegetarian, or vegan dishes flagged on the final menu?
•
Is there a cross-contamination risk in the kitchen for severe allergies?
•
Is the floor staff briefed on specific needs per table or per guest?
•
Is a backup dish available if a guest reports an allergy late?
Deciding as a couple without scattering
Note your impressions separately during the tasting before discussing them, so one of you does not sway the other dish by dish. Then compare on three simple criteria: taste, fit with the stated budget, and how much confidence you feel in the team (responsiveness, clarity of answers).
What to check in the final quote
•
The number of courses and canapes included matches what was actually tasted
•
Whether drinks (wine, champagne, soft drinks) are included or billed separately
•
Whether service (staff, table linens, tableware) is itemized or negotiated separately
•
Cancellation or headcount-change terms
If you are torn between two caterers, ask for a focused tasting on just the dishes in question rather than redoing the whole menu: it is faster and usually accepted at no extra cost.