Grazing table
A cheese, charcuterie, and grazing spread, usually for cocktail hour.
Also called: charcuterie, grazing table, cheese display, antipasto.
When couples book this
Usually booked about 10 months out. It moves with your date.
Your wishlist, before you talk to anyone
Questions you can answer early — they become the yardstick you compare candidates against.
What would you like on the table?
How do you picture the spread?
Wishlist mirror of the build_style candidate fact.
What must the spread accommodate?
How styled should the table feel?
What to ask each candidate
Facts that differ from one vendor to the next — worth writing down while you shop.
How is the spread built?
individual_cups doubles as a standing-cocktail-hour format — no serving tools, no crowding at one table.
What's on the table?
How are items labeled?
Who styles the table?
What settles once booked
The working details you and your vendor pin down together.
How many people is the table feeding?
DERIVED from THIS scope, never the caterer's final count — the anti-double-count mechanism in action.
Dietary needs and allergies
Self-serve food meets every allergy in the room — the vendor gets the same rollup the caterer does.
When is the table out?
DERIVED from the event timing. Moving the event decays this to needs_reconfirm.
Table placement and replenish plan
Where the table lives, when it's refreshed, and when it comes down — settled with the venue and caterer.
What time do they arrive?
The time you agreed together, not an estimate worked back from the ceremony.
What times are set on the day?
One row per moment — a serving round, a pickup leg, a person's slot, a set. Each row becomes its own block on your run of show, labeled with whatever you type, so name it for whoever will be reading it.
What time do they finish?
Who do you call on the day?
The name and cell number of whoever is on site — not the office line.
Where do they come in, and where do they park?
The load-in door or dock, where the vehicles go, and who opens up.
Do they need a meal?
Counts toward your caterer's vendor-meal number.
What balance is due on the day?
Your own figure, from your contract — what is still owed when they arrive.
What gratuity are you planning?
Your own figure. It rides beside the balance on the day-of money sheet.
How it lands on your day
Grazing table build
Grazing window
Replenish & tidy
Table cleared
Set time
One block per row of the cell's dayof_service_times answer; the row's own label names it, and its `until` makes it a window.
How it’s usually priced
Usually priced per guest.
What your vendor reads from your plan
Book on or off Beetrothed — either way the plan assembles a brief your vendor can work from: the event, counts, menu, service, schedule, contacts.
More in Food & drink
Plan your grazing table — and everything around it
These questions live as one cell of a connected plan: your budget, guest list, checklist and timeline all read from the same answers. See the whole board work, or join the waitlist and we’ll write when it’s your turn.
We will write when there is something worth telling you.