A cocktail-dinner is a necessary service for any international conferences, congresses, symposiums, meetings and other arrangements for a large quantity of attendees. It helps to make a relaxed atmosphere, to develop friendly relatives between guests and to set strong private contacts. The most popular formats are a cocktail-dinner in meeting’s breaks (40-50 min) and a fourchette in the end of the workday. As for the fourchette, it is always a good idea to make an outdoor arrangement. It makes your arrangement more free, pleasure and non-formal.
The key feature of these formats is a space using. Providers do not use standard dinner tables and make a hall almost free. They set only small tables with napkins, cigarettes and ashtrays near walls. Foods and drinks are delivered by waiters on plates. So, everybody could choose what he/she wants during the conversation. All guests use party picks instead of spoons and eat standup.
As a rule, a bar counter is situated in the banquet hall. A menu typically consists of low-portions cold and hot snacks, salads, desserts. Menus, which are presented by “Mr. Catering”, you could see hereinafter. As for hot drinks, classical choices for business meetings, conferences, seminars are coffee and tea. A list of cold drinks usually consists of mineral water, juices and cocktails.
As a general matter, an order of courses looks like this: an aperitif, cold snacks, hot snacks, fruits, desserts and, finally, hot drinks. On other hand, we could change anything according your wishes and make your arrangement more individual.