They Said What? Wedding Industry Terms Dictionary

Amuse- bouche? What’s that?

Wedding Professionals, just as in any industry, have  their own language. I often forget when writing posts that these words are not part of most people’s day to day conversations. So I decided to start a list and define the terms… and hopefully it will be helpful to you in your planning process!

Action Station:

A food station, usually at a cocktail hour or at a station style dinner, this is a table with a chef attending and actively cooking the food that will be served to guests.

Airwall:

A foldable “wall” that can be opened across a room to create a wall in a large room, therefore creating smaller rooms. These are often covered in fabric to match the permanent walls of the room in order to create a seamless look.

Amuse-bouche: {pronounced Amuse “boosh”}

Translated into French, the term means “mouth amuser” A one-bit appetizer presented to guests, usually the exact food item is chosen by a chef. For weddings, the chef will usually suggest a few options, allowing the bride & groom to choose which one to serve at their wedding.

Charger:

A decorative show plate used to complete the look of a table. Sometimes this plate is removed once your guests are seated and other times it is left on the table and your soup/salad course is placed on top of it. It is usually removed before the entree, but sometimes left on the table the entire evening.

Chevron Style:

A ceremony seating style where each row is angled towards the aisle, see our post here aboutwedding seating arrangements.

Display:

An unattended food station- fruit & cheese are the most common items found on these displays.

Escort Cards vs. Place Cards

The simplest explanation is this: an Escort Card tell you which table you are seated at and a Place Card tells you which seats you are at.

* Thanks to Janice Carnivale of Bellwether Events for the great idea to add that one!*

Flip:

If your ceremony and reception are in the same place, as soon as the last guest leaves the ceremony room (and you take any needed photos in front of your huppah/canopy/other ceremony decor) your team of vendors will shut the doors and begin to dismantle your ceremony and turn it into your reception set up.

Flow:

The movement of guests during an event, often discussed with logistics in mind and when deciding where to place tables, chairs, decor, etc.

French Service:

This a type of food service in which the plates are preset on the table and the servers come around with a cart or platter and serve each person tableside.

GOBO:

These are the lights that are used for logos, patterns or any shape for lighting. When you see a couple’s name or monogram on the dance floor, a GOBO is used to make that effect. The acronym comes from “Goes Before Options” used to describe the metal plate that goes on top of the light that is created with the shape, lettering or logo and allows the light to shine through it reflecting the desire image.

High-boy:

Tall round cocktail tables

Pinspotting:

The installment of lighting equipment- usually in the ceiling of an event space or on tall lighting poles (called “Trees”) used to place spotlights on centerpieces, the wedding cake and other areas that need highlighting. Depending on the height and size of an item it may require a few pinspots to light it properly.

Plus Plus or written (++):

The tax and gratuity charged on top of your food & beverage minimum

Do you have words to add to this list or questions for us?

Tweet us @VenueSafariLes or comment on the post on Facebook!

Photograph via La tartine gormande on Flickr