Description

This serving platter rental has handles, and the handles are the point. A server carrying a loaded platter through a standing crowd needs two hands on it. They also need a grip that does not depend on the rim. Without handles, a server balances the same platter flat on one palm. That works until somebody turns around quickly.

Passed service or stationary display

Passed hors d’oeuvres are the obvious use. A server works the room with a platter, returns to the kitchen, and swaps it for a loaded one. Platters also work stationary, on a bar or a display table. Canapes, cheese, charcuterie and dessert all suit that. The handles still help there, because the platter comes on and off the table loaded.

How many you need

Count the platters against the number of servers passing, not against the guest count. Each server working the room wants one platter in hand and a second one loading in the kitchen. So plan roughly two per passing server for a cocktail hour. Then add for any stationary displays, since those platters stay out and do not rotate. Your caterer will usually have a view, so ask them before you set the number.

Hot food is a different problem

A platter holds food at room temperature and nothing more. Anything that has to stay hot through a service window belongs in a chafer. A chafer has a heat source under it. Cold canapes, sushi, cheese, fruit and desserts are what a platter does well.

Stock is thin on this item

We hold a small number of these. So confirm a serving platter rental early rather than assuming it. If we cannot cover the count for your date, other pieces do the same job. We will say so at the quote stage.