Make an appointment with the catering manager. Give them a budget and stand by it. Also find out the minimum guest count.

Look at photos of other weddings they have done on similar budgets.

Get references from other brides who have either held their wedding there or have used their catering services. Be sure to call them and ask it they were happy with the food and the service.

Ask to review some sample menus and request tastings. If they are making the cake be sure and include the details and if not ask them any pertinent information about delivery, storage and set-up. The cake is the focal point of the wedding feast. It goes back to Roman times and was a symbol of fertility and good luck.

You may wish to have a groom's cake in addition to the white-tiered cake. This dark fruitcake is cut and put in small white boxes with the couples' initials stamped on the lid. The guests take these home and they are sent to those who are unable to attend. This is certainly not necessary but be sure to go over every detail of your wedding cake. Specify its design, body, filling, frosting and cake top. Most brides keep this cake top and many are designed in such a way as to be used in the couples home after the wedding. Don't forget the cakes presentation and the cake knife and server. Decide who is responsible for providing them and whether the florist or the caterer will decorate them appropriately. Like the cake top, the bride and groom cherish these special items for years to come.

Find out how many other events they have scheduled the day of the wedding and how many people will be designated to serve your party.

Ask to see the tableware and linens that will be used. Many times they can accommodate your color scheme. Be sure to check on the toasting glasses. Decide who will provide them and whether the florist will be in charge of decorating them or if the caterer will take the responsibility.

Be sure to check out the parking and the rest rooms and ask if they have a place for you to change.

If you are bringing your own champagne, check on the corking charge.

Be sure that an appropriate table will be provided for the guest book.

Ask about how much deposit is required and the refund policy.

If the site of your reception does not have a caterer, follow the same steps but be sure and find out if he or she is licensed. Also be sure that the catering manager meets you at the site before you commit to estimate any special needs or costs resulting from extra serving equipment or rental items.

Always get it in writing. Be sure to have a signed contract or written receipt which specifies the menu and details the cost of each portion of their duties. Pay special attention to taxes, gratuities and payment for bartenders, parking and checkroom attendants. Be aware that in some contracts there are clauses which allow them to legally raise prices if you gave your deposit well in advance.