There are three main things that can make or break a wedding reception: the planning, the entertainment, and the food. Raise your hand if you've ever had bland chicken at a wedding. Yeah, both of mine are up too. Here are some tips to make sure your reception doesn't become a gourmet stereotype:

Taste Test
Sounds like a no brainer, but not many couples know this is an option. Ask the caterers you are interviewing (or venues if their catering is in-house) to set up a tasting for you and your fiance. If possible, have them include several of your menu options, along with side dishes that you are considering. The warmed over veggie medley has seen its day, yet continues to make its way onto many a plate.

Presentation
Pay attention to the way the food is presented. Is it up to your standards? Does it look appetizing and appealing? Even if it is the most delicious morsel you've ever tasted, if your guests can't get past how unappetizing it looks, they will go hungry and you will have just lost a lot of money.

Special Diets
Make sure that your caterer will be able to accommodate guests with special dietary needs. Almost all chefs will be able to prepare vegan and vegetarian dishes, and with gluten free dishes becoming more of a necessity, they should be able to have a plan B for those guests. If possible, ask to taste test this too. It is not okay for your guests to dine on filet mignon and lobster while your vegetarian guests are stuck with a salad as their main course. Your caterer should be able to present you with alternate options for those guests without it inconveniencing you or your budget.

Buffet vs Plated Dinners
Buffets are often assumed to be the more economical route when it comes to choosing a menu, but in fact, they often wind up costing more. The reason for this is portion control. Plated dinners are portioned out in the kitchen and then served, so each guest receives a predetermined and equal amount of food. With buffets and food stations, guests tend to choose more of one type of food over another and dish up their own portions. You wind up paying more as more food is consumed or you end up embarrassed when the kitchen runs out of a particular dish.

Vendor Meals
This topic was another one that several colleagues asked that I write on in this series and it is also one that tends to be controversial. If your vendors are working for an extended period of time (6+ hours), you need to feed them as they will not have time to leave and grab something. (In fact, many require this in their contracts, so be sure to check.)

Many caterers and venues offer a "vendor meal" at a reduced rate. Ask them exactly what this consists of. You may be surprised to learn that you are paying $40+ per vendor for a cold ham and velveeta sandwich with soggy chips (they won't call it this of course, they will call it a "boxed lunch"). Make sure your vendors, including their assistants, are served a quality meal (vendors passing out in the middle of your reception from being on their feet all day with no food = bad) and that they are fed first. Why first? Because by eating while you're eating, they can be ready to go when the reception events start up again. Nobody wants pictures taken of them while they're eating and the band usually takes one of their breaks during dinner so that they can play a longer set while the dance floor is open.

{photo by Melissa Jill from the Wedding Chronicle's 10th Anniversary Party}