A Silverware Affair
Wedding Caterer
+1 423-894-0115
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
A Silverware Affair provides wedding, corporate, private-party, drop-off, and staffed event catering from its Chattanooga location on Heritage Business Court. Its documented offerings include cuisine-specific menus, wedding bartending and bar services, equipment rentals, rehearsal dinners, receptions, corporate luncheons, cocktail hours, and social events. Contact the company for current menus, availability, and event details.
A Silverware Affair serves weddings, corporate events, private parties, and other gatherings from 6727 Heritage Business Ct Suite 119 in Chattanooga, Tennessee.
Its catering services include wedding and corporate catering, cuisine-specific menus, drop-off catering, staffed events, wedding bartending, full bar services, and event equipment rentals.
The company describes menus for rehearsal dinners, wedding receptions, corporate luncheons, cocktail hours, hors d’oeuvres, social events, barbecues, family reunions, and holiday parties.
The business states that it can cater events ranging from smaller gatherings of about 50 people to larger corporate events and festivals with thousands of guests.
Its website also highlights fresh food, in-house event staff, and service for Chattanooga-area weddings and events, with the ability to bring catering and bartending to a chosen venue.
Call +1 423-894-0115 or visit the website to confirm menu options, staffing, delivery arrangements, venue requirements, and current scheduling terms.
Mise en Placebooking facts
- Phone+1 423-894-0115
- Sitesilverwareaffair.com
- Kitchen base6727 Heritage Business Ct Suite 119, Chattanooga, TN 37421, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Chattanooga, TN. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.