Caterers have a tough job. They must produce tasty and tastefully presented dishes to large groups.

Sometimes very large groups.

The dishes have to be ready at the same time. And if the program runs early or late, the caterer has to be able to modify his preparation so the food can be served when the guests are ready.

Off premises caterers have an additional hurdle. They must do all of this on-site, where there may limited or no kitchen facilities available.

So they must bring it all of their tools-sometimes including the oven-and make certain the food stays at appropriate temperatures until ready.

Despite their challenges, they want to please you.

Fortunately chefs are well trained to handle many contingencies. And as creative people they can stretch to meet your needs and desires.

The key to getting the max from your caterer is communication. They will want to know your requirements early on. So be sure to voice your expectations and concerns.

And expect your caterer to offer alternatives if your expectations are difficult to carry off.

Here is one example. Perhaps you want your guests to have a choice of desserts-an option becoming more common. A good caterer may point out that you will pay much less if the guest makes their choice at the time they return their RSVP rather than choosing at the event.

If you can, it is well worth your time, or the time of your event planner, to meet with the chef. The chef will have a better understanding of your wants and needs and be able to meet your requirements more effectively.

Another key is respect. Chefs take justifiable pride in their creativity with food. Give the chef leeway within your general requirements and watch him (or her) fly.