Planning a big event comes with a lot of opinions—and even more misinformation.
Ask five different people for catering advice, and you might hear five wildly different things. Some will say all caterers hide fees. Others will swear that buffet meals never need staff. And then there’s that persistent claim that no one remembers the food. (We’ve got stories that say otherwise.)
At Personal Touch Dining, we’ve seen how catering misconceptions get in the way of great events. Friends mean well, but outdated info and one-off horror stories often shape what people expect from a caterer. We wrote this guide to give you the event catering truth — simple, real answers to common assumptions.
If you’re planning a wedding, corporate gathering, or big birthday bash, here are the most common catering myths we hear, and exactly how we do things differently.
Key Takeaways
- Tasting day and event day meals should taste exactly the same. At PTD, they do—one less thing to worry about amid all the common catering myths.
- A full-service catering company always requires trained staff, no matter the setup. That includes buffets, stations, or plated service.
- We don’t believe in additional charges just because it’s a wedding. That’s one of those tired wedding catering myths we proudly disprove. Pricing depends on real details: your guest count, menu, and logistics.
- Our team takes dietary restrictions seriously. Accommodating guests with allergies or specific diets is not a hassle — it’s a standard.
- Hidden fees are one of the oldest catering company myths. We include staffing, taxes, and production fees in your quote, clear and simple.
- The idea that food at events is forgettable? Another one of those catering misconceptions. Quality food and thoughtful service are what people talk about long after the event ends.
Why Catering Myths Are So Common
Social media has a way of making everything look effortless. Scroll through Instagram and you’ll find dozens of perfectly plated meals. But the truth is that many are styled shoots, not real events. Those photos rarely tell you how long the food sat out or if it was even edible.
Add to that the well-meaning advice from someone who planned a wedding in 2012, and you start to understand why so many catering misconceptions keep circulating. Then there’s always that one story about a guest who got sick or a wedding where the caterer forgot dessert. Stories like that stick — even if they were the exception, not the rule.
In reality, most catering service myths come from lack of context. Not all kitchens operate the same way. Not all staff are trained equally. And not every quote covers what it should.
At PTD, we help you separate the catering myths from the truth. Our goal is simple: clear communication, honest answers, and food that lives up to the promise. Because better understanding means better planning and fewer surprises when it matters most.
Top 12 Catering Myths (Debunked by Personal Touch Dining)
1. “The food won’t taste the same on the event day as it did at the tasting.”
This is one of the most common catering myths we hear and one of the easiest for us to debunk.
At Personal Touch Dining, what you taste during your sampling session is not a sales pitch. It is a real preview of what your guests will eat. We use the exact same recipes, equipment, ingredients, and culinary team for both the tasting and the actual event.
Unlike some providers who outsource production or use a different kitchen for events, we keep everything in-house. That consistency ensures quality. Our head chef oversees both the tasting and event-day prep. So, essentially, you are not getting a showroom version; you are getting the real thing.
This myth probably comes from people who worked with vendors that cut corners or scaled up carelessly. With a full-service catering company like ours, we plan for scale without sacrificing flavor.
If anything, many clients tell us the food tastes even better at the event. That is the event catering truth we are proud to stand by.
2. “Weddings cost more just because they’re weddings.”
Mention the word “wedding” and some people brace for a price hike. It is one of the most stubborn wedding catering myths floating around that once the word “wedding” enters the conversation, the cost mysteriously doubles.
Here is the reality: smart catering quotes are built around the real demands of your event.
Guest count, menu selection, service type, and logistics. That is it. Not emotional markup. Not romantic inflation. These fears are often fed by outdated stories and catering company myths that suggest all vendors are waiting to take advantage of big moments. But inflating a quote without reason is not just bad business; it is lazy planning.
A good caterer gives you transparent pricing from the start. Every cost has a reason, and every reason is laid out clearly. That kind of honesty turns catering myths into moments of clarity — so couples can focus less on the invoice and more on the experience.
3. “Buffets don’t need any servers.”
Buffets may look casual, but they are far from self-managing. Without trained staff on-site, dishes sit empty, lines stretch too long, and confusion builds around portions and flow.
That hands-off idea? Just another example of misleading catering services myths.
Behind every successful buffet is a team quietly working to keep things moving — refilling food, clearing plates, managing timing, and helping guests who have questions. It is not just about food on a table; it is about the entire guest experience staying smooth and enjoyable.
The belief that buffets need no support is one of the more costly catering misconceptions out there. Smart planners know that cutting corners here leads to messes, delays, and unhappy guests.
A reliable full-service catering company knows how to match the right number of people to the event’s size and format. When done right, even a buffet runs like a well-oiled machine.
4. “Food made off-site won’t be fresh.”
Freshness starts long before the food hits the plate. We prep everything in our commercial kitchen using quality ingredients, then transport it using insulated systems that retain heat and texture.
On arrival, our team finishes each dish with precision and timing, so nothing sits or spoils.
This approach ensures hot entrees stay hot, crisp items stay crisp, and nothing loses flavor in transit. That level of planning turns one of the most common catering food quality myths into another proven event catering truth.
5. “All caterers hide fees and surprise you later.”
Hidden costs are one of the most common catering company myths — and one of the most frustrating for clients. The truth? A reliable caterer will walk you through every charge from the start.
Staffing, production fees, rentals, taxes — it should all be there in the first proposal. If it is not, you are right to ask why. Clear, complete pricing turns a stressful guesswork process into a confident yes. That is how you separate catering myths from responsible planning — and avoid getting burned by vague quotes.
6. “Event food is boring and basic.”
Not when it’s done right. The idea that catered meals lack creativity is one of the most outdated myths about catering.
A strong menu does more than feed people, it starts conversations, brings guests together, and sets the tone for the celebration. We build each menu from scratch, blending personal taste with seasonal ingredients and service styles that match the vibe.
From chef-led action stations to passed hors d’oeuvres that guests chase across the room, we treat food as an experience.
Forget bland buffets and reheated entrees, the event catering truth is that food should be fun, fresh, and fully integrated into your vision. With a little creativity and the right planning, even a small bite can make a big impression and rewrite those tired catering myths for good.
7. “Dietary restrictions are a hassle for caterers.”
Dietary restrictions are not an inconvenience. They are part of thoughtful planning. Forget outdated thinking that treats food preferences or allergies as a problem.
Guests deserve more than a bland side dish or an awkward workaround. We plan ahead for gluten-free, vegan, nut-free, and allergy-sensitive meals with just as much care as everything else on the menu. That level of detail turns accommodation into intention.
When you partner with a team that knows how to handle it well, you break through the old catering misconceptions and raise the standard of hospitality.
8. “Day-of coordinators can manage food and catering too.”
Timelines and table service seem similar, but they require two completely different kinds of focus. A coordinator keeps the schedule moving, while our event managers are hands-on with everything that touches food.
That includes plating, kitchen timing, guest flow, and overall meal experience.
When each expert handles their piece, you avoid crossed wires, cold plates, and lagging courses. It is a system built for clarity, not chaos. And that clear division is what helps a good event feel seamless.
9. “The venue kitchen can be used by the catering team.”
Venue kitchens are often off-limits or simply not built to handle the scale of professional food service.
Some lack commercial-grade equipment, while others are reserved strictly for in-house use. That’s why experienced teams come fully equipped.
From portable cooking stations to sanitation setups, we bring everything needed to prep, serve, and clean up on-site. Nothing is assumed, and nothing is left behind. This kind of planning is exactly what sets a full-service catering company apart — ready for any space, no kitchen required.
10. “The guest count needs to be locked in months in advance.”
Guest lists change. People back out, others ask to join last-minute, and plans evolve. The idea that your headcount needs to be locked in months before your event is one of those outdated habits that adds more pressure than it solves. Flexibility is not only possible — it is practical.
We give you the breathing room to update your guest count up to a week before the event.
That timeline gives us enough lead time to adjust staffing, ingredients, and setup while giving you space to plan without panic.
This kind of policy matters more than people think. It means you are not stuck paying for guests who never show up, or scrambling to add extra seats and meals the night before. It is a small shift that makes a big difference in how smoothly your event runs — and how relaxed you feel heading into it.
Good catering planning accounts for change. That is how thoughtful teams replace outdated expectations with confidence.
11. “No one remembers the food anyway.”
People talk about food. They remember the crispy appetizers that disappeared in minutes or the perfectly cooked entrée that had everyone asking for seconds.
They also remember when the food was bland, late, or awkwardly served.
That is why food should never be treated as an afterthought. What guests eat helps shape how they feel — welcomed, satisfied, even impressed. We focus on making food memorable in the best way, not just for flavor but for presentation and timing.
Great food builds moments that stay with people long after the event ends.
12. “All caterers are the same — just choose the cheapest one.”
Going with the lowest bidder often means sacrificing the very things that make an event run smoothly. That rock-bottom quote might come at the cost of trained staff, portion size, or logistics that no one notices until it is too late.
Shortcuts on the back end tend to show up front and center when guests are waiting, food is cold, or setup runs behind. The right team does more than serve food — they prepare, communicate, and troubleshoot from start to finish. And that consistency makes all the difference.
Questions You Should Be Asking Your Caterer
- Do you charge more for weddings, or is pricing based on specific event details?
- Are staffing, service fees, and taxes clearly listed in your initial proposal?
- How do you plan for guests with allergies, dietary restrictions, or cultural food preferences?
- What systems do you use to keep food hot, safe, and fresh at venues without kitchens?
- If my guest list changes, how close to the event can I submit a final headcount?
These questions go beyond surface-level concerns. They help you separate real expertise from guesswork and ensure you are working with a team that prioritizes transparency, planning, and your peace of mind.
How Personal Touch Dining Breaks the Mold
We have been catering in San Diego for over 36 years. Our team has served thousands of weddings, corporate functions, and private events with one goal: to deliver food and service worth remembering.
Here’s how we do it:
- Transparent pricing: Every proposal breaks down exactly what you are paying for — staffing, setup, food, rentals, and cleanup — so nothing catches you off guard.
- Full-service teams: From chefs to servers, every team member is trained, uniformed, and ready to handle real-time needs, not just follow a script. We don’t outsource or wing it.
- Custom menus: No recycled templates. We tailor your menu to your event, your crowd, and your budget — whether you want a backyard BBQ or an upscale plated dinner.
- Event managers: Our on-site leads are more than coordinators. They direct the flow of service, troubleshoot in the moment, and make sure every part of your food experience goes off without a hitch.
- Consistent results: We use tested systems for timing, transport, and kitchen prep. That means no guessing, no surprises, and a consistent outcome — every time, for every event.
Want proof? Meet our team or see what we offer.
What Should You Take Away From All This?
Assumptions can derail even the best event plans. Misguided expectations about pricing, food quality, or logistics often come from outdated advice or stories that no longer apply. When you’re working with a team that operates on clarity and follow-through, those assumptions get replaced with real results.
That’s what sets Personal Touch Dining apart. We are not just feeding guests — we are making your event easier to plan, smoother to run, and better remembered. With 36+ years of full-service experience in San Diego, we bring structure, flexibility, and flavor to every event we touch.
So if you are ready to drop the myths and get clear answers for your next big gathering, we are here to help.
Reach out today and let’s build something unforgettable together.
FAQs
What does full-service catering mean?
A full-service catering company handles more than just the food. We manage setup, staffing, serving, rentals, and cleanup. You focus on your event — we take care of the details. It is one of the most misunderstood catering services myths that caterers only drop off food. We do much more.
How far in advance should I book catering?
To avoid stress and common catering misconceptions, book your caterer 6 months ahead. It ensures menu flexibility, proper staffing, and venue coordination. Some events can be booked later, but early planning gives you more control and better outcomes with fewer surprises.
Can I change my menu after booking?
Yes. We allow updates and adjustments as your event develops. One of the persistent catering myths is that menus are locked in too early. We believe flexibility makes for better events. Final selections are due a few weeks before your date.
Do you cater for corporate events too?
Yes. From team lunches to galas, we manage every detail. Some catering company myths suggest that only weddings get good service, but every event matters. Explore our corporate catering options.
Do you offer tastings?
Absolutely. We believe in clarity, not guessing. Tastings help you feel confident in your choices and debunk catering food quality myths before your big day. You will taste exactly what your guests will enjoy.
