A tasting is not a chance to eat your wedding dinner early. It is a chance to find out whether the kitchen can hold a dish at volume, and whether they will tell you the truth when something will not travel.
Ask what changes at three hundred covers. Any honest chef will name two or three dishes that are wonderful for twenty and unreliable for three hundred, and will steer you off them.
Bring your dietary list to the tasting rather than emailing it later. Watching how a kitchen handles a nut allergy in the room tells you more than any policy document will.
