"No matter who your caterer is, you can control how appealing your food and drinks look by how they're presented," says Gartin. When serving champagne, she'll pour it into narrow cylindrical glasses rather than flutes. "Then I'll add a skewer of fresh cranberries, blueberries or frozen grapes," she says. And instead of the profiteroles, Gartin may serve miniature diner-style milk shakes that guests can sip through a straw.