Anything the Bride and Groom want, should be considered and made to happen, unless they desire and 50 piece Marching band, that i can't do.
All Grazing tables should be organised on their own merit, for example, Weather restrictions, Size, Foods Desired, Time of the Day, etc.
So when organising a Table all variables should be considered and hashed out for the end result. There's always a solution for everything and being organised for any situation is the key. Too hot, is there shelter, under a tree, small marquee, choose the right foods for example no meats, just Cheese, Crackers and Fruits.
Have a grazing table for Dessert/ late Supper instead of Cocktail Hour, when its nice and cool.
Of course all food should be kept refrigerated until its time for it to be consumed. So timing is a factor. Practise getting that table laid in 10 minutes lol. Organise everthing in containers ready for placement.
Of course you have your time restraints for foods left out, so have a plan in place not to leave it out for too long. Organise a Grazing table to be presented at the best time of the day for it to be consumed by hungry hungry guests, so your not having the chance of too much food being left over. It's really not a good idea to have one out just for show. Maximise it's purpose and make it a real show stopper.
Don't be afraid to ask the caterer all those niggling questions, like the ones above, they should be happy to work with you to make sure everything looks and tastes amazing and all Health Regulations are being adhered too
Best of Luck x