Serving food buffet-style is easy-and it lets you mingle with your guests. Whether it’s large or small, a buffet for a special event or a birthday celebration also allows you to make the most of your space and feed a crowd. Here’s what you need to do.
Stack Plates And Put Salads and Cold Foods At The Start Of The Buffet
These less expensive items will keep down your food costs. And since salads and cold foods are easier to serve, the line will keep moving.
Hot Foods Are Next
You will want these near the end of the buffet. Why? Because the food is hot, or will retain some degree of hotness, when your guests sit down to eat. Plus, by the time guests get to it, their plates will already have cold items on them, leaving less room for the more expensive hot food. This will ensure there’s enough hot food for everyone.
Now Add Bread And Butter
Bread slices and rolls can be easily set on top of a plate filled with food or in a separate area. Try to get an assortment if possible.
At The End Of The Buffet Line, Place The Silverware And Napkins
Balancing a plate through the line will be hard enough without having to juggle forks, knives and spoons, plus napkins!
Regarding Desserts, You Can Put Them With The Buffet Or Serve Them When The Main Course Is Over
It’s up to you! If you want to serve desserts at the same time, place them at the end of the line (provides easy access for those who want to indulge). If you decide to serve them after the main course, clear the buffet table, then set up the desserts-cakes, fruit bowls, cookies, etc. Serve with assorted coffees and teas.
When throwing a buffet, the most important factor is having enough to eat and drink. Here are some calculations to help you:
Beverages – Count 3 beverages plus 1+1/2 cups of coffee per guest
Food – Count 1 serving of each dish per person, than add one more serving for every 6 guests.
Here’s how to set the table for special occasions:
Flatware – Utensils are set in order of courses, which means the outermost fork is for the first course, the next is for the second, and so on. The exception is dessert:: The fork and teaspoon are placed above the dinner plate, facing opposite directions.
Glassware – At formal dinners, three glasses are placed to the upper right of the plate: one glass each for red and white wine, and a water glass. Set out cordial or cognac glasses when dessert is served.
Dinnerware – A large plate called a charger stays on the table throughout the meal, with salad and dinner plates set on top as needed. If you don’t have chargers, put soup or salad dishes on dinner plates as courses are served. The butter plate and knife go to the top left of each dinner plate.