Heart & Soul Index

Heart & Soul
A Collection of Heart Healthy Southern Foods
Feedin' A Crowd

Buffet entertaining is the most popular method of entertaining today. Guests enjoy the ease and freedom to serve themselves and to mingle in an atmosphere of warm hospitality and intimacy.

For the host and hostess the buffet service is popular for its practicality. An advantage of buffet service is that it permits entertaining larger numbers than can be seated at the usual dinning table. It also reduces waiting-on-the-table duties, and provides for casual and informal dining.

TIPS ON PREPARING THE TABLE FOR A BUFFET MEAL

Select a buffet table setting so the traffic flows smoothly and easily. The serving lines should begin and end at a logical point to avoid congestion and confusion.
The food should be placed in order so the guests can serve themselves without backtracking. Plates first, main course and vegetables next. Then salad, condiments, bread and, if it is a true buff, the silverware and napkins should be last so that guests will not have to clutch them and serve themselves at the same time. Each dish should be easy to reach and complete with serving pieces.
The beverage is always the last item in a setting because once it has been taken, the guest has both hands full and cannot serve himself further. Beverages may be served at the end of the table. Someone may pour this, it may already be poured and set on a tray to pick up, or it may be passed after guests are seated.
The table setting for the dessert course may be determined by the service planned. If the group is large, it may be desirable to have the dessert and beverage served to the guests from the buffet table. However for smaller gatherings the dessert course should not appear on the table with the main course. This practice inevitably causes confusion, and someone is sure to place dessert on the dinner plate along with other dishes. Surely no hostess would intend this to happen.
After the main course is served, the table may be cleaned and dessert placed so guests may return for it or it may be passed to them at small tables. Coffee can be served with dessert from the buffet or side table also.
The table may be covered with a cloth, or it may be partially covered with runners or mats to add color. Table decorations may be both taller and larger in scale on the buffet table than on the conventional dinner table for the obvious reasons that people do not use it for dining; it is viewed from a standing position.
Provide two serving pieces for most casserole dishes, salads, pies, cakes, etc. All persons will not use both pieces, but those who will should find them available. You may find it necessary to put them on or in the serving dishes if space is lacking on the table.