Table - Setting for Buffet - Style Breakfast and Brunches

2. Rules for preparing a buffet setting

• -          Provide enough space - the buffet tables should be easily accessible to all and be designed to flow from start to end.
• -          Keep food and drink separate - guests will revisit a drinks table so it should be accessible and not get in the way of providing food.
• -          Plates and serviettes should be the first item on the buffet table (if not on the guests’ dining tables already).
• -          Hot food items should be displayed before the cold.
• -          Cutlery should be the last item on the buffet (this is where additional cutlery can be offered if not on the guests’ dining tables already).
• -          Don't clutter the table - it should be visually appealing and allow the guests to access their choice of food easily.
• -          If possible, use a range of serving dishes to help your design.
• -          Clearly label the food so that guests know exactly what food is on offer.
• -          Make sure the guests’ dining tables are set up correctly – as a basic rule, this should include clean table linen, salt and pepper (and other condiments if relevant), basic cutlery, glassware and side plates.