To Buffet? or not to Buffet? That is the question...
Buffets are about giving your guests the ability to have choices. Food Stations are the ultimate for offering choices, stay tuned for that blog. Typically, the set-up for a buffet is by serpentine ( S shaped tables) or large rectangular tables (with a ratio of 1 buffet per 50 guests). The tables are decorated, expressing your theme with a bountiful offering of all types of food. The buffet should have servers assisting the guests with placing the food on their plate. as well as describing the menu offerings in great detail, and able to assist regarding dietary needs. The servers keep the buffet line moving, clean and sanitary. The servers are welcoming and gracious. There are also staff "runners" who replenish the buffet, Buffets are not less expensive than plated dinners, they can run higher in cost due to rental platters, chafing dishes and staff needs. Not a place to cut corners. I am a nut about heating plates..Who wants to pick up a cold dinner plate to put hot food on. Make sure they are at least warm, unless it is July and August.
Some weddings/events start with a plated first course, then tables are invited up to the buffet in an organized manner.
Buffets are fun for guests. They not only are given choices, but they also get to walk around and mingle a bit while getting their food.
Remember to keep track of any guests who are not able to help themselves to the buffet and to assign a service person to help that guest. Make sure the guests know what they are being offered! It helps to have a printed menu at each table and also label each item along the buffet or that your servers are well educated as to what they are serving.
