Summer entertaining means a lot of casual buffet-style meals, but setting a buffet table requires the same thoughtfulness that goes into a plated dinner.
Last week the LA Times Test Kitchen shared some tips on how to set up a buffet table in a way that benefits both guests and hosts, using what they call "buffet psychology 101."
Here are their tips for minimizing pile-up and maximizing enjoyment at the buffet table:
1. Create a definite beginning and end to the table. Use the plates, napkins and utensils to mark the start of the buffet line, so guests can flow down the table in an orderly way.
2. To minimize waste, use smaller plates. People tend to fill their plates, so smaller plates mean smaller portions and less likelihood that guests will take more than they can eat. Those who didn't get enough the first time around can always go back for seconds.
3. Place the big ticket foods at the end of the buffet. Foods that are served in greater quantity, like salad and bread, should be placed toward the beginning of the buffet, while the more expensive foods that are served in smaller amounts, like meat or fish, should be closer to the end, where guests are less likely to overfill their plates.
• Read the article: L.A. Times Test Kitchen tips: Buffet psychology 101
What are your tips for organizing a better buffet table?
Related: How To: Arrange a Buffet Table
(Image: Flickr member Chris g Collison licensed under Creative Commons)
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I put utensils and napkins at the *end* of the line so that diners don't have to deal with them while filling their plates.
Ellabee, same here. Plates are first, then utensils wrapped in napkins at the end.
Also, you know how silverware sets come with large and small spoons? I use my larger spoons for serving (just stick one in each dish) and the smaller ones for eating. With serving spoons, I've found that I tend to take one giant scoop that ends up being too much. With regular spoons, you can get a little of everything, and yes, if you want more, you can just go back.
Agreed, utensils at the end. Also, when setting up wide tables I put foods that need spoons along the table sides, and the foods that can be picked up by the piece in the middle. It is so gross to see a buffet where the green beans have fallen into the mac and cheese from the spoon traveling over the casserole, for example.
In addition to putting the expensive food at the end, I also put the nutritionally void foods like potato chips at the end so my kids won't have as much room on their plates. Same psychology, different objective. ;)
I never thought about utensils at the end, makes so much sense!