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Krista Fabregas of http://www.KidSmartLiving.com shows how easy it is to set up a party and buffet table to serve a crowd -- even in small spaces. Simple tip.
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Think about this before your next bash: [1] Put out a little at a time. If you have dips, especially something like a guacamole, put the dip out in small bowls so that it gets refreshed as the night goes on. [2] Think levels: Platters, small bowls, pedestals, and stemware create an exciting landscape on your table.
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Buffet setting mistake #2: Putting the buffet table against a wall. I am guilty of making this mistake when setting up a buffet table. Sometimes, to make space, it is easiest to push the table against a wall. But to allow for more guests to access the buffet, and for the line to go faster, pull the table away from the wall.
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Tips for Setting a Buffet Table. 1. Vary the height. Just as you would vary heights with centerpieces, you should do the same with a buffet. It is more appealing to the eye and will add dimension to your set-up. Make sure to elevate the less messy dishes as you don't want sauces to spill on your tablecloth.
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3 | Determine The Buffet Traffic Flow. Determine where the start and end of the buffet will be, keeping in mind the traffic flow. For U-shaped tables, people should start at one end of the U and finish at the other end. Make sure there's enough room for people to be walking on all sides of the U at the same time.
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Roll your linens and put them in an accessible place. (With a little bit of "pretty" on top, using fresh pommegranites.) For me, a basic collection of versatile pieces and white dishes and platters are essential when it comes to entertaining. Add warmth to the area with a simple candle. Dollar Store glasses on an elegant serving tray.
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Bring on the Buffet. Buffets definitely emphasize a more relaxed atmosphere when it comes to dining, but when you're feeding a crowd in a crowded space, the sheer practicality of the buffet comes into play. Move your dining chairs away from the area, push the table close to (or against) the wall, and you have an instant serving station.
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Double-Sided Buffet . For backyard parties with more than about 50 guests, Smith recommends a double-sided buffet (or two single-sided buffets). "If you have a larger guest count and only room to put one buffet table up, you can make the table double-sided, where guests can form two lines and serve simultaneously from each side of the buffet," says Smith.
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Create a budget chart, either on a sheet of paper or in a computer program, such as Excel or Microsoft Word. 2. Begin planning your buffet table in advance. Gather all of your serving dishes together the night before the event and place them on the table. Attach sticky notes to remind you which food goes in which dish.
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Bring larger serving dishes to the table first. Then, fill in with the smaller dishes. If room permits, keep desserts and/or drinks at a separate table so you don't have to clear off the buffet right away. Tip! When choosing flowers, create low arrangements that leave room for more food. Stay away from flowers that are heavily scented.
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Place bread rolls in a vertical wire basket. Use small vases or glasses to stand flatware instead of laying them flat. Note: If using a plain box, cover the box with linens and drape the excess material around the box in a flowing manner that has movement so you can smooth the rough edges of the box.
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1. Consider the movements of herds and corral accordingly. When food is involved, people move in packs. They become more like a shoal of fish than human beings. They drift close in waves, then pool in eddies, standing and munching without watching how close they are to the table or how they may be blocking the flow of other grazers. So consider.
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Use Post-Its or scraps of paper to label each platter with what it will hold, and put the serving utensils on top of, or next to, each dish. Place trivets where you will be serving dishes in hot casseroles. Remember the small things, like a space for salad dressing or butter for the rolls.
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14 Tips for Setting Up a Crowd-Pleasing Buffet. An entertaining pro shares tricks to make serving a crowd easier for both the host and guests at your next buffet-style brunch, lunch or dinner. Price and stock could change after publish date, and we may make money off these affiliate links. Learn more.
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Keep the Food at the Right Temperature. When you have a buffet table, the food is in the open for a longer time than if prepared on-demand. The food must remain at the right temperature to maintain its taste and avoid food-related illnesses. The proper SAFE temperature is 165°F for hot food and 40°F or below for cold foods.
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Rearranging furniture can give your guests a little more elbow room and improve the flow of your layout; try pushing your dining table against the wall to serve as a buffet or moving chairs away from the counter to keep guests out of your workspace. "The biggest challenge is making sure that the home flows well so that people don't feel like.
