Things You'll Need

Instructions

1

Move the buffet table to the right spot in the room. The table should be easily accessible for the staff to transport food from the kitchen to the buffet table without hampering the movement of the guests. Allow a smooth flow along both sides of the table for guests to choose their food.
2

Build height on the table to provide additional space for the food. Set risers around the salad and dessert areas of the buffet table. Use cone-shaped risers for fresh, sliced vegetables, like pickles or celery sticks, and hand-held fruits, like grapes or raspberries. Use three-tiered plate risers for cookies, scones, cupcakes and tarts.
3

Organize the table. Divide the buffet table into zones -- dessert zone, salad zone and hot food zone, for example. Group food items within the zones as you place the food. Designate the salad zone near the front end of the table. Group the salad dishes together, with the risers surrounding the dishes. For example, put the green salad on top of a riser, with cone risers containing tomatoes, mushrooms, sunflower seeds or cucumbers.
4

Place the hot food items together, in the hot food zone, on the other end of the table. Set the hot food plates close together so they can retain their heat. Include any sauces next to their appropriate hot food item, such as au jus for roast beef, gravy for mashed potatoes or marinara sauce for spaghetti.
5

Make the dessert zone in the middle of the table close to the centerpiece. Put cakes and pies on their own tier. Place cupcakes and scones on the bottom of a three-tier platter. Put small tarts and cookies on the second tier. Add lighter items, like candies or chocolate-covered strawberries, on the top tier. Allow guests who only want dessert to skip the line and go directly to the dessert section. Place dessert plates next to the cake or pie tiers.
6

Add the finishing touches to the table. Stack dinner and salad plates at both ends of the table. Fold silverware into napkins for easy pickup. Include extra napkins. Place condiments on both ends of the table.