How to Set Up a Buffet Table

Jane Doerfer
Swedish Julboard

Traditional Swedish julboard for the holidays

Ikea

Here are 10 tips in setting up a buffet table. The buffet approach allows guests to mingle instead of being stuck in their seat next to one or two people—and give guests freedom to eat what and when they wish.

For the host, a buffet is also a more relaxed and easy way to entertain many guests instead of hopping up and down from the table to serve and wait on them.  We don’t always think about the host or hostess who has planned the meal and is feeding everyone; in modern times, we’re a little more aware.

I like to borrow from the Swedish tradition of the Julbord buffet, which most restaurants in Sweden offer throughout the month of December in place of their traditional menus. For the Christmas holidays, I drape all my tables with red tablecloths and use white candles of varying heights to set off the food. Using groupings of candles, as is customary in Sweden, is an attractive way to decorate the table. (It gives you the option of featuring the flowers if your guests bring a bouquet.)

If you have a lot of guests, consider a tablecloth that goes to the floor. That way you can hide back-up items underneath the table instead of going to the kitchen constantly.

10 Tips for Buffet Table

When you set up a buffet table, there are a few tricks that make it easier for guests 

  1. Reserve the most prominent spot for the smoked fish and/or pork and the vegetables. Place the candles (and any flowers) at the back of the table if it’s against the wall or at the center of the table if it’s not. Arrange food around the periphery. 
  2. Try to put serving platters at a variety of heights so they’re not all on the same plane knocking into each other. If you don’t have a riser or stand, DIY! Simply stack books or upside down baskets and cover with tablecloth. Even cake plates can be used in creative way for vegetables or sandwiches. Put the taller items behind the shorter items so guests don’t knock anything over.
  3. Most of my buffet menu consists of self-contained food that doesn’t need utensils. For the few dishes that do—and for guests who prefer a utensil—place a bean crock filled with forks on the table next to the plates. Don’t bother to line up utensils in a row all along the table; they take up too much room and force guests to go back and forth to find utensils.
  4. Salad-size plates make servings look more generous than dinner-size plates. Stack the plates with napkins next to them in one corner of the table; otherwise, they distract from the food.
  5. Remember that if you are serving expensive items, such as smoked salmon or shrimp, your guests will station themselves near these foods and eat them up first; replace them at intervals throughout the party so that everyone gets a chance to enjoy them.
  6. Group all the vegetable choices together, next to the fish.
  7. Shop at discount stores for attractive baskets that you can line with linen napkins and fill with an assortment of dark and white breads. This makes cleanup easier. Slice them at the last minute (or freeze them sliced and arrange while still frozen) so they don’t dry out.
  8. Place the breads alongside the meats, but place towards the outside of the table with butter and condiments to keep guests from reaching over taller items.
  9. If you have room for two additional, smaller tables, segregate the desserts and the beverages.
  10. Set up a place where your guests can put their plates when they’re finished eating. (Or, if you can enlist some help, institute a constant patrol for dirty plates and glasses and have them whisked off to the kitchen.) Nothing makes a party table look more tired than plates filled with food scraps intermingled with the serving dishes

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Buffet ideas and details Plan

Buffet ideas and details
Plan the "flow" of a buffet table to prevent log-jams and plate-juggling. Plates first, main course, sides, bread, condiments, silverware last, etc. I also find it helps keep people moving if I set a separate beverage and/or condiment area near the tables and ensure that any carved food is carved to the point of providing about 4 oz per person. Remember to separate light and dark turkey so folks can quickly get what they want without mauling the bird. If the group is large and I serve an expensive item like shrimp, I enlist one of the older kids or close friend to "serve" one or two to each person, on request, at the table.

Further "layout" tips: If you have small children or physically-challenged guests, avoid chafing dishes and candles; ensure any table cloth is not easily moved; your dishes are not your finest (or put out some of the less-breakable ones)and make sure that everyone knows where to eat and what to do with their empty plates.
Place any dish that is slippery or requires manipulation to get a serving (whole fish, casserole,Jell-O, etc.) toward the front edge, not in the back. Defintely do not put out dessert at the same time as the main course - the people who want sweets will destroy the desserts before the rest have a chance to admire your pie - or even get a slice!
Parents: you are responsible for your child and their eating habits. If the kid will only eat macaroni and cheese, you best feed them before you come as you cannot expect the hostess to make a special meal for one child. If they have a severe allergy, please tell the host in advance. No one wants to make a mad dash for the Epi-pen!
Hosts: Plan for a vegetarian dish (not vegan, just vegetable). People with really strict diets will eat in advance or what they can on the buffet and will, politely, not make a big deal out it.

Alcohol is tricky in groups and can be expensive. Pre-dinner drinks must be accompanied by what my great-aunts used to call "blotting paper" - hand food or snacks to absorb the alcohol. If I don't know the members of the group well, I will request a pre-dinner beverage order, rather than an open bar, or offer a non-alcoholic punch before dinner. If you choose to offer an open bar before the meal, limit the amount of time it is available to no more than 1 hour before food service. Then the hard liquor bar is closed during the meal. If you choose to have beer or wine during the meal, it should be served, not just plunked on the table. Water and soft drinks or punch should outnumber anything with alcohol. Avoid orange soda, cherry juice or other staining drinks with small kids. And there is no requirement to provide any alcohol!

If you get no requests to help clean-up, ask for help. Almost every age can patrol the house for dirty dishes and glasses, scrape plates (without silverware on them) into the garbage, take out the garbage, entertain the little kids for a few minutes, help bring in dishes from the buffet, sweep the dining room, etc.

I hope that you will remember to record the occasion in some way, preferably with sound. Families really open up in these situations and the stories will be your memories for years to come.