The term "buffet" is of French origin, and translated into Russian means "fork". And in fact, during the buffet table, guests use this cutlery and eat while standing. The buffet table creates a free environment for communication, self-service allows you to invite a large number of people. Compliance with the rules of organizing a buffet table will make any holiday unforgettable.
Instructions
Step 1
This type of meal as a buffet table is chosen for informal communication of the audience. Birthday parties, graduation parties, club events, corporate events and meetings with classmates are best organized with the help of a buffet table.
Step 2
According to the rules for holding a buffet table, wide and long tables are used, which are conducive to the reception of a large number of people. If the event is served by waiters, then one employee usually works with twenty guests. Large quantities of miniature snacks are laid out beautifully on the tables. That being said, it is recommended to count on one snack per bite. Cold appetizers are served at symbolic buffets, and hot ones are served at buffets lasting more than two hours.
Step 3
Tables should be covered with a special molton tablecloth or a special "skirt" that covers the table legs. Usually, a floral arrangement is placed in the center of the table, reflecting the theme of the meeting and the season. It is recommended to place alcoholic drinks at the edge of the table. Dessert drinks and juices are served in large glass jugs. Plates for snacks are placed in stacks of ten, napkins, knives and forks are laid out next to them. Glasses and wine glasses are arranged in a row not far from the bottles. Everything should be arranged in such a way that any guest can take a clean plate and choose any appetizer. At the same time, convenience should be in absolutely everything - in access to snacks, drinks and comfortable conversation.
Step 4
The first to be put on the table are snacks that are not aired, do not lose their consumer properties and do not spoil. Caviar, butter and jellied dishes are put last. When forming the menu, you need to take into account the seasonality and taste preferences of the guests. The number of snacks is determined by calculating five hundred grams of the total grocery weight per guest. The most common way to organize a buffet table without waiters is to serve small sandwiches, canapes, tea and fruits. A pompous buffet table includes a couple of portioned hot dishes, ten to twenty types of snacks, alcohol, dessert, coffee and tea.
