Planning a meal for a crowd can be a daunting task, but with our table setting tips and serving advice you can't go wrong.

Buffet Checklist
Flatware: If there is plenty of seating, provide roll-ups (utensils wrapped in napkins). Otherwise, group silverware by type in vessels so guests can access the utensils they need.

Dishing: If you need to mix and match tableware in order to have enough, stick to one or two colour themes. Stack plates on one end of the table with utensils and napkins at the other end, so guests aren’t overloaded while getting food.

Dynamic display: Use cake stands to display delicate foods like hors d’oeuvres or flutes of bubbly. Try stacking cake stands on top of one another. Creating height adds visual appeal.

The layout: Leave room on the table for people to set down their plate while serving themselves.

Serving style: Use small serving platters and replenish them often so food always looks and tastes fresh. If you run out of platters, use trays and cutting boards.

Portion control: If your guests will most likely be standing, serve food in bite-sized pieces so that no one has to balance a plate, knife and fork.

High traffic area: Mirror the food on both sides of the table. This will keep the traffic flowing in an orderly fashion. For larger parties, consider setting up multiple, smaller stations instead of one long table.

Fooling foodies: Place homemade and store-bought foods side by side – do not segregate.

Bring it on: Cold foods can be put out just before guests arrive. Serve hot mains from their pans for a rustic, right out of the oven feel (and to cut down on the number of dirty dishes!).

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