Perfect Buffet Style

• Dress your buffet surface with an even layer of towels (they absorb heat, acting as a trivet and provide a cushion) and then a pretty, washable tablecloth on top.
  
  
• Make the traffic one-way, starting with the plates, followed with all the food choices, ending with utensils wrapped in a napkin.
  
  
• Provide oversized plates—10-11 inches, available at your local party store, or purchase inexpensive reusable china from a restaurant supply.
  

• Use a simple centerpiece, like a cranberry candle float or cranberry flower arrangement.
  
  
• Let the food be the star of your table; don’t smother anything in fussy or elaborate garnishes. Don’t serve foods so soupy that sauces run together.
  
  
• Keep it simple. Don’t serve messy food that requires anything other than a fork to serve.
  
  
• Include dishes that can be self-served with one utensil, like a big spoon or fork.
  

• Create a separate beverage station away from the food buffet and dessert.
  
  
• Offer guests pre-buttered and heated bread or rolls, or interesting breads that need no butter.