Hints & Tips

Items Needed For a Buffet Table:

  • 6 Foot Table 

  • Tablecloth

  • 5 Racks

  • 10-15 Sternos

  • 1 -2 pitchers 

  • 5-10 serving spoons

  • Lighter

  • Hot water  

  • 5-Full aluminum disposable water pans 

  • 10 Half aluminum steam table pans

  • Thin square or silicone pot


Quick Table Set Up:

  • Secure Tablecloth

  • Place 5 racks on the table 1-2 inches apart to ensure that while serving food doesn’t fall into another tray.

  • Place 1 full water pan on each rack

  • Fill Pitchers with hot water and pour 1-1.5 inches of water into each full pan 30-45 minutes before serving

  • Place 2 sternos under each water pan about 30-45 minutes before serving (If water is not hot or food is not warm it will take much longer for the food to warm up.  Try to warm food in oven before.) Also note, that you may need more sternos depending on how long the food remains  on the heated racks and how long your sterno lasts.

  • After removing sterno top, turn sterno can to a right angle then light it and carefully place tNever reach around 1 sterno to place another sterno in place** Place lit sternos on the rack from the side you are standing, then go to the other side of the table and place lit sternos on the other side of the rack.  

  • Each full pan will hold another full pan of food or 2 half pans of food.


Suggestions:

  • If food will be limited and you have not confirmed guests, the food should be served.  

  • Anyone serving food should wear gloves, hair net and a mask.

  • Serving utensils should not be mixed with different dishes.

  • Think about food preferences and allergies.  

  • Shell Fish should always be separate or with other fish items.

  • Chicken and Beef can be in 2 half pans within the same full pan but pork should be separate.

  • It should be noted if a dish has any types of nuts (peanut sauce) or shell fish which is not visibly noticeable (macaroni salad with small shrimp.)

  • Consider placing Item cards to avoid holding the line up with questions for the servers.

  • If guests are serving themselves consider whether they can serve themselves on both sides of the table. 

  • Keep hot dishes with hot dishes and cold dishes with cold dishes on the buffet table.  

  • Consider placing items in order of meat, starches, vegetables, cold foods, breads, condiments

  • Beverages should be on a separate table if there is not a bar.

  • Desserts should be on a separate table and the placement of the table is important to whether you would like guests to partake in desserts at the end of the event or anytime during the event.     

  • Items that will go fast such as macaroni and cheese should be in short pans or ensure that the server has a spoon or scooper so that everyone gets equal amounts.