1.  All the food is ready ahead of time, no last minute rushes.

2.  Appetizers should be served (in living room or den) to your guests while you take care of just before meal details.

3.  Make sure all food is already fork/bite size.  This way everything is manageable on the plate.

4.  Make sure your main course is served on one large platter.

5.  Some of the rolls or bread already buttered for those who choose buttered over plain.

6.  Always serve casserole style side dishes with the menu.  Food will stay hot longer this way.

7.  Add more food to serving dishes only when necessary and always make sure you have enough for second helpings.

8.  Place all plates, cups, saucers, glasses, silverware, napkins on separate table at the beginning of the buffet table.

9.  Desserts are placed on a separate table at the end of the large buffet table.

     Remember that there should be enough room around serving tables for guests to move easily and serve themselves without being encumbered.  Make sure that cold foods are at the beginning of the buffet table, followed by hot foods, followed by breads.

     If you have an exceptionally large crowd, make sure the guests can make a line on each side of the table, so you will have two lines going at once and things will move along more quickly.