I am often asked by my clients what is the best way is to serve the meal once it has been cooked. There are a number of ways of getting each course from the kitchen to your guests’ plates, and your choice will be influenced by the meal you are serving, the number of guests and the degree of formality of the occasion.
Option 1- Serving up in the kitchen
Similar to the way a restaurant serves a meal, the food is arranged on individual plates before being presented to seated guests. This is the more formal option, and recommended for a formal dinner party. It is ideal for dishes that are served individually, such as soup and dessert. Advantages of this option are that you are in control of portion size, as well as presentation. Disadvantages are that it is more time consuming for the host and therefore if your number of guests exceeds 8, I would not recommend this option, particularly for serving the main course.
Option 2 – Guests serve themselves at the table
All the food is placed in various platters and bowls at the centre of the table, and guests serve themselves. This option works well for a main course served with various accompaniments, as well as dishes served on platters such as tapas and antipasto. It is a more relaxed option than the first, and less work for the host which means you will be spending more time with your guests (rather than feeling like a kitchen slave). It also allows your guests to choose their portion sizes, and avoid foods that they may dislike or have an allergy to. This option may be used in combination with option 1, where the main course is served on plates (such as lamb shanks or a roast) and the accompaniments are placed on the table for guests to serve themselves.
Option 3 – Buffet
I highly recommend setting up a separate buffet table if your number of guests exceed 12. This option encourages a relaxed atmosphere and, similar to option 2, guests can choose their foods and portion sizes.
Place the platters and dishes at different levels to make the buffet table more visually appealing, and add colour with flowers or other attractive items. Don’t forget to put a stack of plates at the start of the buffet table. Cutlery and napkins can either be placed on the buffet table or on the dinner table.
When planning your next dinner party or home event, think about how you will serve each course. A combination of either of the above options may be the best solution. For example, if I am hosting a dinner party for 8, I will generally serve the entrée and dessert up in the kitchen, and place the main course and various accompaniments on the table for the guests to serve themselves.
dessert portioned and ready to serve
(click on photo to view larger image)
I love the Buffet idea as I have a large extended family and if I serve a meal in dishes, it crowds the table so much. The Buffet idea is great as my family can help themselves and go back for seconds at their leisure. It also means, as you say Gail, that I have more time with my guest. Really important to me.
buffet style is gr8 when we’ve got our friends over for dinner that’s the way to go.
it’s more relaxing for the host and the guest like to be choosing their own portions and what they like to eat
Living in Port Macquarie, buffet style of entertaining is the relaxed way to go, all Gail’s tips were well heeded, thank you