Everything you need to know about organizing a buffet. A la buffet

With strictly scheduled places is not provided.

It is organized (arranged) when:

• There are many guests, but few places to meet them.
• hosts and guests are limited in time.
• the purpose of the meeting is fellowship, not a hearty meal.

Peculiarities:

• One waiter for 18-20 guests (if there is a buffet table with waiters).
• Lots of mini snacks.
• The duration can be 1.5-2 hours.
• At the buffet table, you can serve 4-5 times.
• More guests than at a banquet at the table, with equal areas of the hall.

• First of all, they put those that do not lose their qualities and appearance from the effects of temperature.
• Last of all, they put aspics, snacks under mayonnaise, butter and caviar.

When compiling the menu, you need to consider:

• For 1 guest count 500-400 gr. snacks (various).
• You can offer a welcome glass (aperitif) - 50 gr. champagne.

The easiest buffet option is canapés (tiny sandwiches weighing 60-80 g), a couple of light snacks, tea and fruit.

see also

• Table d'hôte (table d'hôte)

Write a review on the article "Buffet"

Links

An excerpt characterizing the buffet

Buffets were invented by the French and they designated this collective meal standing with the word “fork” - “fourchette” - in honor of the main cutlery used by guests at the buffet table. The economical and practical West quickly appreciated the merits and advantages of the new way of eating. But the buffet table got to Russia for a long time. It became widespread among Russians relatively recently - just a couple of decades ago. Perhaps, stable national traditions became an obstacle to this. wide Russian feasts. And walking around the room with a plate in hand was incomprehensible and unusual for the hospitable Russian mentality. But everything is changing.

What is a buffet? And what do they eat it with? What are the features of this foreign type of meal? Understanding together with the largest banquet search portal www.4banket.ru .

Buffet features

The buffet has a number of distinctive features by which it is easy to recognize.

• At the buffet table, guests eat standing up.

There are no chairs for the buffet table. Tables with snacks are usually placed along the walls. Guests move freely around the center of the hall, independently laying treats on their plate.

On a note: a buffet table is sometimes confused with a "buffet", when guests also choose and serve their own food. But unlike a buffet table, they then go to the table with a full plate and after it, with all the usual comfort, they start the meal.

• The duration of the buffet is no more than 3 hours.

This is understandable, because the guests will get tired of standing on their feet for a long time.

• Buffet service.

Full self-service - at the buffet table, guests serve their own food and choose an already filled glass. Waiter service is allowed, but it is fundamentally different from banquet service. At the buffet table, waiters can constantly be in the hall in order to unobtrusively offer guests snacks and drinks. They also clean up empty bottles and used plates, keep the tables in order.

• Buffet menu - focus on snacks and drinks.

The buffet menu does not imply complex hot dishes and large portions. Everything is thought out "under the fork" - to make it convenient to take and eat, so the dishes are served in portions, "for one bite" - in small bowls, wine glasses, tartlets ...

On a note: buffet tables are higher than with banquet seating - at least 1 meter - so that it is convenient to take food from them without bending over.

The legs of the tables are draped with "skirts". Much attention is paid to decoration and spectacular presentation of dishes.

On the tables in the first line are canapes, in the second - salads, in the third - meat snacks, in the fourth - carcasses. Desserts are placed in the center of the table.

Important: at the buffet table, snacks are put on the tables half an hour before the arrival of guests. So that the dishes do not lose their aesthetic appearance, mayonnaise and other melting and flowing ingredients are not used in their recipes.

Buffet Benefits

This, at first glance, uncomfortable way of eating has a number of valuable advantages, thanks to which the buffet table was able to win the hearts of even Russians who love long table gatherings.

• Versatility

The buffet table fits perfectly into the concept of business events - the birthday of the company, the celebration of a successful deal or successful negotiations, various presentations and exhibitions. But not only! Today, the buffet is actively used both for personal birthdays and as a wedding event. Yes! A buffet at a wedding is not uncommon these days.

Important: the buffet is not fixated on the hall restaurant . He loves to go out of town, loves open areas, terraces and tents , easily adjusts its menu to the format of the event.

• Democracy

The buffet format does not tie the invitees to a specific place at the table, does not burden them with an undesirable neighborhood. At the buffet table, everyone is free to choose their interlocutor and communicate as much as they like, because it is friendly, easy communication that is the main thing at the buffet table. Food and drinks are just a nice addition to this.

• economy

A buffet table is much easier to organize than a classic banquet. And the buffet will be cheaper. It will save on the size of the hall, on the number of staff and on the menu.

Note from4BANQUET : buffet - a way out when you need to gather a large number of guests in a small area. It does not require as much space as banquet seating.

Since the buffet table is not such a long event as a banquet, it has less food consumption. Guests simply do not have time to eat as much as for the entire evening of the banquet feast.

The only thing you can't save on is the amount crockery . It will take twice as much for a buffet table than for a banquet.

But this is where the “buffet weaknesses” end. It remains only to enjoy the advantages of a buffet table and skillfully benefit from them.

This is what the entire civilized world is doing. What we wish you.

Good luck! And happy events!

- (from French fourchette fork). An open table, a table a la buffet table, at which one does not sit, but near which one stands. A table a la buffet table is laid during mass receptions of a large number of people and, in terms of its composition, is a cold table (see) ... Culinary Dictionary

BUFFET- BUFFET, husband. A small reception, usually standing, with a light snack, drinks. Invite to f. A la buffet about a small reception with a light treat. Dine a la buffet. | adj. buffet, oh, oh. Explanatory dictionary of Ozhegov. S.I. Ozhegov, N.Yu.… … Explanatory dictionary of Ozhegov

BUFFET- see BANQUET BUFFET. Dictionary of foreign words. Komlev N.G., 2006. buffet a, m. (French fourchette lit. fork). The same as alafourshet. Explanatory Dictionary of Foreign Words by L. P. Krysin. M: Russian language, 1998 ... Dictionary of foreign words of the Russian language

buffet- a, m. à la fourchette f. fourchette f. fork. Eating while standing at various receptions. Hot meals are not available. The consecration of the theater was celebrated with a breakfast a la fourchette. 1888. G. Uspensky A bitter reproach. // 9 9 173. Lower rooms… … Historical Dictionary of Gallicisms of the Russian Language

buffet- reception Dictionary of Russian synonyms. buffet n., number of synonyms: 2 alafurshet (1) reception ... Synonym dictionary

buffet- This term has other meanings, see Buffet (meanings). Table set for a buffet reception Fourchette (French fourchette fork) ... Wikipedia

BUFFET- (from French fourchette fork). An open table, a table a la buffet table, at which one does not sit, but near which one stands. A table a la buffet table is set during mass receptions of a large number of people and, in terms of its composition, is a cold table ... ... The Great Encyclopedia of Culinary Arts

buffet

buffet- I m. Reception with refreshments, usually consisting of a light snack and drinks that are eaten and drunk standing up. II unchanged. adj. Organized on the principle of self-service; buffet (about a reception at which they eat and drink while standing). III adv. qualities. the situation 1. Not ... ... Modern explanatory dictionary of the Russian language Efremova

buffet- I m. Reception with refreshments, usually consisting of a light snack and drinks that are eaten and drunk standing up. II unchanged. adj. Organized on the principle of self-service; buffet (about a reception at which they eat and drink while standing). III adv. qualities. the situation 1. Not ... ... Modern explanatory dictionary of the Russian language Efremova

buffet- buffet table, but ... Russian spelling dictionary

Books

• buffet, . "Family Leisure Club" gives its readers a unique encyclopedia of cooking art. The collection of books "Cooking from A to Z" is a kaleidoscope of thousands of wonderful and original recipes ... Buy for 392 rubles
• buffet, . A buffet is one of the varieties of a banquet. The word "buffet" is borrowed from French, and in literal translation it means "on a fork". The origin of this term is very…

How to independently set tables in the office so that it is not only tasty, but also aesthetically pleasing in a restaurant? How to treat a large company if the area of ​​​​the apartment is more than modest? What snacks and aperitif at the wedding to offer guests so that they do not get bored while the newlyweds are busy with a photo session? Finally, how unusual is it to set the table on New Year's Eve so that all guests can not only have a hearty meal, but also dance, sing, arrange quizzes and play games? The answer suggests itself - you need to arrange a festive buffet.

The main thing in the article

Buffet: when is it appropriate and irreplaceable?

It was the practical and sophisticated French who coined the term "buffet", which means "fork". That is, all food served at the buffet table should fit on one fork. A distinctive feature of the buffet table is that people are not seated at tables, but move freely around the hall with a glass and a small plate in their hands, which does not prevent them from feeling comfortable and communicating with each other. Before arranging a buffet table, you need to familiarize yourself with its first rules, one might say, commandments:

• the number of dishes that will be on the tables (plates, glasses, spoons, forks and napkins) should be two or even three times more than the invited guests;

• sometimes it makes sense to buy disposable tableware, but only of the same type and decent quality, stylized and aesthetic;
• at the entrance it would be nice to have a “hospitality table” with an aperitif: champagne, cognac, liqueurs or liqueurs;

• tables with treats should be located so that it is easy and simple to get to them;
• buffet tables should be slightly higher than ordinary kitchen tables: usually their height is slightly more than a meter.

Traditional buffet dishes: what snacks are suitable?

All kinds of cold appetizers are very popular on the buffet table: small sandwiches, multi-layer canapes, stuffed vegetables, and especially rolls and mini-rolls with various fillings.

Not a single buffet is complete without exquisitely decorated meat and sausage cuts, cheese plates, as well as fruit platters.

Beautifully decorated tartlets with different fillings, various sandwiches, snacks on skewers, in slices or chips - all this will not only be part of an excellent menu for any holiday, but will also be great for any corporate holiday, business reception or friendly party.

If you want to have a fun holiday, be sure to take care of alcoholic beverages in advance. Basically, guests at the buffet table are offered champagne, table wines, a variety of alcoholic and non-alcoholic cocktails.

What should not be served at a buffet table?

According to the rules of the buffet table, all dishes and snacks served on it must be "one bite", that is, decorated very concisely, but capaciously and compactly. At the buffet table are not welcome at all:

• a variety of first courses, in particular soups, in any case, in their usual serving;
• traditional hot dishes - potatoes, meat, roasts, all kinds of stews and casseroles - are categorically not welcome. It should be convenient for the guest to place snacks on a plate and eat them with just a fork;

• the fish must be carefully deboned and thinly sliced: guests should not experience discomfort, picking their hands in a plate in order to separate the bones from the pulp;
• layered salads in traditional salad bowls are not allowed on the buffet table: there are many other ways to serve your favorite, sauced dishes at such an event.

Cold snacks for the holiday: a tribute to the classics

Basically, the buffet table consists of cold appetizers, which should be light, unobtrusive, for every taste. At the same time, they should be portioned so that guests do not have to cut or separate the dish, trying to take a piece for themselves.

Before a buffet table, you should carefully consider the menu and serve universal snacks that will be good both cold and hot, since it is not customary to warm up food at such an event. Food should be in harmony with the drinks offered to guests. So, we offer you several popular and proven options for buffet dishes.

Hslices and rolls for the festive table

Traditionally, at the buffet table, it is customary to serve a variety of cuts: meat, vegetable, cheese and fruit platter. Dishes with cuts look very nice, especially if you do not just put meat and sausages on a dish, but combine them with other products, such as olives, wrap them in rolls, string them on skewers.

The cheese plateau looks very advantageous: several types of cheese are cut in various ways: hard cheese is cut into plates or triangles, and soft cheeses are cut into cubes.

Together with cheese, it is customary to put grapes, honey and nuts on a dish: these products are in perfect harmony with each other.

Cold snacks for the festive table in the form of rolls are not only nutritious, but also very beautiful dishes that diversify and make the menu of any feast original. You can make such rolls from almost any product: pita bread, cheese, fish, zucchini, pieces of meat or ham, as well as wrap all kinds of stuffing in pancakes, scrambled eggs and crab sticks.

The most popular buffet rolls are:

• cheese rolls with meat or mushroom filling;
• ham rolls with "Jewish" salad and herbs;
• twists from pita bread or puff pastry (meat, red fish, caviar, melted cheese with salmon or mushrooms are suitable as a filling);

• zucchini or cucumber rolls stuffed with spreadable cream cheese;

• herring rolls with chopped gherkins or Korean carrots as a filling. This version of serving herring looks much more original and festive than a banal fillet cut into pieces, and is eaten by guests in a matter of minutes.

Very unusual is a cheese roll with chicken and mushrooms. To make it you need:

• boil chicken fillet and one chicken egg;
• cut and fry mushrooms;
• chop all the ingredients, mix them and season with mayonnaise, adding a little greenery;
• grate 500-700 grams of hard cheese, send it to the microwave or oven for a couple of minutes: the cheese should melt and acquire a viscous, pasty consistency;
• lay a cling film or parchment for baking on the table and “pour” cheese on it, smoothing the edges with a spoon;
• after waiting for the cheese to dry a little, evenly distribute the filling on it;
• roll a tight roll of cheese;
• wrap it in cling film and place in the refrigerator for 2-3 hours;
• nicely cut into slices and serve.

Lavash or omelet rolls are made in the same way. They can wrap any products that are in harmony with each other to taste.

Do not forget about fruit slicing: fruits and berries must decorate the buffet table, and they can be served in an original and elegant way:

Sandwiches and canapes

Sandwiches are the simplest buffet snack. They can be prepared innumerable, and all of them will be finally and irrevocably eaten, the main thing is to serve them beautifully and effectively, using a variety of products for cooking. It is convenient to use different breads as a basis for them:

• white toast - for club sandwiches, sandwiches with caviar, red and white fish;

• black - for sandwiches with herring, bacon and pickles;

• crackers - used to serve canapes: cheese with olives and herbs is served on unsweetened ones, sweet cream with berries is served on sweet ones.

Pancakes are suitable as a basis for sandwiches: any salted fish is good with them. Even from simple products such as brown bread, lettuce, cream cheese, small tomatoes and olives, you can make very spectacular and mouth-watering sandwiches.

Take note of a few more outstanding ways to prepare canapés.

Snacks on skewers and in tartlets

The simplest, however, no less tasty, are cold appetizers served in tartlets. You can bake them yourself, or you can buy them ready-made at any store. These little baskets can be filled with any salad, garnished with a sprig of parsley or a few eggs, and the original, delicious appetizer is ready.

Combinations are great as fillings for tartlets:

• processed cheese and seafood;
• liver, carrots and pickled cucumbers;
• chicken, prunes and fresh cucumber;
• cheese with garlic and olives;
• smoked meat or chicken and pickled mushrooms.

These same snacks can also be served in a different way, by placing them on large potato chips of the same size, or alternatively on savory crackers.

The most popular food for the buffet table is snacks on skewers, as they are very convenient to eat and very easy to prepare.

On skewers, you can put any products that go well with each other. On them you can string meat cubes, thin slices of ham and cheese, miniature pickled mushrooms and gherkins, cheese with grapes, as well as various seafood - mussels, shrimp and others.

The appetizer is very original and tasty. "Taste of Italy" and it is very easy to prepare. For this you will need:

• 200 g mozzarella in small balls;
• 2 sprigs of cherry tomatoes;
• a bunch of green basil;
• a handful of dried basil

We take out the mozzarella from the brine, dry it and roll it in dried herbs. A tomato, a leaf of green basil and a ball of mozzarella are strung on a skewer.

Stuffed dishes at the buffet

Stuffed dishes are an excellent option for a cold appetizer, because a lot of products can be stuffed, the contents of which can be taken out and filled with something tasty, resulting in an appetizer with a harmonious, refined taste. An excellent option for a cold holiday snack will be:

• eggs stuffed with canned salmon and garnished with red caviar;

• tomatoes stuffed with crab salad;
• halves of sweet bell pepper with the core taken out, filled with any salad.

An original and elegant appetizer that will decorate any table is Fly Agaric. For its preparation you will need:

• several cherry tomatoes, cut in half;
• 200 g of ham;
• 2 boiled eggs;
• 100 g of cheese;
• 1 large cucumber;
• 3 tablespoons of mayonnaise or sour cream.

Steps for making appetizers:

• in a separate dish, mix diced ham, grated cheese and eggs;
• dressing the salad with sauce;
• cut the cucumber into medium-sized rings;
• we collect fly agaric mushrooms: first we put the cucumber rings on a flat dish, put the balls on them, which we “roll” from the ham and cheese salad, and put the halves of the tomatoes on the balls - the caps of our mushrooms.

In order for the appetizer to acquire a finished, believable look, you need to put dots of mayonnaise on the fly agaric hats.

Mini pastries: what to serve at the buffet table?

Baking is very welcome at the buffet table, but all of it should be in a mini format: if pies, then miniature, if pies, then cut into tiny portions. Eclairs with cheese and liver filling and small puff buns, which can be stuffed with any salads, are very relevant.

At the buffet table, it is customary to serve pancakes stuffed with everything you like, in several serving options:

• we roll the pancake greased with the filling into a roll, cut into small pieces, decorate with herbs, caviar;
• fold the pancake with filling in a neat envelope;
• put the minced meat in the middle of the pancake, collect the edges to form a bag, and connect the ends with a green onion feather.

Today, muffins are very popular at buffet tables - miniature cupcakes with or without filling. Such an appetizer successfully replaces even a cake, because you can serve several options for muffins and guests will try them all.

Hot buffet dishes

Although the format of such a holiday as a buffet table does not imply warming up food, hot food is a must at such an event. As hot dishes will be ideal:

• chicken or pork skewers on bamboo sticks;

• mini skewers of mussels, shrimp or chicken hearts;
• chicken or seafood julienne in portioned bowls or tartlets;

• meat rolls with various fillings (mushrooms, ham, cheese, bacon);
• as a side dish at a buffet table, you can serve boiled young potatoes sprinkled with herbs and strung on skewers.

Fondue is perfect for a buffet: hard or processed cheese is heated in a container for sauce and brought to a liquid consistency, in which greens and spices can be added. Anything is dipped in such a sauce: small sausages, cubes of sausage and cheese, croutons, miniature potatoes, pastries.

Recipes for "fashionable" buffet snacks: modern ways of serving dishes

Over time, not only new recipes for buffet dishes become popular, but also ways to serve them are improved.

Snacks in transparent glasses : a very fashionable kind of treat even for the most sophisticated buffet receptions. You can put everything in a glass: from thick sauces (guacamole, sour cream, to which garlic and dill are added, eggplant pulp, mashed with herbs, garlic and cheese in a puree, to creamy soups).

In such glasses, you can dip skewers with lightly salted herring strung on them, boiled or baked meat, ham, croutons with vegetables.

Surprise guests with an original serving of simple products, prepare a snack "chopsticks". To prepare it, you will need a package of ordinary straws and 300 g of lightly salted red salmon. The fish is cut into very thin slices and overlapped on each straw. If necessary, the base of the straw can be tied with a green onion feather.

Thinly sliced ​​ham and salami can be served in the same way, and cheese sticks can be used instead of straws. These sticks are served by placing them in glasses.

club sandwiches - unusual sandwiches from familiar products. They are prepared from toast bread and any ingredients (ham, meat, fresh cucumbers, melted cheese and others). It is noteworthy that such a sandwich is a "multi-story", covered with bread on top, and cut into several small triangles. Sometimes tiny buns are used for their preparation.

And, of course, rolls are an insanely popular appetizer that has become just a trend at modern buffet tables.

buffet table design options

To make your buffet table unforgettable, you need to approach with imagination not only the preparation of dishes, but also the design of the festive table. So, we offer you some tips that will help you create an unusual, original holiday:

• to save space on the festive table and in order to create the effect of abundance, use special multi-storey dishes, that is, put snacks in tiers so that they are easy to take;

• for a buffet table, white or light linen tablecloths decorated with lace or classic cotton tablecloths with or without delicate embroidery are relevant: it is easiest to pick up dishes for such a tablecloth, moreover, it will suit any celebration format;
• for table setting, actively use glasses and glasses: not only for drinks, but also for snacks, in particular salads and desserts. Glasses can successfully replace plates and salad bowls, and it looks very impressive;

• serve dishes in special ceramic spoons. This technique is used at the most sophisticated receptions; “snacks” are usually served in such spoons - beautifully decorated balls rolled from a variety of salads.

We invite you to consider more options for the original design of dishes on the buffet table:

For more details on how to decorate buffet dishes, see our video:

In certain situations, there is nothing better than a buffet for celebrating significant events. Your guests will deal with food and drinks themselves, serve themselves, and the host of the holiday will be free to accept congratulations and communicate with his friends in a relaxed and easy atmosphere.

A banquet buffet is usually organized when a large number of guests need to be received in a rather limited time. The name "buffet" comes from the French word "a la buffet" (fourchette), which means "on a fork", since the main working tool during a meal is a snack fork. Agree, any hostess may have a problem organizing a home celebration when it is necessary to invite a lot of guests: relatives, friends, acquaintances.

• My head is full of thoughts about how to place them, what to cook and how to surprise.
• During the buffet, guests will be able to freely move around the rooms or the hall (if we are talking about organizing a buffet in a cafe or restaurant), communicate and exchange impressions.
• Refreshments during the buffet usually take place at the "buffet". The menu features traditional cuisine, and sometimes takes into account the exotic preferences of guests.
• Buffets are organized both for business meetings, presentations, and on the occasion of "home" holidays.
• The buffet is an amazing combination of great snacks and drinks.
• A buffet table is a minimum of occupied space for tables with a variety of dishes and a maximum of free space for communication.
• Organization of a buffet table is the best choice for informal communication. At such a reception, each invitee will be able to find a pleasant and interesting interlocutor without much effort.

Starting to organize a buffet table, you need to remember the 12 golden rules, following which you can make your party truly unforgettable.

RULE 1
It is important that the table is not located in the center of the room, but not close to the wall. Guests should be able to approach the table from all four sides and, moving one after another, fill
take your plates.

RULE 2
On the table should be only those dishes that can be taken with a fork without using a knife. The buffet table itself should be slightly higher than usual, so that it is convenient for guests to eat while standing.

RULE 3
The table must be covered with a large tablecloth, which each hostess chooses according to her taste - bright or pastel colors, plain or with a pattern. Linen or lace tablecloths in white or neutral colors always look elegant and go well with any dish. Although during a buffet table, it may be better to give preference to dark cherry, blue, green tablecloths, as they are more practical.

RULE 4

It is important to follow the correct sequence of arranging cutlery. On both sides of the table, slides of plates, forks, and glasses are installed to avoid fuss. Then, symmetrically from the center of the table (that is, at the same distance to the left and right), they put snacks, hot dishes, salads, fruits and dessert. From each edge of the table, put devices with spices and gravy boats.
Small plates are placed in the first row, followed by deep salad bowls.
Cutlery and napkins are placed closer to the edges of the table, but the edges themselves are left free so that guests have somewhere to put their filled plates.

As an option, such an arrangement can also be proposed: on one (large) table only food is placed, on the other - dishes and cutlery, on the third - drinks and glasses. For convenience, you can wrap each cutlery (knife and fork) in a paper napkin. Or put the forks on edge, one after the other, and cover them with a cloth. In a similar way, knives should be placed side by side on the same napkin covering their blades.
If necessary, place small plates for olive pits, used cocktail tubes. Not far from the served tables, you should put a mobile table or a low bedside table with a tray for dirty dishes.

RULE 5
When setting the table, proceed from the calculation of a triple supply of dishes, cutlery, glasses and wine glasses, so you do not have to leave your guests in order to wash the dishes. Besides,
according to etiquette, when approaching the table, it is supposed to take clean cutlery, and leave dirty ones in a place specially designated for them. By the way, for a buffet table it is better to use white or plain dishes, avoiding excessive variegation. Color accents on the tables will be a variety of snacks, salads, pyramids of fruits and fresh vegetables. The peculiarity of the buffet table lies in the snacks themselves: cutting, tartlets, canapes, toasts, salads should be beautifully laid out and decorated. In terms of colorfulness and solemnity of serving, the buffet table will not yield to the festive table, if you decorate the dishes with flowers from vegetables and herbs, olives and black olives, grapes, green and red peppers, lemons.

RULE 6
Treats are most optimally placed on dishes with two or three levels. You can decorate the table with candles, napkins, vases with flowers or floral arrangements.

RULE 7
At the buffet table, after cold appetizers (salads, canapes), it is usually served hot to choose from, then dessert, and the buffet ends with coffee or tea. As a rule, the menu includes up to three options for dishes. For example, side dishes: boiled potatoes with parsley, dill and
onions, vegetables, rice with saffron; meat and fish dishes: kebabs, red fish steaks, chicken breast in sauce. As for salads, tartlets, puff sandwiches and canapes, you can cook countless of them. But at the same time, do not forget about pickled cucumbers, miniature varieties of tomatoes, small corn cobs, mushrooms, bell peppers, cauliflower, as well as spicy salted olives and herring. An important element of the menu is dishes with assorted cheese. Cheese is a high-calorie and very tasty product. There are now so many varieties of cheese on the market that you can easily lay out several dishes with hard and soft varieties. The cheese is cut into pieces of 25-40 g. The varieties are not too close to each other in a clockwise direction, for example: first spicy blue cheese, then soft cheese with a penicillin crust such as Camembert, Roquefort, then hard mild and sliced ​​spicy. The classic addition to cheese is grapes. Pear and melon slices are combined with cheese. The hostess should monitor the empty trays of food and replenish them periodically.

RULE 8
The choice of drinks for a festive party is a very important and responsible task. Of course, it’s good to serve vodka with herring, but in a small amount. A buffet table is not quite a suitable option for this strong drink. Champagne, champagne, fruit juices, red and white wines, both dry and fortified, must be present on the table. We advise you to stock up on mineral water for each guest. Don't forget to put a corkscrew next to the bottles.

RULE 9
If possible, arrange in the living room several small folding tables, bedside tables, low stools covered with napkins, put chairs in a row: not all guests can eat standing up.

RULE 10
Fruit is well served in a "multi-story" dish. If there is no such dish, use trays, small baskets for this purpose. Most importantly, do not put a fruit platter in only one place.

RULE 11
Think about the musical accompaniment of the evening. Guests will communicate a lot, so music should serve only as a background for their conversation. Light instrumental compositions are the best suited for this case.

RULE 12
There is a little secret that the hostess of the house in which the buffet is arranged must definitely know. To give attention to each guest, prepare some signature dish that you need to serve yourself. For example, mulled wine: when you pour it to your guests, you can say a few nice words to them and thank them for accepting your invitation. In addition, with this “ritual” you can unite the guests by getting them interested in a common topic of conversation. And you can do it differently - meet each newcomer with a glass of mulled wine. We should not forget that a person does not live by bread alone, therefore, when preparing for a buffet table, it is also recommended to think over an entertainment program for guests in advance, so that each of them takes with them pleasant memories not only of a delicious treat, but also of a fun time.

Source -http://pokushau.ru/