Serving Tips

Setting The Table

• Utensils should be placed for use from the outer edge of place setting toward the plate
• Be sure to order separate counts of salad and dessert forks
• Salad or bread & butter plates can be used for dessert
• Place table condiments in easy reach of everyone at the table
• Salt & pepper shakers should be placed individually above the plate or every 2 to 3 places
• Order extra sets of sugar bowls and creamers for refills
• Silver accessories add a special touch to your table presentation

Prep & Serve

• Rectangular chafing dishes are good for foods that are to be kept flat such as chicken breasts, fish fillets and lasagna
• Round chafing dishes are used for sauces, casserole type en- trees, and some vegetables
• Do not heat chafer without water in water pan
• Light fuel 15 minutes before opening the buffet
• Take extra fuel to cover the entire time the buffet will be open
• Place one inch of hot water in water pan of chafer before serving
• You will need a serving utensil for each serving dish
• Never add fresh food to a chafing dish on the buffet table
• Take the used food pan and replace with a full one
• Stainless steel food pans can be placed in the oven to keep food warm
• Allow one buffet line per 50 guests

Trays

• Using a variety of shapes and sizes of trays makes a more interesting presentation
• Large tiered trays are perfect for cold hors d’oeuvres and desserts
• 12″, 14″ and 16″ round silver trays are favorites for passing hors d’oeuvres and cocktails
• When serving drinks on a tray use paper doilies or a damp cloth to absorb spills and prevent slipping
• Use greenery and flowers to garnish food platters and trays

Coffee Service

• One coffee station per 60 guests
• Use cold water in coffee makers as brewing is timed from a cold water start
• One pound of coffee will make 55 cups of brewed coffee
• Brewing time on a 100 cup coffee maker is one hour

Beverage Tips

• Fill wine glasses one half to three quarters full
• Always serve food with alcohol
• Always have nonalcoholic beverages available

Beverage Guidelines

• One keg of beer = 160 glasses
• One gallon of wine = sixteen 4 oz. glasses
• One bottle of wine = six 4 oz. glasses
• One liter of liquor = 20 drinks using a 1.5 oz. jigger
• Figure 15 ice cubes per person for a 2 to 3 hour cocktail party
• Figure 2 cups of punch per person

Picnic Beverage Guideline for 150 Guests

• 10 gallons of iced tea
• 8 gallons of lemonade
• 2 soft drinks per person

Beverage Equipment

• Ice chests not only hold ice cubes but beer, wine and bar juices
• Super Cooler holds 1/2 barrel or 168 cans of beverage with 30 lbs. of ice
• Whenever you use a hot beverage container, always warm it up by filling it with hot water and then draining the water before finally filling it with the hot beverage