Your banquet’s table setting arrangement has a significant impact not just on the success of your wedding but also on leaving a lasting impression on your guests’ mind. Perhaps, a wedding buffet food table setting is one of the most popular types of arrangements and it’s also a huge money-saver since you don’t have to hire additional wait and service staff.

Buffets are classified into three: full buffet, finger buffet and fork buffet.

Full buffet, which varies from formal to informal service, is so far the most popular. The degree of formality is determined by the types of menus, table and seating arrangements, and the type and quality of utensils. The menus may also include hot or cold foods, with hot foods at the service table, placed on electric or spirit “rechauds” to keep them hot during the service period.

Buffet setup is also referred to as informal or self-service arrangement. Dishes are placed on long tables and diners could help themselves or you could have attendants to ensure that servings are in proper proportion. The course may vary from two to seven and guests may choose their own main dish.

In buffet table service arrangement, the following should be considered:

1. Long tables are needed. The number of tables you need may also vary on the number of guests present. Tables are arranged into different figures, “U,” “V,” “L” or in hollow squares. These tables may be placed at the center of the room, by the side of the wall, or may be separated, and one or two tables may be considered an island for placing special entrees.

2. Table cloths basics. Make sure to cover your buffet table with white table cloths. The length should be extensive enough to cover the entire table tops and the table stands. However, make sure they are not that long to avoid being stepped on. If you want different colors, you may opt for table covers with pleating on the side for added appeal. You may also use table runners for a more appealing look.

3. Dinner plates—where to place it? Place large plates at the corner of the table. This is where the serving line begins.

4. Food platters. Place platters of food in order of importance. If you have dishes that need accompaniments, make sure to have them by the dish’s side.

5. Flatware. Flatware should be placed at the side of every dish.

For your choice of table accompaniments (utensils, dinnerware, flatware and linens) for buffet service, be sure to put quality and efficiency in mind. This will make your service more comfortable, elegant, and hospitable. It may not necessarily be luxurious and extravagant, but the most important thing is that it is efficient.