Similar but even more aggravating than the cocktail party, is the stand-up buffet. Since the food fare is more substantial than those cocktail party “one-biters,” finding easy and graceful ways to serve it and consume it become paramount issues. A buffet is a great way to serve many people simultaneously without the formality of a sit-down dinner. It usually complements an important occasion: a wedding, a divorce, the relocation of an unwanted friend or relative, a graduation, birthday etc.
One rule of thumb about buffet food is to fit the food with the hour. Tea sandwiches, tiny canapés and pastries all work well before 5 and after 9pm, but anything in between should be more substantial. Rely on foods that taste well at room temperature so there is no preoccupation with keeping them hot or cold. You have enough to worry about hosting a buffet dinner without dealing with electrical cords, leaping flames or melting puddles of ice.
Remember to avoid serving anything that might need some last minute attention, like a late-arriving guest. Aggravation can easily seep into the corners of the soul of the most amiable host who is trying to balance conversation with the multitude while searing the perfect steak or omelet and flambéing the whatevers.
Balance the exotic with the familiar. This does not mean you need to rent a Polynesian hula dancer for a luau or a tiger from the zoo for parties with jungle themes. It does mean that you need to realize that if you are serving something uncommon, like ostrich meat for example, you have to be prepared for some of your guests not to touch it. Many people are not adventurous when it comes to food and you have to respect that. Offer normal and recognizable alternatives, like deviled eggs, shrimp dishes, meatballs. Offer substantial quantities of a few things rather than lots of little plates containing strange little tidbits of God knows what.
Schmooze, cruise and eat yourself. It’s your party and all, including the host or hostess, should have a good time.
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