A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests.

Now for your sides:

potato salad (store bought from a bulk store to save time and energy), 4 gallons per 100. Store bought is MUCH improved by adding a dozen chopped hard-cooked eggs and a full bunch of chopped parsley to each gallon.

macaroni salad, 3 gallons per 100 (5-6 pounds dry pasta)

3 bean salad, 2 gallons per 100

mixed garden salad, do for 100 from the plan for 100 table, dressings are covered, too