We can describe it as an

The "buffet", a term of French origin, is composed of a variety of foods normally arranged on a table or cabinet "ad hoc". It is said that the buffet was developed in Europe from France from the eighteenth century and its name refers to the furniture on which food to be served to the public sets. This is a convenient way to serve a large number of people and which gives attendees music a la carte the opportunity to freely choose the foods and amounts.
We can describe it as an "intermediate" between a food and cocktail. It is a "self-service" food, ie, the diner itself is who should be served. Unlike what happens at a cocktail party, where the guests are involved standing in the buffet, then choose the food, sit and eat. One advantage of the buffet is that it allows great freedom for people to move around and sit where they wish.
Normally, the buffet has two main sections, one where food is available and another where drinks, glassware, silverware, dishes and napkins music a la carte are located. The plates and napkins must be placed in a corner, at first, if you do not have a large enough music a la carte table, can be installed next to a simple music a la carte table covered with a tablecloth for glassware and crockery. It is recommended that if guests exceed 100 people several buffet tables are placed, this will facilitate the passage and prevent all focus on a single point when serving.
One of the main "problems" we usually find us when we are in a buffet is like moving. If the tables are against the wall we must begin by moving left and go right. Conversely, if the table is in the center, island type, we must begin by moving the right and go left until the entire back. Generally, it starts to go the buffet table from where they are located napkins and silverware.
The current trend is to create music a la carte smaller music a la carte buffet tables, each with a different specialty, creating music a la carte gastronomic "islands", giving guests a choice of different food types, countries, etc.. For example create an angle of meats, salads, pastas, fish, sushi, etc.. One idea chic? One or due chef in one of the "islands" when preparing a quick dish, possibly a sweet.
As standard protocol for those attending a buffet should never overfill the plates: better then repeat the desired food. In such case the cutlery that are arranged in the trays and cutlery not reuse the already used must be used.
There is also a mixed solution, traditional lunch buffet +. If you have chosen a caterer or restaurant that gives this possibility, you may opt for a large table for drinks and appetizers, traditional table service for the first and second course and finally a dessert music a la carte table and cake wedding. It is a more flexible solution for couples who are among the guests are friends and relatives who want to please everyone. Also this way the bride and groom have the opportunity to talk more easily with guests without necessarily displaced from the table itself. If dancing is planned taking account of not having the dance floor from the buffet table and guests area or buffet table in the center and the ski area distant from the guests dance.
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