Busi­ness Buf­fet

Buf­fets are a cost-effective and quick way to serve meals to large groups and hence ex­tremely pop­u­lar at cor­po­rate events and restau­rants. Buf­fets may ap­pear like free-for-all but the rules of eti­quette still ap­ply.

Micetalk - - ETIQUETTE TALK -

Queu­ing:

Queues at a buf­fet can be an­noy­ing as ev­ery­one wants to serve them­selves first, but po­litely wait for your turn, in­stead of sneak­ing up to the counter. Wait for the food to be re­plen­ished, in­stead of scrap­ing the dishes. Eat­ing while wait­ing/serv­ing is not ideal ei­ther. Buf­fets serve larger num­bers and are not to be com­pared with the ex­pe­ri­ence as­so­ci­ated with fine- din­ing in a sit-down meal. While stand­ing in a queue, do not com­plain about the food/ long wait/ caterer re­tained, as it is im­po­lite to the host. In­stead use this time to net­work or chat with oth­ers wait­ing in the line with you.

Serv­ing:

Use the serv­ing uten­sil/ tongs to serve your­self and not your fingers. No mat­ter how tempt­ing it looks, re­sist the urge to pop that pa­pad di­rectly into your mouth. One serv­ing uten­sil is pro­vided per dish and it should be re­placed on the holder or back in the dish. Avoid ac­ci­dents and spillages by bring­ing your plate closer to the serv­ing dish. When de­cid­ing what to eat, don’t sniff the food, in­stead take a small amount and re­turn if you like it. For hy­giene/ safety pur­poses, avoid lean­ing over the dishes while serv­ing. Avoid sam­pling all dishes and over-load­ing your plate. In­stead, ex­er­cise choice and serve limited por­tions of se­lect dishes, such that the food is cleanly ar­ranged on your plate and presents an ap­petis­ing pic­ture.

Buf­fet Cour­te­sies:

Buf­fets are self-serve meals but the buf­fet counter staff needs to be thanked, if they serve you. The clear­ance staff has an ex­tremely tough job and needs to be thanked when they take away your dirty plate from your hand.

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