It occurred to my yesterday that I need to give some thought to the art of buffet design. I "cater" food at my company for staff meetings and such on a regular basis (feeding about 25 people at a time) and we have our Christmas dinner party this year as well that will be a large group. I've been looking around on YouTube a bit for ideas and didn't find too much I didn't already know. Unless I want to learn the art of table skirting! THAT would be a learning curve but maybe someday! In the meantime, I thought it might be fun to share ideas on how everyone sets up buffets. What makes them flow better? How do you organize the items? How do you introduce different levels? Tips/tricks for keeping food hot or cold for longer periods of time? Anything and everything, including any inspirational links or pictures we want to throw at each other!