• Provide enough space - the buffet tables should be easily accessible to all and be designed to flow from start to end.
• Keep food and drink separate - guests will revisit a drinks table so it should be accessible and not get in the way of providing food.
• Plates should be the first item on the buffet table (if not on the guests’ dining tables already).
• Hot food items should be displayed before the cold.
• Cutlery should be the last item on the buffet (this is where additional cutlery can be offered if not on the guests’ dining tables already).
• Don't clutter the table - it should be visually appealing and allow the guests to access their choice of food easily.
• If possible, use a range of serving dishes to help your design.
• Clearly label the food so that guests know exactly what food is on offer.
• Make sure the guests’ dining tables are set up correctly – as a basic rule, this should include clean table linen, salt and pepper (and other condiments if relevant), basic cutlery, glassware and side plates.

As 'service' is part of the customer experience, staff members should be mindful to:

• Wear a uniform - this helps to identify and group service staff
• The uniform must be clean, ironed, well fitting and not worn out
• Shoes must fit with the uniform and be in good repair
• Personal hygiene is very important - being clean and groomed is a must
• Overly strong  perfumes and  aftershaves should be avoided
• Jewellery, watches and even hairstyles should be conservative

As 'service' is part of the customer experience, staff members should be mindful to:

-          Wear a uniform - this helps to identify and group service staff

-          The uniform must be clean, ironed, well fitting and not worn out

-          Shoes must fit with the uniform and be in good repair

-          Personal hygiene is very important - being clean and groomed is a must

-          Overly strong  perfumes and  aftershaves should be avoided

-          Jewellery, watches and even hairstyles should be conservative