Serving Tips

How do I set up the serving line?

When setting your buffet line, the knives, forks, spoons are placed at the END so your guests aren’t fumbling with them and slowing down the line. Any drinks should be placed AWAY FROM THE SERVICE LINE so that guests will clear the end of the line quickly.

What are the portions?

It is always best to have designated servers. This way everyone gets the same portion. If you have some big eaters in the crowd, they may (if allowed to serve themselves), fill up a plate of tri-tip, leaving you short at the end of the line. If guests are serving themselves, it is important to announce that it is NOT cafeteria style, and that you have ordered 2 pieces of chicken and 2 ounces of tri-tip PER PERSON. Serving the food using the following guideline will ensure that no one gets left out.

Portion Guidelines

A portion of chicken is 2 pieces (breast/wing or thigh/drum). That’s pretty easy - everyone can count. Tri-tip portioning is a little trickier since it is portioned by weight rather than pieces. Generally speaking, 2 oz. is about 2 pieces. Some judgement should be used, since pieces vary depending on the cut. Again, unless you give the big guys unrestricted access to the food, you should have plenty for all of your guests.