Entertaining tips: Buffet psychology 101

With the holiday season gearing up, more than a few of us will be hosting a festive dinner party, buffet or potluck. As pleasant as any holiday event may be, it seems like the moment someone rings the dinner bell, an otherwise civil gathering can turn into a stampede as guests mob the food table.

Much as I like to keep my buffets casual and free-form, there are a few rules I always follow to keep the meal organized. Call it a little “buffet psychology.” Here are some tips:

1. Organize the food layout, with a definite beginning and ending. Set the plates, napkins and silverware/plasticware at one end of the table near the food, so guests know where to line up. This will keep the guests from rushing the food like an NFL defensive line.

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2. Consider plate size. Guests tend to fill up whatever size plate they have, be it small or large. Go with a smaller plate (8 to 9 inches in diameter) so guests don’t overfill and waste food. They can always go back for seconds.

3. Organize all of the less-expensive/greater-quantity foods at the “beginning” of the buffet, like salads and starches (rolls, rice, potatoes, etc). Save the big ticket and expensive items for the very end of the buffet (turkey, roast, fish) so guests have less room on their plates and are less likely to overfill.

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RECIPES: Keep it light with salads

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If you have any kitchen tips or questions you’d like me to explore, leave a comment below or email me at noelle.carter@latimes.com.