The Buffet-Style Dinner Don'ts Martha Says to Always Avoid

Forgetting the Flatware Plan

Flatware may not be as glamorous as your prized marble serving platter, but consider it the backbone of any buffet. Remember to make utensils a priority. Acquiring them should always be a convenient experience for guests.

"I bundle the flatware by placing a fork, knife, and spoon in individual napkins," Martha shared in Organizing. "That way each guest can pick up a bundle and take it with them to their chair."

Providing Too Many Choices

Abundance is part of the appeal of a buffet—but there's a difference between generous variety and wasted effort (and not to mention, food waste). Be sure to curate thoughtfully. "Menus for buffets and open houses easily lend themselves to advance preparation," Martha says. So, don't put unnecessary stress on yourself or spend your evening prepping when you could be mingling with guests.

"Start with one showstopper that can command the center of the table, and offer no more than three hot items (so you don't have to spend too much time in the kitchen)," Martha recommends in decorvow's Appetizers. "Remember to include options that address any dietary restrictions (vegetarian, nut-free, and gluten-free, for example)."

Misjudging Portions

It’s a delicate balance: too little food and guests are left hungry; too much and you’re left with an overwhelming mountain of leftovers. A helpful rule of thumb? Consider Martha's advice in Martha's Manual: "When calculating the amount of food to serve, use the five-servings-per-guest formula for lighter appetizers," says Martha. "If you are having a party for 20, look at the yield for each dish and make sure you have a total of 100 servings (5 times 20)."

Buying New (and Unnecessary) Serving Pieces

There’s a temptation, before any big gathering, to stock up on new and pretty platters, serving spoons, or bowls. But, as Martha would know, one of the joys of hosting is putting what you already own to creative use.

"A lovely platter can turn a simple starter into something spectacular. This doesn't mean you have to shop for new pieces; you may already have some great household items that can be repurposed for entertaining," writes our founder. "A slender vase could hold pastry straws, votive candleholders can be used for single-serving soups, and recycled tins are perfect for miniature biscuits."

Making the Buffet Difficult to Navigate

Buffets work best when guests can move easily, serve themselves comfortably, and circle back if they’d like seconds. One mistake many hosts make is placing the table flush against a wall, forcing everyone to line up in a single direction.

"Place the table so guests can access food from both sides," says Martha, "especially if serving a sizable crowd." This keeps traffic flowing and ensures no one feels stuck in a long line.

Forgoing Signage

A beautiful spread deserves context! Without labels, guests are left guessing—and for those with dietary restrictions or allergies, uncertainty can be dangerous. Small place cards add clarity and can also be part of the décor: Add sprigs of greenery, display them on tiny easels, or slide them into sleek holders.

In decorvow's Very Good Things: Clever Tips & Genius Ideas for an Easier, More Enjoyable Life, Martha also suggests detailing the noshes of the night café-style on a roll of brown kraft paper. "Jot the name of each dish with a marker, then thread a length of sturdy twine through the paper's tube," she instructs. "Suspend from a small nail or picture hook (or removable adhesive hanger) over a buffet table or wherever your guests will be gathering."

Offering Foods That Aren't Easily Self-Serve

As delicious as they may be, certain dishes just don't translate well to a buffet or need to be prepped to ensure they can be scooped, tonged, or ladled with ease. "The food should be easy to handle, since guests will serve themselves," Martha reminds. "This may simply mean slicing steak into thinner-than-usual pieces, or cutting pies into wedges and placing on individual plates."