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Setting up Meals

Recommendations for Meal Set-Up

If you are serving food at your event, it is very important that it be accessible to all. The following guidelines should be followed strictly:

  • Make sure continental breakfast and break buffets are set with all items flush on tabletops (no risers). Avoid high stacks of cups/dishes. A general rule is to ensure that cups are stacked no higher than two each.
  • Be sure that all items on the buffet are pulled close to the edge of the table.
  • Walk around the buffet to make sure there are no extension cords or other obstacles on the floors.
  • Beverages such as milk, soy milk, and cream should be in cartons rather than heavy pitchers.
  • If juices ordinarily are served from pitchers, request that they be served in individual cartons instead.
  • Servers must be present during continental breakfasts/breaks to assist people with disabilities.
  • Set buffets and any plated lunches with flexible straws.
  • Ensure there is a minimum of 36 inches between the tables and nearest obstacle.
  • If serving lunch or dinner, avoid buffets if possible. Instead, work with the facility to provide a plated lunch or dinner.
  • If serving a plated meal with any type of meat, request that the hotel pre-cut those meals and have them available upon request.