Map both sides of the buffet
Mark where guests move with their plates and where staff remove and replace dishes. Include open lids, tongs and other service equipment. Test the arrangement with the actual pieces, not just empty counters. If a vase has to be lifted whenever a dish is replaced, that position is unlikely to work as a permanent decorative area.
Leave information visible
Food labels and other notices used by the venue should remain readable from the approach route. Check from different viewing heights. When considering a 30 cm flower stand or Grace Vase, include the flowers’ final height and spread. The catalogue measurement describes the product, not necessarily the complete arrangement placed on top.
Separate decoration from food service
A decorative vase or display object is not automatically suitable for direct food contact. Keep food in serving vessels selected and verified for that purpose by the operator. Assess decoration separately for splashes, contact and proximity to heat. A photograph showing objects near food does not establish technical suitability for that use.
Check the buffet as its contents change
Photograph the layout with some service dishes removed as well as fully stocked. Identify which pieces staff may move and which should stay in place. For UK hotel sourcing from Glassy, provide the intended models, quantities and buffet reference. Packing and delivery arrangements from İzmir need confirmation against the actual order and destination.
Final check
- Can serving dishes be removed without moving décor?
- Are labels readable independently of the flowers?
- Are food-contact vessels clearly separated from decorative products?
