Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Guidelines for Choosing the Correct Service Tray for Hors d’Oeuvres

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  • The tray must be large enough to hold the hors d’oeuvres without crowding them or piling them on top of one another (unless doing so is a specific part of the design). Guests must be able to pick up a single hors d’oeuvre without disturbing any others.
  • The shape of the tray determines the shape of the design. For example, a round tray suggests that the hors d’oeuvres should be arranged in concentric circles, or a bull’s-eye pattern, while a rectangular tray suggests parallel rows.
  • The rim of the tray forms the frame of your design and should complement the color of both the hors d’oeuvres and the liner. Neither the hors d’oeuvres nor the décor should extend onto the rim.
  • If the hors d’oeuvres are to be passed, the combined weight of the tray and the hors d’oeuvres should not be so heavy that it will be difficult for a server to carry.