Once you have identified the order in which you will arrange your dishes on the buffet line(s) and/or stations, make sure you have the necessary serving vessels and utensils. The importance of matching each dish with the most appropriate serving vessel cannot be overestimated. The shape, color, and size of the serving piece can make or break the visual appeal of a dish. For example, slices of pale white seafood terrine βdisappearβ on a white ceramic platter but stand out boldly on a black lacquer tray. Serving platters must be the proper size to comfortably hold the food. Platters should not appear crowded, nor should they look sparse and skimpy.