1 a piece of furniture that stands at the side of a dining room; has shelves and drawers [syn: counter, sideboard]
2 a meal set out on a buffet at which guests help themselves
2 strike, beat repeatedly; "The wind buffeted him" [syn: buff]
Etymology 1, of unknown origin; compare Italian buffetto; perhaps related to the noun under Etymology 3
- (UK): bo͝o'fā, /ˈbʊfeɪ/, /"bUfeI/ or bŭ'fā, /ˈbʌfeɪ/, /"bVfeI/
- (US): bəfā', /bəˈfeɪ/, /b@"feI/
- (food): buffet meal, smorgasbord
- Croatian: bife
- German: Buffet
- Icelandic: hlaðborð
Etymology 2Old French buffet, diminutive of buffe; see buffer, buffoon, and compare German puffen, to jostle, to hustle
- (UK): bŭ'fĭt, /ˈbʌfɪt/, /"bVfIt/
- (US): bŭ'fət, /ˈbʌfət/, /"bVf@t/
- To strike or blow with a buffet or buffets.
Etymology 3Old French, of unknown origin.
A buffet is a meal serving system where patrons serve themselves. It is a popular method of feeding large numbers of people with minimal staff. The term is also used to describe a sideboard, an antique form of furniture which was sometimes used to offer the dishes of a buffet meal to guests, in a private home.
One form of buffet is to have a line of food serving stalls filled with fixed portions of food; customers take whatever food items they want as they walk along and pay at the end for each piece. This form is most commonly seen in cafeterias.
Another form known as the all-you-can-eat buffet is free in form: customers pay a fixed fee and can then help themselves to as much food as they wish to eat in a single meal. This form is found often in restaurants, especially in hotels; virtually every major casino resort in North America includes one, with some being very elaborate and extensive. In North America and Australia, restaurants specializing in Chinese and Indian cuisine commonly offer this type of buffet for lunch.
A third type of buffet commonly offered in delicatessens and supermarkets is a salad bar, in which customers help themselves to lettuce and other salad ingredients, then pay by weight.
As a compromise between self-service and full table service, a staffed buffet may be offered: diners bring their own plate along the buffet line and are given a portion from a server at each station. This method is prevalent at catered meetings where diners are not paying specifically for their meal.
A traditional form of buffet in Sweden is the smörgåsbord, which literally means table of sandwiches.
It is a common idea that although "All you can eat" buffets offer a large quantity of food for a set price, the quality of the food is sometimes compromised when compared to a regular "sit down" dinner. This is due to the focus on the food being produced in large quantities instead of the focus being towards perfecting seasoning and meat quality for example. However, this is not an across the board rule.
Buffets are effective for serving large numbers of people at once. For this reason, they are prevalent in institutional settings, such as business conventions or large catered parties. Another advantage of buffets compared to table service is that diners have a great deal of choice and the ability to closely inspect food before selecting it. Since a buffet involves diners serving themselves, it has in the past been considered an informal form of dining, less elegant than table service. In recent years, however, buffet dinners are increasingly popular among hosts of home dinner parties, especially in homes where limited kitchen space complicates the serving of individual plates. It has also become popular in the American South.
Home Buffet Set-Up
Home buffets work well in both small or large spaces, but only when every element of buffet set-up is considered. The room in which a buffet is to be held must have sufficient space away from furniture to prevent damage. The most efficient buffet table set up consists of one to two tables wide enough for two rows of platters. This allows guests to serve themselves from both sides of the table, speeding up the serving process and reducing the risk of spillage.
Buffet tables should be set up in a logical order, with plates first, followed by the main course and side dishes. Last should be utensils and napkins. If possible, desserts and especially beverages should be served from a separate table, preferably far away from the main buffet table. This helps to prevent spills.
While serving oneself at a meal has a long history, the modern buffet was developed in France in the 18th century, soon spreading throughout Europe. The term originally referred to the sideboard where the food was served, but eventually became applied to the form. The buffet became popular in the English-speaking world in the second half of the nineteenth century.
When the possession of gold and silver has been a measure of solvency of a regime, the display of it, in the form of plates and vessels, is more a political act than a gesture of conspicuous consumption. The 16th-century French term buffet applied both to the display itself and to the furniture on which it was mounted, often draped with rich textiles, but more often as the century advanced an elaborately carved cupboard surmounted by tiers of shelves. In England such a buffet was called a court cupboard. Prodigal displays of plate were probably first revived at the fashionable court of Burgundy and adopted in France. The Baroque displays of silver and gold that were affected by Louis XIV of France were immortalized in paintings by Alexandre-François Desportes and others, before Louis' plate and his silver furniture had to be sent to the mint to pay for the wars at the end of his reign.
During the 18th century more subtle demonstrations of solvency were preferred. A buffet was revived in England and France at the end of the century, when new ideals of privacy made a modicum of self-service at breakfast-time appealing, even among those who could have had a footman behind each chair. In The Cabinet Dictionary of 1803 Thomas Sheraton gave a neoclassical design and observed that "a buffet may, with some propriety, be restored to modern use, and prove ornamental to a modern breakfast-room, answering as the china cabinet|repository of a tea equipage"
In a 1922 housekeeping book entitled How to Prepare and Serve a Meal, Lillian B. Lansdown wrote:
The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kicten staff in to a panic and the only food that could be served was a selection of what was found in the cold room. The chosen food always centred around a selection of sandwiches, preferably with the bread starting to curl at the edges. Potential accompanyments also include watery chicken, Pret A Manger carrot cake and fingered buscuits. All food is presented on trays and the suitors were asked to select what they wanted and then eat it off small plates balanced atop their knees.
- The informal luncheon or lunch—originally the light meal eaten between breakfast and dinner, but now often taking the place of dinner, the fashionable hour being one (or half after if cards are to follow) —is of two kinds. The "buffet" luncheon, at which the guests eat standing; and the luncheon served at small tables, at which the guests are seated....
- The knife is tabooed at the “buffet” lunch, hence all the food must be such as can be eaten with fork or spoon. As a rule, friends of the hostess serve... The following dishes cover the essentials of a “buffet” luncheon. Beverages: punch, coffee, chocolate (poured from urn, or filled cups brought from pantry on tray); hot entrées of various sorts (served from chafing dish or platter) preceded by hot bouillon; cold entrées, salads, lobster, potatoes, chicken, shrimp, with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce, tomato, deviled ham, etc.); small cakes, frozen creams and ices.
- The informal luncheon at small tables calls for service by a number of maids, hence the “buffet” plan is preferable.
The "all you can eat" buffet has been ascribed to Herb Macdonald, a Las Vegas hotel manager who introduced the idea in 1946 . In his 1965 novel The Muses of Ruin, William Pearson wrote, of the Las Vegas buffet:
- At midnight every self-respecting casino premières its $1.50 buffet—the eighth wonder of the world, the one true art form this androgynous harlot of cities has delivered herself of.... We marvel at the Great Pyramids, but they were built over decades; the midnight buffet is built daily. Crushed-ice castles and grottoes chill the shrimp and lobster. Sculptured aspic is scrolled with Paisley arabesques. They are, laid out with reverent artistry: hors d'oeuvres, relish, salads, and sauces; crab, herring oyster, sturgeon, octopus, and salmon; turkey, ham, roast beef, casseroles, fondues, and curries; cheeses, fruits and pastries. How many times you go through the line is a private matter between you and your capacity, and then between your capacity and the chef's evil eye.
There is a growing tendency to misuse the word "buffet" to indicate an "all you can eat" meal, even if the food isn't already prepared and laid on a table, but rather you pay a set price and can order anything from a menu, as many times as you like.
Popular buffetsIn the United States, Old Country Buffet is a large buffet chain, and part of the larger Buffets, Inc. corporation which also owns Country Buffet and HomeTown Buffet. HomeTown Buffet did not invent, but has largely popularized the "scatter buffet." This merely refers to the layout of the dishes served; foods are grouped in a number of separate pavilions instead of in a long line. This aids in customers retrieving foods they wish to eat with ease and helps speed movement of customers throughout the restaurant.
Although sometimes viewed as less elegant, several high end hotels in the United States have brunch buffets featuring gourment entrees, and several hotels in Las Vegas, such as the Bellagio's Buffet at Bellagio and the Rio's Carnival World Buffet amongst many, have achieved popularity and positive critical responses for their selection of entrees and service.
Buffets are a popular form of dining throughout Las Vegas, Nevada and Atlantic City, New Jersey, where they are typically very large and boast a wide variety of foods.
Other American restaurant chains well-known for their buffets include Golden Corral, which features food products presented in pans, Souplantation (known in particular for its soups and salads), Gatti's Pizza, Barnhill's Buffet, Cici's Pizza, Fresh Choice (a smaller competitor of Souplantation), Todai, Pancho's Mexican Buffet, and Ponderosa Steakhouse.
In Australia, buffet chains like Foodstar serve a large number of patrons with Asian cuisine, Carvery, Seafood, Salads and Desserts. Sizzler is another prominent restaurant offering a buffet.
In 1990 Big Lukes in Newcastle Upon Tyne became the United Kingdom's first U.S.-style 'all you can eat' buffet restaurant.
In Brazil, comida a kilo or comida por kilo - literally, "food by the kilo" - restaurants are common. This is a cafeteria style buffet in which diners are billed by the weight of the food selected, excluding the weight of the plate. The Brazilian rodizio style is all-you-can-eat, but is not self-service.
In Japan, a buffet or smorgasbord is known as a Viking. Dessert Vikings are very popular in Japan where one can eat from a buffet full of desserts.
Buffets are also often found on ocean liners and cruise ships, such as those belonging to Carnival Cruise Lines.
buffet in Danish: Buffet
buffet in German: Buffet (Speise)
buffet in Spanish: Bufé
buffet in Hebrew: מזנון (ארוחה)
buffet in Dutch: Buffet
buffet in Japanese: ビュッフェ
buffet in Portuguese: Buffet
buffet in Russian: Фуршет
buffet in Finnish: Buffet
buffet in Swedish: Buffé
buffet in Chinese: 自助餐
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