1. WALK THE BUFFET. Never, never, never take your plate at the beginning of the line without knowing the entire contents of the buffet. I cannot stress this enough. It provides for proper planning, and is a bare minimum for running the buffet.
2. WALK THE BUFFET. It's so important, it's worth saying it twice. Easy way to do it: start at the last dish and walk backwards down the buffet until you get to the plates. Nobody could tell that you were eye-ing up the roasted potatoes, and you didn't waste a chance to be further up in line and get hotter food.
3. Silverware in the pocket. If you get silverware wrapped in a napkin at the start of the buffet line, put it in your pocket (or for advanced users, behind your ear) so you can free both hands up.
4. Don't be afraid to wave off the server or ask for more. It's your plate; build it properly. If you want a second helping, just leave the plate there until the server gets the hint.
5. Notice that the lower quality filling stuff is more likely to be closer to the beginning of the line. That's to fill you up and make the kitchen refill the expensive (tastier) stuff less. Don't fall for this common "rookie mistake."
6. Until you learn how to balance both (coming in a later post), leave the drink with someone you trust, at a secured place setting, or wait until you have your plate to get it in the first place. The last one can be risky, because it requires you abandoning your plate to go get a drink (unless you're at a restaurant), which can either get bussed or poached by a hungry friend.
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