A station (in Italian, isola, literally island, also called angolo or postazione) is a point of the buffet devoted to one type of food or drink. The most common are cheese and cured meats, fried bites, raw seafood, pasta, carving station, desserts, bar and, more and more often, sushi. Instead of a single long table, guests move between several points.
Stations create movement and cut queues, if there are enough of them. For space, industry guides suggest about three metres of buffet for every twenty guests, even split across several stations. Each station needs staff, though: at least two people per station is the most quoted guide. That is why the saving compared with plated service shrinks when there are many stations.
What to ask
Ask how many stations the caterer plans for the number of guests, who serves them, how they are restocked and how they are kept at temperature. Ideas and quantities are in the guide to buffet stations; for when to use them see the wedding aperitivo.
