10 Annoying Things You Should Stop Doing At Buffets & 10 Etiquette Rules You Need To Follow

Ah, buffets—those glorious temples of unlimited indulgence where the possibilities (and portions) seem endless, and my eyes almost always outpace my stomach. But behind the all-you-can-eat excitement lies a delicate dance of public dining etiquette that’s often ignored.
Just last month, I watched in stunned silence as someone sneezed directly over the mashed potatoes—no attempt to cover up, no shame in sight. Buffets offer joy, variety, and culinary adventure, but they also demand a little consideration.
From handling shared utensils to not piling your plate like it’s your last meal, understanding proper buffet behavior keeps the experience pleasant—and sanitary—for everyone involved.
1. Hovering Like a Hungry Vulture

Circling the buffet line like you’re stalking prey makes everyone uncomfortable. I once spent 15 minutes trapped behind a gentleman who couldn’t decide between pasta and potatoes, shuffling back and forth while blocking the entire section.
Other diners aren’t invisible NPCs in your personal food quest – they’re hungry humans with limited lunch breaks and dwindling patience. Take a quick survey lap if needed, then commit to your selections with purpose.
Remember: the food isn’t going to suddenly vanish (unless it’s those coconut shrimp, which always disappear mysteriously fast).
2. Finger-Licking Food Sampling

Caught with your fingers in the chocolate fountain? You’ve committed a cardinal buffet sin! Last summer, I witnessed a grown man dip his finger into the gravy boat, taste it, then go back for seconds using THE SAME FINGER.
Your taste buds aren’t special enough to justify spreading germs across communal food. The serving utensils exist for a reason – they’re not just shiny decorations placed randomly throughout the buffet.
If you absolutely must know how something tastes before committing, use a clean plate and the provided serving spoon to take a small sample.
3. Plate Hoarding Like There’s No Tomorrow

Stacking three plates with enough food to feed a small village isn’t impressive – it’s wasteful. My cousin once built a leaning tower of pancakes so tall it collapsed while walking back to our table, creating a breakfast catastrophe of epic proportions.
Buffets operate on the magical premise that you can always go back for more. That mountain of food you’ve constructed will likely end up mostly uneaten, cooling rapidly into a sad monument to overambition.
Start modest and make return trips. Your stomach, the environment, and the poor busboy who won’t have to clean up your abandoned food mountain will thank you.
4. Playing Musical Chairs With Serving Utensils

Serving spoons have homes, and they’re desperately homesick when you relocate them! Nothing ruins my buffet zen faster than finding the tongs from the chicken mysteriously swimming in the mushroom risotto.
Cross-contamination isn’t just a fancy food safety term – it’s a real concern that can trigger allergic reactions. That innocent spoon swap might transfer shellfish proteins into a dish someone with allergies thought was safe.
Keep each utensil with its designated dish. If you accidentally drop one, alert a staff member rather than improvising a solution that could make someone else’s dining experience memorable for all the wrong reasons.
5. Sneeze Guards Aren’t Decorative

That clear plastic barrier between your face and the food isn’t an inconvenient obstacle to overcome with creative maneuvering. I’ve watched in horror as a woman ducked under the sneeze guard to get a “better look” at the lasagna, her hair dangling dangerously close to the marinara.
These guards serve a crucial hygienic purpose – keeping your respiratory droplets away from food others will consume. No matter how spectacular your hair looks today, it doesn’t belong anywhere near the communal mac and cheese.
Stand back, use the serving utensils properly, and respect the protective barrier doing its thankless job of keeping buffet-borne illnesses to a minimum.
6. Bringing Back the Wrong Plate

Mystery meat residue from your first plate doesn’t enhance the flavor of your dessert selections! I cringe remembering the woman who reused her spaghetti-smeared plate for chocolate cake, creating an unintentional and deeply disturbing food fusion.
Most buffets provide clean plates for each trip specifically to prevent this culinary cross-contamination. Those stack of pristine plates aren’t just there for decoration or to create extra work for the dishwashing team.
Grab a fresh plate for each course – especially when transitioning from savory to sweet. Your taste buds deserve the respect of experiencing chocolate mousse without notes of garlic shrimp lingering in the background.
7. Treating the Buffet Like a Takeout Joint

Napkins aren’t doggie bag substitutes! My jaw nearly hit the floor watching a gentleman stuff dinner rolls into his coat pockets like he was preparing for a bread apocalypse.
Buffets operate on an “all you can eat here” policy, not “all you can smuggle home for later.” That aluminum foil in your purse isn’t as discreet as you think, and the staff definitely noticed you wrapping up those chicken wings.
If you’re genuinely concerned about food waste, most establishments would prefer you request a proper container and pay for takeout rather than witnessing your amateur food-smuggling operation unfold at table seven.
8. Creating Buffet Traffic Jams

Stopping mid-buffet line to have a heartfelt reunion with your long-lost friend creates a human traffic jam that rivals rush hour in Manhattan. Last week, I was trapped behind two women who decided the perfect spot for catching up on family gossip was directly in front of the mashed potatoes.
The buffet line follows a natural flow, much like highway traffic. When you suddenly brake to admire the elaborate ice sculpture or debate your potato selection options, everyone behind you comes to a screeching halt.
Save conversations for the table, make decisive food choices, and keep the line moving. Your fellow diners just want to fill their plates before the hot food turns lukewarm.
9. Touching Everything But Taking Nothing

Playing food detective with your fingers isn’t a buffet-approved activity! I watched in horror as a man poked six different bread rolls before selecting his victim, leaving the rejected options bearing the archaeological evidence of his exploration.
Those tongs and serving spoons aren’t merely suggestions – they’re the mandatory intermediaries between your hands and communal food. Your fingers harbor bacteria that would make a microbiologist weep tears of fascination.
If you must inspect before selecting, use the provided utensils or ask a staff member for assistance. The rest of us appreciate enjoying our dinner rolls without wondering whose fingerprints we’re consuming as an unwanted garnish.
10. Use Serving Utensils, Not Your Personal Silverware

Fishing for that perfect piece of broccoli with your personal fork creates a microbial highway between your mouth and the communal food. I’ve witnessed this buffet crime countless times, including the infamous “double-dipper” who used his half-eaten spoon to serve himself more pudding.
Those large, often unwieldy serving spoons and tongs exist for a reason – they maintain a hygienic barrier between your personal bacteria and public food supplies. Your mouth contains approximately 700 species of bacteria that the rest of us didn’t consent to sampling.
Always use the provided serving implements, no matter how awkward they might be to maneuver. Consider it a small inconvenience for the greater good of public health.
11. Wait Your Turn in Line

Buffet lines aren’t suggestions – they’re civilized society’s thin barrier against food-seeking chaos! My patience was severely tested when a man decided his urgent need for potatoes justified cutting directly in front of six patiently waiting people.
Line-jumping might save you thirty seconds, but costs you immeasurable karma and earns silent contempt from your fellow diners. That strategic “gap” you spotted isn’t an invitation to demonstrate your opportunistic nature.
Follow the established traffic pattern, wait your turn like everyone else, and remember that patience is a virtue especially worth practicing when hot food and hungry people are involved. The mashed potatoes will taste even better when obtained honestly.
12. Sample Reasonably, Not Ravenously

Moderation isn’t just a suggestion at buffets – it’s the difference between being a diner and a destroyer! During a holiday brunch last year, I watched a man take precisely one shrimp from every seafood dish, leaving half-empty trays in his wake.
Taking small portions of many dishes allows you to explore the buffet’s offerings without depleting popular items. Nobody expects you to load up on unwanted food, but strategic sampling prevents the disappointment of finding empty chafing dishes.
A good rule: if you’re interested enough to take it, take enough to properly judge it – usually a full standard portion rather than just a taste-testing morsel.
13. Return to the End of the Line

Buffet etiquette rule #1: Second helpings require second line-ups! My grandmother nearly jabbed a man with her fork when he attempted to cut back into line for more prime rib after already filling his plate elsewhere.
The “I just need one more thing” excuse doesn’t grant you special line-cutting privileges. Each return trip to the buffet resets your position in the social contract – back to the end of the line you go!
This principle ensures everyone gets fair access to fresh food as it’s replenished. Planning your plate strategy in advance can minimize return trips and maximize efficiency, proving that sometimes the smartest diners aren’t the fastest but the most strategic.
14. Keep Your Children Supervised

Unsupervised children at buffets are like tiny food critics with questionable hygiene and no impulse control. My brunch was forever scarred by watching a small child run his fingers through the chocolate fountain while his parents were busy loading up on Belgian waffles.
Kids need guidance navigating the complex world of communal dining. Their natural curiosity and still-developing motor skills make buffets particularly challenging environments without proper supervision.
Help your children with their selections, explain basic food safety (no, we don’t touch the food and put it back), and ensure they understand serving sizes. This isn’t helicopter parenting – it’s preventing your adorable offspring from becoming buffet terrorists.
15. Don’t Rearrange the Buffet Layout

Playing food Tetris by rearranging serving dishes might seem helpful, but actually creates confusion for both staff and fellow diners. I watched in amazement as a self-appointed buffet organizer moved the salad toppings “more logically,” creating a domino effect of disoriented diners.
The buffet layout follows a carefully considered arrangement that balances food temperature needs, ingredient pairings, and traffic flow. Your spontaneous reorganization disrupts this delicate ecosystem.
If something seems genuinely problematic – like tongs missing or a dish dangerously close to a table edge – alert a staff member rather than implementing your own solutions. They’re professionals who know their buffet geography better than any well-intentioned guest.
16. Respect Serving Size Limitations

Premium buffet items often come with portion guidelines for good reason – they’re the buffet equivalent of endangered species! I still remember the collective gasp when a man loaded half a lobster tray onto his plate while the sign clearly stated “Two pieces per person.”
Those little signs aren’t friendly suggestions – they’re mathematical calculations ensuring everyone gets to enjoy specialty items. The all-you-can-eat concept has implicit social contracts built in, particularly for high-cost items.
Follow the stated guidelines for premium offerings like crab legs, lobster, or carved meats. If you’re still hungry after your allocated portion, fill up on the unlimited items before considering a return for more premium selections.
17. Alert Staff About Empty or Messy Stations

Being the buffet hero sometimes means quietly notifying staff when something needs attention. Last month, I discreetly informed a server about a soup ladle that had completely submerged in the clam chowder, saving countless sleeves from creamy disaster.
Staff can’t monitor every station constantly, especially during peak hours. Your helpful notification about empty trays, messy serving areas, or submerged utensils helps maintain the buffet experience for everyone.
The key is communication style – a polite, quiet word with staff works better than loud proclamations about the empty fried chicken tray that announce your discovery to the entire restaurant. Be the silent guardian the buffet deserves.
18. Don’t Monopolize Special Equipment

Waffle irons, toast machines, and other self-serve equipment aren’t your personal kitchen appliances! My breakfast was significantly delayed by a woman who commandeered the pancake machine to create an architectural masterpiece requiring twelve perfectly uniform pancakes.
Specialized cooking stations create natural bottlenecks where buffet etiquette becomes especially important. Make your Belgian waffle or custom omelet and move along, rather than experimenting with multiple variations while a hungry line forms behind you.
If you’re unfamiliar with how equipment works, ask for assistance rather than learning through trial and error at everyone else’s expense. Your fellow diners will appreciate your efficiency during the Sunday brunch rush.
19. Leave the Table Presentable When Finished

Abandoning a table that looks like it survived a food tornado creates unnecessary work for staff and delays seating for waiting guests. My mother would be horrified by the apocalyptic aftermath I witnessed at a table where a family had apparently conducted food experiments rather than simply eaten dinner.
Basic cleanup involves stacking plates, consolidating trash, and generally leaving things in a condition you wouldn’t be embarrassed for others to see. This isn’t about doing the server’s job – it’s about basic human consideration.
Remember: someone must reset that table before the next hungry group can be seated. Your small efforts to tidy up show respect for both staff and fellow diners still waiting for their turn.
20. Tip Appropriately for Service Received

Just because you served yourself doesn’t mean the staff deserves less appreciation! I’ve watched dining companions debate whether tipping applies at buffets, seemingly oblivious to the servers refilling our drinks, clearing plates, and maintaining the entire operation.
Buffet servers often handle more tables than traditional servers while continuously restocking food, clearing multiple rounds of plates, and keeping beverages flowing. Their work happens largely behind the scenes but is essential to your enjoyable experience.
Standard tipping guidelines suggest 10-15% for buffet service – less than full-service dining but still acknowledging the considerable work involved. Remember the people making your unlimited eating marathon possible deserve recognition for their efforts.