At the serving table set up the ingredients in the following order, Right to Left:
Select the right size serving ladle or spoon to help the server portion the servings equitable. Don’t use a large spoon or ladle for a topping that has half the quantity of the meat. Use a spoon for salsa, sour cream, tomatoes, olives, beans, corn.
On the serving trolley, carry the beverage dispenser and the beverage out and put on one of the dining tables. Decant the beverage into the server on the table where it will be served, to reduce heavy lifting of the filled beverage server.
Before you start serving, verify with the reception desk the number of late meals to be saved. Prepare the late meals and cover them with plastic before starting the regular service
(The following ingredients are added if the diner wishes. Many have varying tastes and we bow to their wishes.) Small Ladle
You may want to experiment with the personnel line-up but this seems to work OK.