Do not set out any bowls or plates. Bring the bowls and plates to the serving table alond with serving spoons, trivets, and other needed utensils. Ask the head cook in what manner the meal should be served. Dole out food to plates and bowls and serve to campers and guests. This includes carving the meat if necessary.
Budget quantities such that there is enough of each food to go around.
If tupeprware is left behind for an absent camper, fill that was well and set it aside. Fill drink pitchers with sekanjabin, and set out gallons of water and bottles of mead to each table. Once the meal is out, you are done. Campers are responsible for refilling pitchers, getting more water, or carving seconds.