What is essential for ensuring all guests are served fairly at a buffet?

Employing staff to portion out expensive items is essential for ensuring that all guests are served fairly at a buffet. This practice helps maintain equity among guests by controlling the quantity and distribution of high-cost items. When staff are responsible for serving these pricier items, they can ensure that everyone gets a reasonable portion, preventing a rush that could lead to some guests receiving far more than others, or completely running out before everyone has had a chance to serve themselves.

Fair service at a buffet is particularly important in maintaining guest satisfaction and ensuring that everyone has an enjoyable experience. This strategy also minimizes food waste, as servings are given in appropriate amounts rather than allowing guests to take what they feel like, which can lead to over-serving and waste of high-cost items.

The other options do not effectively address the fairness of serving all guests. For instance, having unlimited amounts of high-cost items might lead to some guests monopolizing those items, while hiding the buffet could create accessibility issues. Lastly, using smaller platters may not directly address the issue of portion control and fairness, as it does not involve staff participation in the serving process.