Just wanted to see what everyone does for standard dessert buffets where you work. My GM would like us to consider changing what we are doing to improve our displays. He even made the suggestion that maybe we don't even do whole cakes at all. We have certain things that are already on the menu. Being a hotel in the South, we have some standard things that people want, key lime pie, red velvet, strawberry shortcake, etc. We are curretntly adding things like chocolate cigarettes for height, chocolate spirals, fresh fruit etc. They are being propped up on metal stands or glass blocks or even plate covers wrapped in napkins. He is completely open to ideas, although with the current economy, I don't think we will be spending a lot. We currently have a smaller staff than we used to, which means we don't have a lot of labor to work with. Any suggestions? What do you do on a standard buffet for corporate groups?