Thanks for your reply. You have been very nice in taking your time to assist. Food will be passed about 3.5 hours. On arrival, the sations will be all set up. Soon after the room is almost filled, the passarounds will begin. Hotel is setting up desserts on a separate table.consisting of trays of cookies, mini pastries. My concern with topping the crostini ahead of time is based on previous experience with the the toppings making them a bit soggy. I suppose I could do them as a passaround to avoid that, but the client really wants the station as she attended an affair that had one. Originally. they were insistent on china, but changed their minds and will be using good quality plastic with the cut out/insert for their glass; I don't like those and let them know that. They are using glassware. There will be an open beer and wine bar and a cash bar for mixed drinks. Just curious; which crostini toppings do you think are a bit pricey? The walnut? olives? I wanted something that was easy to manage with a spreader so they can assemble without difficulty. There will be a total of four (myself included) in the kitchen, three for the bar and four on the floor. I will make both a timeline for the timing of the food and a list of what everyone is responsible for doing. The more I plan ahead, the better it will go.