OH man. I consulted a few nights ago with my table designer.....she is great but new at catering table design. I love the shtuff she came up for with the potato bar, asian station, french booth....now for the dessert table she got extreme. The event is the fabulous follies.....so she thought candy land forest....using croquembouche and a candy/cookie trail to meander through the platters of bite size treats. Then make suckers and put the labels of desserts in the sucker. OK....now alittle background....I've hired her to decorate the tables for the event so it's my choice to use her. I'm also prepping and cooking with one temp chef for this gig, and it's between 250 and 300. That week is HUGE> 250-300 on 22nd, 250 on 24th, 100 on 26th.whew....So figuring that this is a great idea, but since we're not getting paid for decorations I can't hire staff to make that stuff and if it were all I was doing then possibly I'd go there..... Back to tuille and twinkle lights with a scaled down look. So, what are you using for decorations on your tables?