Where would the domes go when people go back for a second serving? Is there room on the counter to set a dome down?

I understand the issue completely, btw, I don't have any ideas though. I just leave everything out and have been known to heat up a plate in the microwave for guests if they want it. However, domes are bulky and large, which is why those domes servers with the dome swiveling back are nice. I don't have any, I just admire them at restaurants.

Good point, bumble. I would have to make a landing space for one dome on the counter. They would also be useful in keeping the food hot while the first course is being consumed, assuming everything was ready more or less simultaneously. We got into the habit of doing a seated first course in case the main course wasn't quite ready, or could heat up a few minutes more, or in some cases meat has to rest before carving or serving. So I would use the covers for some food already on the buffet during the first course, without worrying it is getting cold.

Yes, I love those pivoting top servers too! I actually thought about getting those but talk about overkill.....like trying to get a fly with a bazooka instead of a fly swatter :-)

How about setting them on a hot-tray? Or, I've also been known to use a similarly-sized plate, platter, or bowl as a cover. Doesn't have to be exact, but it does help hold the heat. Also, if you heat the serving dishes first, that will help. Or, switch to Nambe, heated in the oven first, it really holds its heat.

It is a dilemma. I have used those warming bricks, and a long time ago I had an electric warming tray but that went belly up and I never thought to replace it. I bought a large tray from W-S a few years back that is indestructible. It can be used on the grill, put in the oven, so it can be heated and used for serving. Other than renting a large chafing dish with a lid I don't have an idea for just a domed cover.

I bought a couple warming trays from Amazon before christmas. Put my casserole and serving bowls on them on the counter. Most of my casserole dishes have glass lids .

Warming trays, I never thought of that, thanks outside and Jenna, looking for that now but still need covers of some type.

When I think about domes and pivoting top servers I think about breakfast buffets in hotels.

I've seen a stainless dome for placing over hot meat that is topped by cheese to melt the cheese.

Or a hotel supply store might have domes used for room service.

I have something similar to this that my Mother gave me when she was down sizing.

http://www.williams-sonoma.com/products/cuisinart-oval-stainless-steel-chafing-dish/

The best thing to use is a roll-top chafing dish. They come in various shapes, sizes, and looks. You can spend less than $100 for stainless, more for stainless and brass, and much more for silverplate.

Here is an example:

http://www.easterntabletop.com/Round-Hotel-Grade-Rolltop-Chafer--Queen-Anne-Collection--.aspx#close

and another

http://www.webstaurantstore.com/choice-deluxe-8-qt-full-size-roll-top-chafer/407COH4.html

PS And I assume one could rent them.

http://www.partyrentals.us/chafing-dishes

Maybe a wok lid? If one looked hard enough, you might be able to find them in varying sizes. There are domes for melting cheese on burgers but the ones I have seen are not all that attractive. I will be watching this with interest as I would like to be able to serve some meals in courses but also like my food hot.

Try restaurant supply and food service warehouse stores. They have all sorts. You do need room around each platter for top to move off to the side. Or, a staff member near to " fricasee de poulet Madame?" as he/she does a grand sweep of lid to accommodate.

Lol, Terri! I love those chafing dishes but they are enormous. The rectangular one is the most practical if you can get a three segment insert and serve three different dishes from it. However, I don't want anything that big, and I have upper cabinets above the kitchen counter I use for buffet service. I wouldn't light sterno so those would be a waste. I am just looking for covers that maybe aren't quite as "domed" as the ones I have seen online. And maybe in glass and not metal? I've been looking on and off for a few weeks, as we have two events looming.

Just to be clear, I am talking about small dinner of ten or twelve people or fewer, mostly family members / extended family. For large groups for dinner I would serve a different kind of meal; for parties I borrow stuff from my mom or have room temp/cold hors d'oeuvres. Bigger parties (and hot canapés) and seated dinners I do have help, so it is just a specific subset of people/entertaining I need this for. We have one brunch for out of town family this weekend (a small group of about 8) and a dinner for DD's new in laws visiting next month. And I would have loved to have covers for the three big Christmas holiday meals of 2015.

I think this might be overkill for the size of gathering you mentioned and it's not so elegant, but we use a similar set-up when we feed the hordes during the holidays. The ones I have came with two different sizes of pans or can be used without the pans, but they don't seem to make that one any longer.

http://www.wayfair.com/Waring-Professional-Buffet-Server-Warming-Tray-BFS50B-L1005-K~WNG1011.html?refid=GX72949330860-WNG1011&device=t&ptid=116909406060&gclid=CPLtg8OvtsoCFQ8vaQod5z4HPw

one of the problems with covers is the condensation that collects on the top dripping off when uncovered and maybe also the sortof 'steaming' effect that it can have on some food... it would be good for certain foods, but not so much for others...

i don't have a warming tray and have never used one, but that may be a better solution for you...

I did not know chafing dishes could be so economical. Yes, one that could accommodate a 2- or 3-piece divider so multiple dishes could be kept in one would be ideal.

Wasserstrom has this...it's called ClearDome and you can buy the lid only. Made by Sterno Pruducts. Or, search acrylic chafing dish covers or lids .

I cannot stand cold food! Several years ago I started collecting covered vintage 'whiteware'

, mainly bowls and tureens, only because I thought they would 'look pretty' on the kitchen hutch~little did I know how much they would be used! Mine are all vintage since I really couldn't find new bowls w/lids, and didn't want only tureens. Buffet style is the *only* option for serving food since there are usually way too many of us to pass dishes, and then find enough room on the table for several bowls.

You can brobably still find such pieces on ebay if you're interested. Most of mine are English, with a few being French and Italian. The last picture is a small vintage shelf w/mostly gravy 'boats' I like to use for sauces. Just another suggestion.

Sorry if the pictures are so big. I don't know how to make them smaller

Maybe something like this...with 19" diameter, it would fit over a variety of platters or casseroles and help keep food covered, but the lid rolls back so no need to make room for the cover elsewhere.

When I come (which could be any day hehe) I would prefer you use a lightish weight top or a rolltop. My arthritis could be flaring.

I would love to have a few domed covers in different sizes and shapes too! Right now I keep my eyes open for any nice-looking lids or covers to complement my sets of vintage china whenever I visit a consignment store or estate sale.

At this point I use tureens. I warm them up in the oven at a low temperature before transferring the food. We typically have small dinner parties - 2-4 guests at a time. The serving platters, bowls and tureens are placed on the dinner table.

One of my china sets has 2 round salad bowls which I sometimes use to serve hot dishes. I cover them with clear Pyrex lids from my round Pyrex casseroles. Not the most refined kind of glassware, but the lids are fairly unobtrusive.

Not the most refined, but I'm fond of using Corningware French White bakeware for serving. I already have a ton of it on hand, and the heavy glass lids do a great job at keeping things warm.

Somehow I don't see the word "polycarbonate" featuring in a KSWL affair.

Better than aluminium foil.

Lol---anything is better than aluminum foil!

There are some great ideas and links---I had no idea of the breadth of choices!

Meanwhile, I have a little breathing room, as we canceled weekend's event because my mom is ill. Right now I'm liking the warming trays but still need covers, and looking at some white ceramic serveware with lids that can be sat on the counter (kitchen) or up on an aluminum stand for more height.

Thank you for all these great suggestions! I am trolling for serveware tonight! (ok that sounded weird :-)

mtnrd, I know this is more kswl's style, but I'm sure she's considered this option already. But me, function over form, the clear poly allows for her already lovely extant serving dishes to be on display and can be used with whatever tablescape or color scheme she wants. It also has the advantage of allowing guests to actually see the food. One thing I hate about those hotel breakfast buffets is the never ending up and down of the metal lids as one is searching for the eggs, and finding anything but. Also, I am not a fan of the odor of sterno...and then they have to be tended as they always get too hot and the food can burn.

They do make electric warming trays that would allow you to use the casseroles and platters you already have and that don't have the disadvantages of sterno as some are thermostatically controlled or others that can be pre-heated and stay warm without a cord for an hour.

lol, Annie!

In case you are still looking, I Just saw this in a Pottery Barn ad.

Turkey cloche

Maddielee I AM still looking and those are perfect for some of the platters I have in mind, thanks!