The Classic - This is the most common buffet plate organizational type. This buffeteer is not picky about foods touching one another, and will only have one layer of food on each plate. If the gravy slides into the fried chicken, the Classic takes it as a new flavor opportunity. If the gravy stays put in a well constructed mashed potato dam, well the Classic will be just as happy. This plate style is most commonly associated with the "El Classico" inner buffet. This, by most standards, is the most traditional buffeteer, and most novice buffeteers adapt this style, as it is 'safe'.
The Architect - The buffet plate is your canvas, and the food of the buffet is you paint. The architect does its best to create a fine dining experience for themselves with the materials given to them by the buffet. Instead of 'pouring' salad dressing over their salad, they 'drizzle' that vinaigrette in a swirlie motion. Mashed potatoes are not just meant to be 'plopped' next to the pork chop, but rather spread around it like as a halo on a delicious meaty angel. The architect has either an artistic flare deep down inside of them, or has Tivo-ed the last eight seasons of Top Chef. Either way, the architect would not eat anything before it is aesthetically up to par.
The Pile-on - As the name would suggest, the Pile-on does exactly what you would expect...fit as much buffet food as they possibly can on one plate. "Who cares if it's all you can eat? I'm wasting valuable eating time by taking more than one trip to the buffet!" This is the thought process of the Pile-on. The Pile-on has no mind as to what foods mix together. Sesame chicken with broccoli and beef?? Try Sesame Beef w. Broccoli. If the plate styles were to have a competition over which could create the most impenetrable food fortress, the Pile-on would win no contest. The Pile-ons are aggressive, but also time-assertive and are not picky about which foods go down, and when. After all, it's all going to the same place.
The Segregator - Also known as the "Segmenter", a Segregators worst fear is that one item of food would invade the plate of another item of food. (Later in the blog, there will be tips on how to 'dam' foods from ruining other foods, but that is another buffet and time) Segregators usually view a plate as having four quadrants, with a piece of food in each quadrant. If the pea juice quadrant invades the fry quadrant, that plate is as good as ruined. The Segregator takes smaller portions to insure no cross contamination of buffet foods. The segregators and pile-ons have been enemies since the beginning of buffet times.
You stay classy, buffeteers!