+2 on double line buffet with means to restock and table call. And that there is some cost to second table set up. I do offer something to ponder. I cook for Brandywine convention center and run 500+ parties. Have found it easier, for us, to run single line set ups. We can restock with out shuffling between people to pull a pan out of a chafer that drips hot water and loading in a full hot pan. Single long line its maintained opposite of the line of people out of thier way. Its a given that we have room and equipment for this though.