Addie
Chef Extraordinaire
I am in the serving dish camp. I don't know how much or what kinds of food a guest will want. Heck, I hardly know how much I will want before I start eating.
I do occasionally plate a dessert and can imagine plating an appetizer. It might also be a good idea if one of the guests is a greedy bugger.
But, I can see Steve's point.
Specially on holidays, I just use the serving bowls. I might plate the salad if it is going to be a special one. But that is all. And since I always just serve pie or cake for dessert, it is much easier to serve a normal size piece. They can always ask for seconds.
If I am going to have company for dinner, I simply don't have the room in the fridge for a bunch of plates of foods that might require refrigeration until served.