 They are served with the main meal menu in view either in hot, room temperature or cold forms; when served hot they are brought out after all the guests arrive so that everyone gets to taste the dishes.Hors d'oeuvres before a meal may be rotated by waiters or passed.Stationary hors d'oeuvres served at the table on a tray may be referred to as table hors d'oeuvres or as buffet-style.