Appetizers

I would serve passed appetizers or set them up buffet or station style. It would be awkward to put them on certain tables and expect guests to squeeze between other guests to get them. You also want people to mingle during cocktail hour and serving appetizers at their tables isn't going to promote that.

I’ve seen it done multiple ways ! At my wedding we had a table during social hour.
But then I’ve also seen a table of appetizers. And I’ve also seen passed appetizers

We had a separate table for appetizers.

Our appetizers were passed out by servers so there was nothing to display

View Quoted Comment Good point!

My guests weren’t at their tables during appetizer time, they were up and mingling. We had one station display in the open area by the bar for chips/dips/veggies/cheese etc, and then we had a few hot apps that were passed around by waitstaff

Oh also we had a couple high top tables around for people to rest drinks/plates if they needed while munching on apps!

He beginning. They can be carried and passed out by several servers, with the servers moving about between people sitting or standing for cocktails. Since a staff can only carry so much, then go stock up, this takes the most serving staff, is a must for black tie or white tie level formality. . . Second option is either two stations ( over 50 people) with a serving staff at each. The serving station may be a hot and cold foods cart, next to a small table of dishes, non alcoholic beverages. Staff serves things, can manage 6-8 small trays before refilling cart. This is fine for very dressy weddings below the top tier of formality, all the way to the least formal. And Carts with a serving staff that may be pushed on a small route, like one onto a lawn, one up on a club patio, one in lobby. Cart goes to the general area of the people, staff serves, as people come and go, then moves to an area close to another group. Fine for very dressy and formal, or the most casual, it has advantages when the cocktails follow a receiving line, or splits to nearby spaces, or some outside, some in.
All staffed options. If staff will not be serving people, and you put out a buffet of appetizers, you will need 50% more appetizers
Some people will immediately load whole plates for themselves and one other with 3-5 of things, a server would give 1 or 2 of, and when they empty a plate, the same. So there will be enough food for everyone, no pigs taking all at the beginning while lines back up. And later meal or desserts won't be tasted and discarded by those who ate too many apps. Un-attended buffets, no servers, often combine slowest service with greatest waste.

Talk to your caterer. Some appetizers like fruit platters or tea sandwiches can be on a display table with tongs. But the majority are passed. One option that some caterers do is to have stations set up where chefs will cook a small plate on site prior to the buffet/plated dinner to ensure that guests get something if they miss the passed apps.

I would have them passed or arrange the tables in a capital E shape. With the vertical line being the buffet table so everyone has access to it.

Ours were passed by servers. The venue also set up a minibar to serve guests in the cocktail space.

Your venue would be the best guide on this issue. I'm sure they've worked out the best layout.

Ours were set up buffet style, pre-covid.

Every wedding I have been to either did buffet style or passed. I don't loved passed because servers tend to miss guests or only pass by an area 1-2 times. With a buffet, guests can get appetizers as they wish.