This is an interesting discussion. I see much good information, and some interesting tidbits that are, well, interesting.

I have been in the Caviar trade for 13 years now, and finished my apprenticeship 9 years ago. While that does not, in and of itself, qualify me as having any taste, it does mean that I have truly seen it all when it comes to caviar.

First: get the best caviar you can afford. If this means 1.5 oz of "good" caviar (fine-grained malassol (low salt) beluga, maybe?) versus 1 lb. of Romanoff "Black Caviar", then so be it. Your palate, and your guests, will thank you.

Second: Heed SINSULL's advice and let guests decorate their own, but be sure to have some "options" made up for people who need the push, as in MTed's post. One of my favorite ways to enjoy any caviar is in small pastry shells, half filled with your choice of dairy product. I prefer creme fraiche, and sour cream is nice, but some folks opt for neufchatel or plain ol' philly cream cheese. The cream cheese is nice, as it adds the counterpoint of sweet to the salt of caviar.

Third, and most Important: Treat any caviar nicely. No metal containers, no metal spoons, that sort. Always keep it in a bowl of Ice, and serve with a bone or horn spoon. If these are not readily available, then find the most decorative plastic spoon you have, make sure you cannot discern any off tastes/odors (some plastic is quite noxious) and serve it with that. Caviar is incredibly taste-sensitive, and WILL pick up any off flavors and odors around it.

Fourth: Enjoy. Caviar is one of the last great piscine delicacies, and should be treated and eaten accordingly.