When Designing a Cold Platter, It Is a Good Idea

When designing a cold platter, it is a good idea to "get movement into your design." Which of the following is the best example of what this means?

A) Design your platter so that customers can eat its contents as rapidly as possible.
B) At least part of the food should be arranged so that it moves on a small lazy susan.
C) Your platter is designed so that when your customers view it, their eyes follow the lines of food you have placed upon it.
D) Your platter should be designed so that customers can remove items from it easily even if the serving line is moving past it rapidly.