Chafing dishes are hot and unwieldy when they are in use. Carrying them after you have set them up can make you at-risk for injuries. Place your chafing dish in an upright position on the table you're serving food on to keep yourself safe. Avoid placing your chafing dish on anything flammable, like a plastic tablecloth. A sudden gust of wind can blow out your chafing dish's flame. If serving in cloudy or windy weather, cover 3 sides of your chafing dish with aluminum foil. This will protect your chafing dish's flames from the surrounding weather. Heavy-duty aluminum foil is ideal. Make sure your chafing dish is on a flat, stable surface to avoid spills. The water should be hot enough to scald (so take caution while pouring) but not boiling. Pour 1–3 inches (2.5–7.6 cm) of hot water into the base, depending on your chafing dish's instructions.  Most chafing dishes require a minimum of 1⁄2 inch (1.3 cm) of water into the base. Check your chafing dish's specific instructions to determine how much water it needs.  Boiling the water on a stove before pouring is the easiest, most efficient way to warm the water. Most chafing dishes are gas-powered. Twist open the fuel openings as marked on your chafing dish and add the instructed amount. Make sure to thoroughly read your chafing dish's instructions beforehand to avoid adding the wrong kind or amount of fuel.  Never add fuel to a burner that is already ignited.  Although non-traditional, some chafing dishes are electric. Choose this option if you would prefer not to handle burner fuel. Check for any fuel spills, drips, or leakages before you light the burners. If you don't notice any, ignite both burners. How you light the burner may vary based on your model: for some, you may flip a switch while for others, you'll need a match or lighter. Consult your chafing dish's manual for specific lighting instructions.  Wash your hands before attempting to light the burner or handling food afterward. Always use caution when lighting your burner. Putting your food in cold, unheated pans may lower its overall temperature. Wait until your pans are heated before adding your food, especially if your dish must be served hot and not merely warm.

Summary:
Set up your chafing dish directly where you intend to serve food. Protect your chafing dish against winds. Pour hot water into the water pan of your chafing dish. Add burner fuel into your chafing dish's opening. Light your chafing dish burners. Cover the chafing dish with its lid for about 10 minutes.