The four main things to remember for good ⦠Transfer plates to the left hand from the right, and if necessary, stack them on the hand rather than on the table. The server is handling the spoon by the end the customer will eat from, which can contaminate it. Author: Courtney Hayden The first rule of being a good server is to remember the customer is always right. Plates of food are served from the right, while platters of food and pans are served from the left. Wherever you find yourself working, you can guarantee that knowing the tried and true practices of the hospitality industry will be a massive benefit to your career – not just to help you provide great customer service, but to help you be more efficient and confident on shift as well! Wear the correct footwear. Increased portion sizes are thought to contribute to overeating and unwanted weight gain. Set the wheel or wedge on a tray with a knife and your accompaniments of choice. For starters: caviar loves cold and crystal, and hates metal. Microwaves are a quick and convenient way to cook food. In addition to learning proper etiquette and correct glass choice, your ⦠Present the food and drink in an appetizing manner. The French traditionally eat brie this way ⦠"Place the food ⦠There are rules for every aspect of serving food, but most are easy to learn. When delivering food, wear a mask, and place the food in a neutral location, six feet or more away, then let your friend or loved one pick it up. Alert guests to use caution around hot foods and serving dishes. According to true caviar fiends, the best way to enjoy caviar is by spooning it out of a very cold crystal glass.But be careful, the spoon should be made from bone, horn or mother of pearl. It is very easy to serve brie on a cheese platter together with fruit: you should choose fruit ⦠First of all, Brie cheese can be eaten as is at the end of meals or simply accompanied with crackers and bread for a quick snack. The 4Cs of food hygiene. The food menu is there to compliment the beverage that started this social gathering. Here are 9 tips to measure and control portion sizes â both at home and on the go. However, if they are not used correctly, they can cook food unevenly. Serve according to design. Meat. Children and adults should wash hands before eating. Donât forget about the tea! The tray is a serverâs best friend, allowing you to carry many items easily through the dining room. Wine presentation etiquette is crucial to serving vino, and an outstanding experience can generate ⦠The right container can make or break a single-serving menu. Steamed or roasted vegetables, rice, salad,... 2. Remove empty dishes at the end of each meal or course, not as they are emptied, unless performing another function, such as filling a beverage. Discard any food that was not served but has been out of the refrigerator for more than two hours. Delivering the Food; If your establishment does not have a set rule for how to serve plates of food, then serve and remove dishes from the patron's right-hand side. Place and remove beverages with the right hand while standing on the guest's left. The most important things to remember about serving prepared foods are: Keep HOT foods HOT â Keep hot cooked foods between 140°F and 165°F until serving time. âFood should be created with passion, thought and technique, but plated with a light hand, with direction from nature. 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