what is the proper way to serve a plate to a table?
81754
As far as I remember from being a waiter for a while it was serve from the left and clear from the right
373601
Waiting tables is the best bet.  As a restaurant owner, I am constantly hiring college students with flexible schedules.
640041
If you have them printed it usually will say "M____________"\nand the person will fill  in Mr & Mrs. so and so and if you are giving a choice for their dinners it should also be placed on the card with a little __ next to it so that your guest can tell you which dinner they prefer. I hope this makes sense and good luck
1086131
I think a mix would be good.\n\n1/4 American, 1/2 Mexican, and 1/4 Asian\n\nMix at medium speed for 2 minutes until fluffy\nPour into a 13x9 pan that is lightly greased\nBake at 350 degrees for 15 minutes\n\nThe recipe to prefection!
823950
Top Row From Left to Right\n\n\n    * Bread plate with butter knife (top left of dinner plate)\n    * Coffee cup (top right of dinner plate)\n    * Water glass\n    * Wine glass\n    * Liqueur glass\n\n\n\nBottom Row From Left to Right\n\n\n    * Salad fork\n    * Dinner fork\n    * Dessert fork\n    * Dinner plate with salad or soup bowl on it\n    * Knife\n    * Small spoon\n    * Soup spoon\n\n\nNapkin placement depends on your preference, and there are many folding variations.\n\n\nPhoto of table set correctly:\nhttp://z.about.com/d/housewares/1/8/2/1/placeset.jpg
242213
Cool.\n\nUse the FOIL method. First, outside, inside, and last.
157495
We bought a great How-To book from ebay written by someone that has been in the business for years. Check it out http://cgi.ebay.com/Food-Concession-Trailer-Booth-Cart-Business-Book_W0QQitemZ7586606362QQcategoryZ25366QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
492011
Yes, it would be quite rude to serve anything that you yourself would not eat or drink unless you have a known problem with the dish or drink (recovering alcoholic or allergic to the food).Then again, if you had an aversion to something it would be understood if you did not serve it to anyone.\n\nSo yes, you really need to consume at least a little of whatever it is that you are serving to your guests for proper etiquette.
70714
Miss Manners says that it comes out the way it went in; so, if you put the cherry/fish/olive/whatever into your mouth with your fingers, take the pit/bone/pit/whatever out with your fingers, and if you put it in with a fork, take it out with a fork.\n\nWhen in doubt, if you are a guest, wait until your host/ess does it and emulate.
836271
I'd recommend that you don't hire a caterer at all, and here's why: it's VERY easy to dress up stuff you can get from market delis for FAR less than a caterer will charge.\n\nthis really only works if you're going to have a cold buffet, though.\n\nOr, you can have the caterer do the hot stuff only.  \n\nI recommend a buffet in any case, with two identical tables set up so the lines go faster.  Also, you want to have your beverage station separate from the food, so people will have to circulate.  \n\nOR, if your budget will accomodate this, I'd hire a couple of folks to pour at the tables - if you can only afford to hire four or five people, this is where you should spend the money.  But perhaps you have some younger relatives who can be pressed into service to do this?  It's actually a good thing for them to do, as it means that they are not stuck having their ears talked off by some distant relative they are utterly bored with.  ;)\n\nIf you can afford it, alsohire two or three people for each buffet table, or get friends & relatives to help.  You need folks there to tell your guests what is what, and to serve them (this controls the portion size, also a very important money-saving practice)\n\n\nThe first thing you need to know is that presentation is everything at a wedding, so the nicer it looks, the better people think it tastes.  Get yourself to a party goods store that has nice sturdy trays, bowls, and such, and get the prettiest ones that fit your budget (remember two of everything for the two buffet tables).  This is best done, of course, once you have an idea of what you'll need.\n\nReal glassware makes a huge difference, and if you have the gumption to do this, I recommend that you ask around in your family for stemware to use.  As long as each table has glasses that match, it doesn't matter if no two tables are alike.  Make sure that the napkins, flatware, and glassware are set up on the tables and not on the buffet tables.  Actually, the tables ought to be completely set.  Your guests can take their plates to the buffet tables - it saves room and looks nicer.\n\nOK, on to the food.\n\nIf you're going with a cold buffet, do NOT take the easy way out and get cold-cut platters.  There's very little you can do to make them appropriate for a wedding reception.  You'll be MUCH better off getting some interesting salads and then adding those special touches.\n\nCOLOR is very important to the overall presentation, so you're going to be adding nice bright things to whatever salads you order from the local deli.\n\nAlso, do NOT skimp on the bread/rolls, if you serve them.  Icky bread will take away from the enjoyment of everything., and it is a SURE FIRE sign that you're doing this "on the cheap'.  If you something like a CostCo near you, check out their rosemary rolls and things like that, and ask about speciality breads and rolls. If you want to have rolls and/or bread, this should *be on the tables*, not at the buffet; also butter...and cream and sugar and sweetener and salt and pepper should be on each table.\n\nNow that I've scared you, it's time to show you how very easy it will be to put on an impressive reception buffet.\n\nFirst, right now, visit the deli section of your local markets, visit your local independant delis, tell them that you're planning a wedding reception, and *taste everything they will let you taste*!  Ask questions!  \n\nAlso, do at least VISIT the caterers in your area and get sample menus from them.  This can inspire you!\n\n\nOk, so you've decided that you would like, and can afford, a buffet of four interesting salads, a fruit display, and one hot dish.  You'll need one vegetarian option, one poultry, one meat, and maybe one fish or seafood (or two vegetarian).  Have the hot item be vegetarin - not only can all your guests enjoy it, but it will be FAR less expensive!  I'd suggest something like a fancy st
139182
if you are finished with your'e meal, the the proper thing  to do is  put silverware at the 4'Oclock placing on plate , and napkin on lap until  leaving  table then leave that on table also signal you are gone if staying napkin remains on lap or seat until you have gone.
847401
Bring it to their attention, but be very polite. Anyone handling your food you don't want to tick off.
774925
Boil ¼ cup of water. Add one teaspoon of gelatin and one teaspoon of\nsugar. Stir for one minute until everything is dissolved.\n2. Cool the solution for ten minutes.\n3. Fill a petri dish to a little below the top edge.\n4. Close the petri dish by putting on the cover immediately. Let the\ncovered petri dish stand for at least four hours. Don’t touch the\ngrowth medium or you’ll add your own germs!\nThis recipe will fill two, small petri dishes. If you and your class plan to fill\nmore petri dishes, make more germ food by increasing the amount of your\ningredients proportionally.\n*Adapted from Gross But True Germs by Luann Colombo. See details in bibliography. If you don’t\nhave the materials needed for the experiment, you can purchase Ms. Colombo’s book, which includes\nall the supplies needed to conduct the experiment.
208583
If they offer you food that you are trying not to eat, be polite but firm when you decline it.  Keep your goals in mind.  If you are going to a party or someone else's house to eat, ask if you can bring something.  Then bring a healthy dish to share.
787670
I think that the buffet would serve you purpose well.\n\nIn SERVICE A LA RUSSE, servers pass platters of food to guests, who may either serve themselves or have food served to them. This will probably make the dinner a little less enjoyable for guests having to serve all evening. A ratio of one server for every ten guests is hard work.\n\nThe original, not modern day, SERVICE A LA FRANCAISE may be convenient for your situation if you are set against a buffet. Here food is set out on the table, and guests help themselves. Of course it would be wise to just pass the platters from person to person until everyone is covered. But such a service would make it inconvenient for people to get second helpings of foods they really enjoy.\n\nThe buffet still sounds the most practical. If children are a concern, perhaps you could designate a couple of people to arrange plates for them.\n\nI have a feeling that you want a dinner that's as elegant as possible, but next year get each relative to contribute $10 and hire servers. You have a large enough family to make this wonderful convenience really practical.
451269
We would take a paper plate cut a hole through the center, pull the ribbons through the hole.  Attach bows to the plate. I think we used dessert size plates.
1067816
I would state the RSVP date in bold lettering.  Also, if you have specific details/directions include them.  That is the only way things will get done the way you want them to.