Thursday, August 5, 2010


During service the right and left hands have distinct functions
to perform. The left hand carries while the right hand works.
Flatware, glasses, cups, and the like are always carried on a tray,
never in hands. For safety and to prevent clattering, this tray should
always be covered with a paper or cloth napkin. While bringing
platters to the side table or guest table, always carry them in both
hands. The hand towel should be draped lengthwise over the cloth
so you can hold the platter on both ends. If several plates or serving
dishes are carried at the same time, place them on the towel so they
will not slide. Serving bowls and sauce boats are always placed on a
small plate with a paper doily.

The types of Insurance a Winery needs and claiming a successful business

Owning and operating a winery is complex and demanding. Wineries face just about every business risk imaginable as they grow grapes, blend ...