Consider a “service” which is composed of a meat dish, a
vegetable placed on an under dish, 4 hot plates and a sauce
dispenser. The following procedure is adopted:
· Cover plates with a cloth and hold them with the left
· Position the meat dish on the pile of plates
· Place the sauce dispenser between the forefinger and
little finger (on the top) and middle finger and ring finger
· The vegetables dish should be carried in the right hand.