When you're cooking for guests, if you serve restaurant-style (everything individually plated) how do you handle portions? Do you give everyone the same large portions so everyone has more than enough, and let them wrestle with their own plate-cleaning demons -- And deal with the idea that there will be wasted, uneaten food on some plates?
Or do you serve small portions, and follow up with seconds for those who want them? Or do serve what you serve, and that's it -- no extras for anyone? Or do you customize portions for different people?
And if you customize, how do you determine who gets smaller and larger portions? Do you ask, or do you assume that women eat less...or?
Obviously, if it's your family, you know who likes what and how much they're likely to eat, but if you're having guests, you don't always know for sure what they like or dislike, or even how hungry they are on that particular day.
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