In article et>,
"Gregory Morrow" > wrote:

> Michael Horowitz wrote:
>
> > Assume a side dish is cooked some time earlier in the day in any old
> > containor. Now it's time to reheat it in the oven and get it on the
> > table. The white Corningware just doesn't fit in with Aunt Sissy's
> > fine china. Clunky.

> Why don't you simply serve your guests? I can't imagine making my guests
> pass containers of food around the table. It's cheap, tacky, and a
> PITA...very poor manners.

Curiosity question, Greg: How do you accomplish this? First thought:
I'm picturing you (host) standing beside each guest, one by one, while
guest takes food from serving dish you hold. Second thought: Host
arranges food on guest's plate out of sight (in the kitchen) and
delivers it to guest. In first thought, each guest receiving a full
plate of food takes forever; in second thought, guest has no say in
selection of food distributed to guest's plate. In both thoughts, it
seems like food is going to be nigh unto cold by the time the first fork
gets into the mouth. What am I missing?
-Barb
Cheap, tacky, and well-known PITA.
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.