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Plates V Slates?
 
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# 16 : Saturday 16-1-2016 @ 16:39
 
 
I always feel sorry for the staff having to clear all of these really oddly shaped plates/boards/baskets. They never seem to stack as well as the good old circle plate. I've a friend that always orders muscles because he loves the fancy boot shaped bowl they are presented in at a certain restaurant.
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# 17 : Saturday 16-1-2016 @ 17:03
 
 
The wooden boards are very fashionable for pub grub these days. They're ok I suppose but they can't be as hygienic as a good old fashioned ceramic plate. Chips seem to be served up in a little tin bucket pretty much everywhere now.
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# 18 : Saturday 16-1-2016 @ 18:40
 
 
I can't imagine the boards are as easy to clean as plates.
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# 19 : Saturday 16-1-2016 @ 19:26
 
 
Someone said :
I can't imagine the boards are as easy to clean as plates.

Intuitively I agree. I always clam up around wooden chopping boards. You see someone hack up a whole chicken on one, then toss it under the hot tap with a bit of suds and a couple of seconds its supposed to be okay?
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# 20 : Saturday 16-1-2016 @ 23:51
 
 

love that
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# 21 : Sunday 17-1-2016 @ 13:19
 
 
Have to agree about the cleanliness of boards - there's probably a horrible brown stain on the board before they plop the dinner on it.
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# 22 : Sunday 17-1-2016 @ 13:25
 
 
You scrub them down with a metal brush. Chefs generally keep their kitchens in pristine condition.
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# 23 : Sunday 17-1-2016 @ 13:31
 
 
Someone said :
I always feel sorry for the staff having to clear all of these really oddly shaped plates/boards/baskets. They never seem to stack as well as the good old circle plate. I've a friend that always orders muscles because he loves the fancy boot shaped bowl they are presented in at a certain restaurant.

My eldest works partime in a New York restaurant, he told me the staff get used to handling boards, slayes, baskets ect..
However, he prefers plates , he can balance more plates when serving and clearing away..
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# 24 : Sunday 17-1-2016 @ 13:53
 
 
Someone said :
You scrub them down with a metal brush. Chefs generally keep their kitchens in pristine condition.

They'll never be totally clean though. :/
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# 25 : Sunday 17-1-2016 @ 14:09
 
 
Oh they would! Kitchens get tested regularly by state bodies and can be closed down on the spot and unclean boards continually serving 5/6 people everyday would eventually cause an outbreak of food poisoning soon enough.
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# 26 : Sunday 17-1-2016 @ 14:19
 
 
Someone said :

They'll never be totally clean though. :/

A good blast of 100 C water with detergent in the dishwasher will sterilise them.
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# 27 : Sunday 4-9-2016 @ 10:48
 
 
Went to dinner last night and on the menu was 'hot stone steak', I asked what it was and apparently you are served a hot slate where you cook your own steak. I told the waitress that it was a terrible idea and I can do that at home myself.
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# 28 : Sunday 4-9-2016 @ 11:49
 
 
That's nothing new, had it in Portugal years ago. My little brother loved it. I think it's pretty gross though.
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# 29 : Sunday 4-9-2016 @ 20:11
 
 
Slates, plates, stones, tin cans or anything that makes our evening a little out of the ordinary usually goes down really well with me. For a more formal event though, weddings or the like, then it's fine china dining all the way.
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# 30 : Wednesday 5-10-2016 @ 13:34
 
 
27 terrible ways food has been served some of these are hilarious if it wasn't do sad.

http://www.buzzfeed.com/lukebailey/the-end-of-a-regime-that-acqui etc ...
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