A menu has six entres produced by the saut station and the grill station. If the menu already includes pan-roasted chicken, pan-seared flounder, grilled strip steak, and sauted filet mignon, which of the following menu choices would best provide menu variety and aid work flow?
A) BBQ shrimp and grilled salmon B) Pan-roasted squab and pan-seared hamburger
C) Vegetarian risotto and braised octopus D) Sauted crab cakes and grilled filet mignon
Question 2
In a fine dining setting, salt and pepper shakers should remain on the table when dessert is served.
Indicate whether the statement is true or false
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