Too many restaurants serve hot food on cold plates.
My wife and I love to eat out at restaurants. We also love to explore new places, new restaurants. In my experience fine dining restaurants always warm the plates they are serving hot food on. It makes sense. However, my experience with restaurants below the fine dining level shows that at least half of them do not warm their plates when serving hot food. Heavier food, such as stew type meals, are forgiving because they have enough heat (thermal capacity) to get away with it. Lighter food on the other hand, such as rice dishes or the like, have little inherent heat and so quickly go cold. The worst combination is lighter hot food served on thick, cold plates. It drives me crazy, especially as I am a paying customer who expects a reasonable standard of presentation. Worst case scenario is at a hot buffet where food is never as hot as when freshly prepared and is often offered with a stack of thick, cold plates. Large buffets often have plate warmers but they are more often than not switched off!
If I were dining at a new acquaintance's home for the first time, it would be rude of me to ask if the plates would be warmed. In the same way, it is rude to dine in a restaurant and ask it the plates would be warmed when ordering the meal. Why should I have to in any case? One would not ask if a salad would be served on a cold plate. This is pretty basic stuff. Sadly it is common to be served a really good dish, hot at the time of service but which becomes less than pleasing half way through because it has lost so much heat to the cold plate. And I am by no means a slow eater.
Why do restaurants do this? They can and do lose the patronage of people like me. I accept it might not be important to some people (not clear why) but what business can afford to consistently give a negative experience to a sizeable proportion of their customers? What do you think about this issue?
I have done some research and found some advice on the web, but nothing from a well known chef or culinary college. Can anyone cite such a source? Here is what I have been able to find.
http://chestofbooks.com/food/recipes/American-Woman-Cook-Book/Service-Suggestions.html
Hot Food Should be Served Hot on heated dishes. Cold Food Should be Served Cold on cold dishes.
http://tygroupd.blogspot.com/2009/07/food-presentation.html
BASIC FACTORS OF PRESENTATION
Temperature:
Good presentation of food means nothing if the food is not served at the correct temperature. To ensure the quality of hot food, it must be served on hot plates. All food should also be of the right temperature before it is placed on the plate. Hot food should be covered with warm food/plate covers to retain the temperature. It is vital that hot food is served to the customer immediately.
Cold food should be served on chilled plates. It should be thoroughly chilled before serving – either refrigerated or held on ice before plating. As with hot food, cold food too should be served immediately after plating.
The most basic factor in Food Presentation is Temperature. HOT FOOD SHOULD BE SERVED PIPING HOT AND COLD FOOD MUST BE SERVED CHILLED. Successful co ordination of temperatures requires good planning and execution.
http://www.phouka.com/ant/book01/chap-03.htm
... hot food should be served hot, and that heated plates and serving dishes are necessary to accomplish this.
http://www.egyptchefs.com/eCompRulesHace06Team.asp
Hot food should be served on hot plates and cold / chilled foods on cold / chilled plates.
http://www.chiangmai-mail.com/085/dining.shtml
... good hot food should be served on good hot plates!
http://www.gutenberg.org/files/18097/18097-h/18097-h.htm
Hot food should be served hot, and on hot plates.