Generally, the left hand serves dishes with one hand, and the upper and lower arms of the left hand form a 90-degree angle, and the right hand does other work. At a western food stall, the right hand is mainly used to pick up leftovers. Because the side dish is finished in front of the guests, it is performative, demanding skills and difficult.
At present, Chinese food is often used in buffet service, and the delicious dishes are displayed to the guests through the end plate (hand holding, low holding), thus guiding and stimulating the guests' desire to buy.
End plates refer to plates and bowls served by hand. Mainly suitable for small and medium-sized restaurants. When serving, the service personnel are required to have their upper body vertical and their arms relaxed naturally. Generally, the left hand is used to end the plate with one hand (the upper and lower arms are at a 90-degree angle), and the right hand is left blank to do other work, such as removing obstacles in front at any time when walking.