Okay, I was watching the FoodTV network and one show was following this Texas chef and his entire staff across country. One of the things it made me realize is how physically demanding working in restaurants can be in so many ways, in or out of the kitchen.One of the things I've always noticed and admired in particular is how huge, heavy, and precarious those serving platters (holding several dinner entrees, etc.) can be, yet many wait staff see to manage it with amazing aplomb. I wonder how heavy those platters can be, the amount of skill and grace to balance these oversized platters, etc. I assume it also requires some practice and experience, but they look very heavy and a potentially slippery slope.How do folks do it?$IQ
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