"Carvers tend to side with the guests," say Donald Sheen, director of nutrittion at Beth Abraham Health Services in the Bronx in New York.
"They may say, ‘Gee, that serving looks a little small' and add more.After all, they aren't paying for it."
If you do end up with leftovers, make the most of them, says Sheen
, who oversees weekly banquets for seniors at luxury senior-living residences.
"If you've overstocked, put the extra food on trays and send it out as second helpings-especially those at the head table and the important people in the room.It winds up as spectacular public relations for the facility.I've gained many rebookings that way."R&I
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