Originally Posted by
choosethedrew
This is a major downside to the tip'n'slip of old. Crusty, congealed and burnt edges galore! If the cooking instructions are followed does this always result or are the crews overcooking?
The problem with tip-and-slip was that you took hot food and put it on a cold plate. Not clever.
I think that it would be possible to do several things to enhance Band 4. Bring back cloths to put on the table and, as I said, make it a service where the starter comes out, is collected, the main comes out. At lease they are still using decent glasses rather than those dreadful tumblers AA use. They're fine for a G&T (try getting Slim though - dream on). I'm trying to think how long the nearest Band 4 destination is and Catania comes to mind. 2.5 hours is plenty of time to do the service as I've seen it done in less time that that when this was also done with Band 3.