The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
Editor: When will our local restaurant operators ever learn to put a nice hot (and expensive) steak on a nice hot plate. Recently my wife and I treated ourselves to an evening meal out at a local restaurant. I ordered a fillet mignon and my wife had a chicken something or other which was served on plates that were at least 1/4 inch thick and quite cold. It didn't take long for our food to get as cool as the plate. The hot veggies served with the meal of course cooled even faster. The butter for the veggies wouldn't even melt. The stuffed potato was the only really hot item in the meal. So we cut the steak and chicken, and ate a bit of hot potato with it to make the steak a bit warm. I would suggest putting the plates in hot water and wiped dry in a jiffy to serve the meal on. I'm sure the people who go out to eat would come back for more meals if they were served on heated dining ware. Ð Steve Person
