Before plating, keep the hot food in warmers or Cambros. To begin plating, lay out as many plates in rows on the counter as you can. Assemble your team and show them how each plate will look with the entrée, sides, sauce and garnish. Then one part of the menu to each platers. One takes the entrée, another the first side, etc. Each team member sets his/her item on each plate in order. Once each plate is inspected, you can send them into the dining room.