ABSTRACT
Garnish is from the French word garniture, and in classical cookery means "to complete the dish as prepared". As a rule, the garnish should be added just before service, which means that the kitchen must be properly organized and supervised. The color of the garnish is also very important in that it should enhance the plate and complement the appearance of the entree. The common usage of the word "garnish" is quite different. We see examples of this in nearly all sorts of restaurants and they include sliced tomatoes, lemon wedges, and the most used item, parsley. In smaller restaurants, however, the sessions should include the servers. Some restaurants do very well as far as serving the food and beverage, but break down completely after the meal, by either not presenting the check shortly after the meal, or by taking an interminable amount of time to return with the change or charge ticket.
