What steps should you take to split one entrée between two guests?

• A. Refuse the request.
• B. Check with the kitchen’s capability, adjust plating, and confirm portion size.
• C. Split it at the table without kitchen approval.
• D. Increase the price.

Answer: (B)

The key idea is handling a special order by coordinating with the kitchen and controlling portions to protect quality and consistency. When guests request to split one entree, the right move is to check with the kitchen to see if they can prepare the dish for two portions without compromising timing, temperature, or presentation. If the kitchen can accommodate, adjust the plating so there are two clearly defined portions and confirm the exact portion size with the kitchen to ensure both guests receive a fair share and the dish looks and tastes the same as a standard plate. This approach keeps food safety and portion control intact while delivering good service and accurate billing. It’s not appropriate to split at the table without kitchen approval, as that can lead to inconsistent portions and potential safety issues, and simply refusing isn’t ideal if a feasible solution exists. Increasing the price for a smaller portion isn’t the right response either; offering a legitimate alternative, like a half portion or selecting a different item, is a better way to satisfy the guests.