Ask MetaFilter questions tagged with serving

How to eat fried eggs.

willpie — Tue, 08 Sep 2009 12:09:45 -0800

What are some good alternative ways to eat a fried egg? I have finally mastered the art of the over-easy fried egg. It's (unspeakably) delicious with toast, but I'm worried about getting bored. Aside from on toast, on a roll with cheese (and pork roll here in NJ), on an english muffin, and with bacon, what are some great ways to serve this deceptively simple treat?
Also, read a blog post a couple days about serving it over salad. Can anyone confirm or deny the awesomeness thereof?

Not whining.

pseudostrabismus — Tue, 08 Apr 2008 17:02:41 -0800

What's the best format for an extremely lightweight drinker to buy & store wine, to enable very gradual consumption without the wine going sour? I want to keep red wine in the house, but I never drink it fast enough to finish the bottle before it starts tasting weird. I might drink 1/2 a glass every other night or so, at which rate it takes over 2 weeks to finish a regular-sized bottle, and by then it's all vinagery. Bottles stored in the fridge last a little longer but then the wine's cold, which I don't like. Single serving bottles seem like a good solution (even so, those are 2-3 sevings for me, it's ridiculous) but there's only one brand available in my area, and it's kind of vile. Do those spray cans of gas work? Or freezing it? Or buying it in a box so it's airtight? Suggestions, especially cheap, easy solutions, greatly appreciated. Thanks!

How do I serve this port?

Chrysostom — Fri, 28 Dec 2007 05:15:34 -0800

Do I need to do anything special to serve this bottle of port? I have a bottle of twelve-year old tawny port (aged ten years, bottle was bought two years ago). Do I need to do anything special to serve it? Does it need to breathe or be decanted or anything? And room temperature is proper for serving, right?

I've never had port outside of a restaurant, so just trying to make sure I'm doing this right.

how may i serve them?

loiseau — Thu, 18 Oct 2007 09:40:03 -0800

I've mostly worked in offices in the past 10 years, but I want to get a serving job. I know I'm capable and I have a tiny bit of experience, but the question is how to frame this on my CV. I worked retail for about 4 years during and after high school, waitressed casually at a diner for a summer, and have bartended casually for friends' events. But in the last 10 years I've mostly worked in offices doing... well, office stuff.

I'd really like to work in a resto, bar or coffee shop, but I don't know how to take a CV that is easily tailored to administrative positions and make it relevant to service work. It doesn't seem quite right to feature my retail and serving experience front-and-centre since it's so minimal and from so long ago. I do think some aspects of my office jobs have involved relevant skills (such as reception work) but if that's the first thing they see it probably won't translate to someone who's ready to go on the floor and serve people. Most jobs also say they require experience but I'm not totally confident claiming to be experienced. I do have a good presence when meeting prospective employers, so at least I have that going for me, and I'm sure that goes a long way. It just doesn't go all the way!

Can anyone tell me the best manner of creating a CV for serving out of the raw materials I've got?

Serving Legal Papers

mhaw — Mon, 22 Mar 2004 13:12:21 -0800

Service of Process: I'm going to be serving legal papers later this week, as I have never done this before I am curious as to what I should say, and what are some things should I expect?