Posted by Mike Sullivan on January 10, 19101 at 22:49:38 :
In Reply to: What's the rule of thumb... posted by robyn on January 10, 19101 at 16:18:15 :
Robyn,
I agree with Sam on set-up and portions. What I don't understand is why you wouldn't carve the prime rib to order. your labor is minimal as most any semi-skilled person can carve, there is more portion control, and you "sell the sizzle" by carving it at the table.
Just my thoughts.
Mike
P.S. If you put the chicken over rice, you will use less chicken as well.