Checkpoint 1
Choose varied shapes and flavors
Tender lettuces make flexible wraps, sturdier leaves add snap, and aromatic herbs contribute distinct character. The platter can be abundant without insisting on one canonical combination.
- Choose intact leaves without visible spoilage.
- Offer mild and aromatic options separately.
- Identify unfamiliar herbs rather than treating them as decoration.
Checkpoint 2
Wash before the raw station opens
Prepare ready-to-eat produce in a clean sink and work area before raw meat or seafood arrives. Follow package directions for prewashed products.
- Rinse loose produce under clean running water.
- Dry thoroughly for better texture and sauce adhesion.
- Use clean towels, spinner, bowl, and platter.
Checkpoint 3
Arrange for easy reaching
Keep greens cool until service, then place smaller platters around the table rather than one overloaded pile beside the raw-food zone.
- Separate delicate herbs from heavy leaves.
- Refill from a refrigerated reserve as needed.
- Use clean serving utensils and hands.
Checkpoint 4
Build a balanced bite
A small piece of grilled food, a modest amount of sauce, a fresh aromatic, and one contrasting banchan can fit comfortably in a leaf. Guests should be free to compose their own bites.
- Keep sauce portions small enough to avoid masking other flavors.
- Offer rice separately rather than prescribing one method.
- Replace wilted or contaminated leaves promptly.