So I was looking through knyfeknerd's catering thread, and it brought up a question I've long wondered about. When you're plating a bajillion dishes in a catering setting or really any setting where a lot of items on a plate are prepared in advanced and then plated, how the heck to do you manage temperature control? I mean, I get that a warm plate will help, but after you've plated 40 of the things, surely the temperature has to be off... But it rarely is when I go to these functions. Is there something I'm missing? Any tricks I can use in a home kitchen when I've got a dinner party menu with a thousand components but only 2 working burners?