"""
Plating standards and presentation guidelines.
"""

title: str = "Plating Standards and Presentation"

content: str = """
Consistent plating ensures that every guest receives the dish as intended.
Cardinal Hearth uses specified plate ware and garnish standards for each menu item.

**Plate Selection**: Hot food on hot plates; cold food on cold plates. Plate size
should provide appropriate negative space — neither overcrowded nor sparse.
Rim wipes before leaving the pass; no smudges or fingerprints.

**Composition**: Protein is typically the focal point. Sauces are applied with
purpose: pooled, dotted, or brushed. Garnishes must be edible and add to the
dish; never decorative only. Height and layering should be deliberate, not
stacked arbitrarily.

**Temperature and Timing**: Hot plates leave the pass immediately. Cold
components (salads, crudos) are plated just before service. Never let a finished
plate sit under a heat lamp or in the window beyond the time needed for quality
check.
"""  # noqa: E501

version: str = "0.0.1"
