• Leaves, such as parsley sprigs, or mint leaves in iced tea.
• Fruit, such as pineapple sticks, kiwifruit slices, olives, or lemon, lime, or orange wedges.
• Vegetables, such as cucumbers, tomatoes, green peppers, radishes, or onions.
• Pickled items, such as olives, pickles, or pimentos.
• Nuts, croutons, and crackers.
• Hard-boiled eggs slices or halves.

Only fresh, high-quality foods should be used for making garnishes. Garnishes should be used to add balance. If the items on a plate are already harmonized, a garnish is not necessary. Plate garnishes are best when they are colorful, contrasting but not clashing, and compatible with the food being served in terms of flavor, size and shape. Garnishes should not crowd the dish, and an odd number tends to be more visually appealing. For example, three slices of apple on a plate look better than two or four slices. To prevent any possible injuries, un-frilled toothpicks and other hard inedible items should be avoided.

First, a hot plate is selected for hot foods, while a cold plate is reserved for cold foods. The size of the plate should be sufficient so that food is not crowded, but not so large that the food looks meager in comparison. Items are placed on the plate to achieve balance. The main food item, often the meat, is set in front of the guest with the best part forward, with any fat or bone facing the back. The plate should not have to be turned in order for the main entree to be consumed. Accompanying items are plated around the main entree, and garnishes may be added to contribute to balance. Space should be kept between each item on the plate, with the border of the plate serving as the frame. The border should never be covered with food; any food that does spill over onto the edges should be wiped clean. The exception is when the plate rim is dusted with chopped herbs, spices, or other decorative touches.