Match the numbers of items to be tasted to the number of items being served.  Sounds obvious but you will want to be sure you’ve checked every item including all the canapés and static snacks.  Alternatives should also be offered for everything.  Everyone in your tasting team should be able to taste all items.

Don’t be afraid to ask for suggestions about different options for side dishes, garnishes and other presentation details.  Think about flavour combinations – how does the entire meal come together? Is there any repetition in ingredients from canapés to main course?

Keep asking yourself ‘does this work’ throughout every dish you eat.