Editing Dim sum (section)

=== Restaurants ===
[[File:Example of Dim Sum Lunch.jpg|thumb|A light blue bill card (upper left) on a table of traditional family-style dim sum lunch dishes in a restaurant|alt=|left]]

Some Cantonese restaurants serve dim sum as early as five in the morning,<ref name=":18">梁廣福. (2015). 再會茶樓歲月 (初版. ed.). 香港: 中華書局(香港)有限公司</ref> while more traditional restaurants typically serve dim sum from mid-morning until mid-afternoon.<ref name="Jacobs 2017" /><ref name="Time guide" /><ref name="NYT" /> It is common for restaurants to serve dim sum during dinner as well as for [[takeout]].<ref name=":19">{{Cite news|last=Scholem |first=Richard Jay |date=16 August 1992|title=A la Carte; Dim Sum Delights |language=en-US |work=[[The New York Times]]|url=https://www.nytimes.com/1992/08/16/nyregion/a-la-carte-dim-sum-delights.html|access-date=3 July 2020|issn=0362-4331|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704161629/https://www.nytimes.com/1992/08/16/nyregion/a-la-carte-dim-sum-delights.html|url-status=live}}</ref>

Dim sum is served using a unique serving method<ref name="Phillips 2016">{{cite book | last=Phillips | first=C. | title=The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse | publisher=[[Ten Speed Press]] | year=2016 | isbn=978-1-60774-956-1 | url=https://books.google.com/books?id=2zvIDAAAQBAJ&pg=PA6 | access-date=5 November 2016 | pages=5–6 | archive-date=3 March 2019 | archive-url=https://web.archive.org/web/20190303215630/https://books.google.com/books?id=2zvIDAAAQBAJ&pg=PA6 | url-status=live }}</ref> whereby servers offer dishes to customers from carts, including some carts that are steam-heated.<ref name=":1" /><ref name="Phillips 2016" /><ref name=":20">{{cite book | last=Guides | first=R. | title=The Rough Guide to Southeast Asia On A Budget | publisher=[[Rough Guides]] | year=2010 | isbn=978-1-4053-8686-9 | url=https://books.google.com/books?id=blOJhyGSjtwC&pg=PA145 | access-date=5 November 2016 | page=145 | archive-date=3 March 2019 | archive-url=https://web.archive.org/web/20190303215629/https://books.google.com/books?id=blOJhyGSjtwC&pg=PA145 | url-status=live }}</ref> Diners often prefer tables nearest the kitchen since servers and carts pass by these tables first.<ref name="Epicurious etiquette" /> Many restaurants place [[lazy susan]]s on tables to help diners reach food and tea.<ref>{{Cite news|last=Daniel A. Gross |title=The Lazy Susan, the Classic Centerpiece of Chinese Restaurants, Is Neither Classic nor Chinese |language=en |work=[[Smithsonian Magazine]]|url=https://www.smithsonianmag.com/arts-culture/lazy-susan-classic-centerpiece-chinese-restaurants-neither-classic-nor-chinese-180949844/|access-date=6 July 2020|archive-date=3 August 2020|archive-url=https://web.archive.org/web/20200803191637/https://www.smithsonianmag.com/arts-culture/lazy-susan-classic-centerpiece-chinese-restaurants-neither-classic-nor-chinese-180949844/|url-status=live}}</ref>

The pricing of dishes at these types of restaurants may vary, but traditionally they are classified as "small", "medium", "large", "extra-large", or "special".<ref name="Spoon Uni 2014">{{Cite web|date=31 December 2014|title=Everything You Need to Know About Dim Sum|url=https://spoonuniversity.com/lifestyle/dim-sum-101|access-date=3 July 2020|website=Spoon University |language=en-US |archive-date=3 July 2020|archive-url=https://web.archive.org/web/20200703155702/https://spoonuniversity.com/lifestyle/dim-sum-101|url-status=live}}</ref> Servers record orders with a rubber stamp or an ink pen on a bill card that remains on the table.<ref name="Entertaining 2009" /><ref name="Spruce Eats2"/><ref name="Asia Society" /> Servers in some restaurants use distinctive stamps to track sales statistics for each server.{{Citation needed|date=September 2020}} When they have finished eating, the customer calls the server over, and their bill is calculated based on the number of stamps or quantities marked in each priced section.<ref name=":26" /><ref name="Spruce Eats2"/><ref name="Asia Society2">{{Cite web|title=What Is Dim Sum? The Beginner's Guide to South China's Traditional Brunch Meal|url=https://asiasociety.org/reference/what-dim-sum-beginners-guide-south-chinas-traditional-brunch-meal|access-date=3 July 2020|website=Asia Society |language=en|archive-date=3 July 2020|archive-url=https://web.archive.org/web/20200703054952/https://asiasociety.org/reference/what-dim-sum-beginners-guide-south-chinas-traditional-brunch-meal|url-status=live}}</ref>

Another way of pricing the food that was consumed uses the number and color of the dishes left on the table.<ref name=":4" /><ref name=":26" /> Some restaurants offer a new approach by using a [[conveyor belt]] format.<ref>{{Cite web|last=Corporation |first=Ready-Market Online |title=Dim Sum restaurant Solution Project|url=https://www.hong-chiang.com.tw/en/solutions/Dim-Sum-restaurant-Solution-Project/solutions-faq-003.html|access-date=3 July 2020|website=Hong Chiang Technology Industry Co.|language=en|archive-date=8 June 2020|archive-url=https://web.archive.org/web/20200608032229/https://www.hong-chiang.com.tw/en/solutions/Dim-Sum-restaurant-Solution-Project/solutions-faq-003.html|url-status=live}}</ref>

Other Cantonese restaurants may take orders from a pre-printed sheet of paper and serve [[à la carte]], much like Spanish [[tapas]] restaurants,<ref>{{Cite web|last=James |first=Trevor |date=9 August 2019|title=What is Dim Sum + The Ultimate Ordering Guide|url=https://www.thefoodranger.com/what-is-dim-sum-the-ultimate-guide/|access-date=3 July 2020|website=[[The Food Ranger]]|language=en-US|archive-date=3 July 2020|archive-url=https://web.archive.org/web/20200703142332/https://www.thefoodranger.com/what-is-dim-sum-the-ultimate-guide/|url-status=live}}</ref><ref>{{Cite web|date=10 December 2017|title=Six rules for eating dim sum like a pro |url=https://www.scmp.com/magazines/style/travel-food/article/2123276/six-rules-eating-dim-sum-hong-kong-pro|access-date=3 July 2020|website=[[South China Morning Post]]|language=en|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704063402/https://www.scmp.com/magazines/style/travel-food/article/2123276/six-rules-eating-dim-sum-hong-kong-pro|url-status=live}}</ref> to provide fresh, cooked-to-order dim sum or because of real estate and resource constraints.<ref>{{Cite web|last=Embiricos |first=George |date=16 June 2015|title=Dim Sum Has Gotten The Hell Out Of Chinatown|url=https://www.foodrepublic.com/2015/06/16/dim-sum-has-gotten-the-hell-out-of-chinatown/|access-date=3 July 2020|website=[[Zero Point Zero Production |Food Republic]]|language=en-US|archive-date=8 August 2020|archive-url=https://web.archive.org/web/20200808143110/https://www.foodrepublic.com/2015/06/16/dim-sum-has-gotten-the-hell-out-of-chinatown/|url-status=live}}</ref><ref>{{Cite web|title=Britain's Dim Sum Trolleys Are Making Their Last Rounds|url=https://www.vice.com/en/article/britains-dim-sum-trolleys-are-making-their-last-rounds/|access-date=3 July 2020|website=[[Vice Media|Vice]]|date=25 April 2016 |language=en|archive-date=3 July 2020|archive-url=https://web.archive.org/web/20200703164737/https://www.vice.com/en_us/article/9aggq5/britains-dim-sum-trolleys-are-making-their-last-rounds|url-status=live}}</ref>
[[File:HK 堅尼地城 Kennedy Town 北街 North Street dim sum food shop October 2019 SS2 12.jpg|thumb|Dim sum food shop in Hong Kong]]