One of the interesting cultural adjustments we’ve made here is how we present food to guests.  It is typical here to serve the same item in several smaller dishes instead of putting it all into one large dish.  For instance, the cucumber tomato salad that is a staple at many meals is usually split so that guests on each side of the table can access it.  There is very little “passing” of the food and instead everyone just reaches to access the plates that are near them. There is often no space left on the table because of this technique!