One thing that puzzles me, and I'm not getting any help from Google. One cafeteria staple is the 'chicken quarter' -- a leg and thigh that have not been separated, and are served to you in one giant piece. How exactly am I supposed to go about eating one of these big mothers? I don't want to be all Henry VIII and pick it up and knaw on it, especially of it's some sort of messy tandoori-style preparation. On the other hand, when I attempt to cut it up with a fork and knife, I can barely get enough off to feed a small child.
Any ideas? Is there a secret and civilized solution to this problem? Or is it (as I suspect) just an easy and lazy way for the head chef to crank out a lot of substantial-looking entrees with extremely minimal effort?