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The herbs in the bowl make it look like an accompaniment. If I saw this serving dish, I would probably sprinkle some of the herbs on my buttered bread and find somewhere else to land the pits.

i agree w/ aimi, i think it would be better to put a single sprig of rosemary (w/ the leaves still attached) into the bowl, or even balance it over the top like a little leafy cover. That way it would look more like a garnish for the platter, rather than an accompaniment.

yeah, that just doesn't really make sense. and do you keep reaching into the pit bowl to pull the herbs back on top of the newly added pits? just plain confusing for guests, I'd say.

That's a good idea kittystockings! My point is mainly to add a small amount of greenery so you don't just have an ugly bowl of pits on the platter - I find that really unappetizing, personally.

Serve pitted olives, perhaps??

I know it's hard with shrimp tails though...my family is big on shrimp rings at family gatherings and we always just have a bowl for tails next to the platter. Not on it.

I'd be confused with the fresh herbs in a bowl too and totally think it was for the bread.

Oh, yeah i see a guest like... reaching in there as it looks like that's an edible thing.

I put the bowl next to the platter... same w/shrimp tails.