A padded, heat resistant glove and attachable forearm pad to allow restaurant personnel to simultaneously and safely carry, present and serve multiple hot plates and other dishes to patrons in accordance with proper etiquette. The glove includes a front piece, back piece and wrist piece joined together to form a glove, with the front and wrist pieces made of padded, heat resistant material. The forearm pad includes a top piece, typically made of padded, heat resistant material, and a bottom piece, and a wrist attachment piece, which attaches the pad to the glove, and at least one strap piece and corresponding strap attachment piece, which secures the pad onto the user's forearm. The glove and pad provide protection against burns from the hot dishes, while also allowing the handler the dexterity and flexibility necessary to better grasp and stabilize the dishes, and make easier movements, while carrying, presenting and serving them