Hi Rabbi,

1.⁠ ⁠Rice and potatoes
Are rice and potatoes considered oleh al shulchan melachim today? Does the leniency discussed for rice at hotels and catered events also apply to plain rice from an ordinary restaurant? Do preparation methods change the status, such as mashed potatoes, baked potatoes, or French fries?

2.⁠ ⁠The king’s table standard
How is oleh al shulchan melachim determined in practice? Is it based on what people serve at weddings or formal dinners? Does the standard change depending on the country and culture?

3.⁠ ⁠Commercial cooking
Does the commercial-kitchen leniency also apply to an ordinary restaurant? Is there a halachic distinction between a small restaurant and a large hotel or catering operation?

4.⁠ ⁠Genuine doubt versus not knowing
If someone is unsure whether a food qualifies as oleh al shulchan melachim, when may they rely on safek de’rabbanan lekula? What distinguishes a genuine doubt from simply not knowing the halacha, and must they investigate before relying on that doubt?