Serving caviar well is easier than it looks. Keep the tin on ice until the moment you serve, open it at the table, and use a mother-of-pearl, horn or bone spoon — never silverware, which can leave a metallic taste.
Classic service is simple: warm blinis, crème fraîche, and the caviar front and center. Let the first taste be caviar alone, straight from the spoon, then build bites from there.
A 100g tin serves four to six as an appetizer. For a party, plan on 15–30g per guest and keep everything cold. That's it — no gatekeeping, no fuss.