Sometimes saganaki will be in pieces, sometimes in a single slab, in my experience, @Jeruba. I have always seen it served with pita bread wedges.
I cut a small piece of cheese and tear a piece of pita. Dip the pita in the liquid around the cheese, put the cheese on the pita, and eat.
Or some combination of the above.
I have seen it served as a plate of pita wedges and a (usually sizzling steak) platter of cheese. Small, empty, individual plates for each diner is restaurant-optional (and preferred). If everyone is given a small plate it’s not that different from eating bread and butter or any other appetizer. However, the liquid on the cheese platter (oil and lemon juice) should not be wasted , IMO. As long as you’re not double-dipping make sure to get bread, cheese, and ‘juice’ each time.
I think saganaki and a Greek salad (chopped or not) is a perfect lunch or light dinner. Nice balance between heavy/light, fresh/fried, hot/cool. Flavorful without what we traditionally associate with “spicy”.
^^You can tell I’m a believer.