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A dishie's comment made me rethink my plating
I had a line cook named Marcus tell me last Friday that my sauce swoosh looked like a frown. He was just joking around, but it got stuck in my head... I watched a few customers and realized they didn't even touch the sauce. Now I spread a thin layer on the plate instead of piling it up. Anyone else take plating notes from the dishwasher or line crew?
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blair_gibson783mo ago
Great observation from Marcus. It reminds me how easy it is to get stuck in our own little bubble of what looks good without actually seeing what works. In my experience, the people who handle the plates after service or clean up at the end of the night see things we miss because we're too focused on the technique. Same thing happens outside of kitchens too - I've noticed customers at my buddy's coffee shop didn't touch the fancy latte art until he started asking them directly about it. Sometimes the simplest feedback comes from the least expected places, and it's worth listening even if it's just a joke at first.
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