kair65•7h ago

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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