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A server in Philly told me to stop plating with tweezers and I'm still mad about it
Six weeks back at a busy Friday service, this server with 15 years on the floor walks by my station and says, "You keep picking at that plate like it's surgery. The food's going cold and the ticket times are blowing." I was doing a micro herb placement on a duck dish, took maybe 20 extra seconds. But she had a point. The regulars weren't paying for art, they wanted hot food. I started timing my plates that night. Anything over 90 seconds on the pass, I simplify. Saved my ass on a 40 cover rush last Saturday. Anyone else have front of house call out your plating habits and it actually made you faster?
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