The regular who made me rethink my whole plating style

Had a guy at the counter in Portland, been coming in every Friday for a year, always ordered the same salmon dish. One day he pushed his plate back and said, 'You keep stacking this like a tower, but I just want to eat it, not climb it.' That stuck with me harder than any review or chef critique. Now I plate flat and wide for the lunch rush, and ticket times dropped by about 4 minutes. Has anyone else had a customer say something that actually changed how you cook?

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kimr3310d ago

That tower comment hits so close to home. I had a woman at my old brunch spot tell me she hated when her benedict came out looking like a skyscraper because the hollandaise always slid off before she could actually cut into it. Switched to a flatter, more spread out egg and sauce situation that same week, and suddenly people stopped sending plates back for being "too pretty to touch". It's wild how the people actually eating the food can see past all the chef ego stuff faster than we do.