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I finally stopped plating everything in those tiny tweezers after my chef de cuisine watched me for one service
My chef de cuisine pulled me aside after a Saturday dinner rush back in March and just said "you're making every dish look the same, stop tweezing stuff that doesn't need it." At first I was annoyed because I thought my plates looked clean and modern. But he was right, I had micro herbs on 9 out of 12 dishes that night and the plates were starting to look like copy and paste. I tried a different approach the next week, kept the tweezers in my pocket for a full 5 services except on the crudo, and my saute cook mentioned the food actually looked hotter coming out because I wasn't fussing with garnish for 40 seconds. Ticket times dropped by about a minute on average too. Chef noticed within a week and put me on the fish station, which I had been asking for since January. Anyone else here have a chef give them one line that totally flipped how they work?
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