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The difference 6 years and an open kitchen made to my plating style
Went from a closed kitchen plating on a speed rack to an open line where customers can watch. Took me about 3 weeks to stop rushing and start caring about how stuff looked. Now I actually wipe rims and place garnishes on purpose instead of just throwing them on. Has anyone else had their cooking change when people could see you work?
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the_julia9d ago
Honestly, I used to think plating was just for fancy restaurants and didn't matter much. But seeing how customers react when food comes out looking clean and put together totally changed my mind. Tbh, putting in that extra few seconds to wipe the rim and place a garnish right makes a huge difference in how people treat their meal.
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charlesanderson9d agoTop Commenter
Oh man, you hit the nail on the head there.
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