Hot take: I just hit 5000 plates plated in a single dinner rush and it made me question our whole plating style.

We've been doing this fancy, time-consuming swoosh for every single protein for years, but hitting that number last night made me realize we could cut plating time in half with a simpler, cleaner look that might actually let the food speak for itself... has anyone else done a big shift like that after a crazy busy night?

2 comments

2 Comments

colesanchez13d ago

Man, we swapped to a simple dot of sauce and a sprinkle. Saved our butts and the reviews got better.

barbaraschmidt13d ago

Feel the same way after we did a thousand covers last Saturday. We used to do these crazy herb nests and stacked everything sky-high. Now it's a smear, a protein, a pinch of salt. Honestly, it looks better and the line isn't sweating bullets. Sounds like you and colesanchez are on to something, ditching the fussy stuff. My old chef would cry, but my feet are way happier.