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Hot take: a line cook called my plating "dog food on a hubcap" and he was right
Two years back I was running the pass at a spot near downtown Sacramento and plating every special on these big white 14 inch plates with the sauce swooshed in a perfect circle, because that's how the last chef trained me. A fry cook named Marcus looked at my seared salmon one night and said it looked like "dog food on a hubcap," and instead of getting mad I went home and pulled out my old 9 inch plates the next service. Has anyone else had a dish get fixed by the person lowest on the line, and what did they say to you?
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victorhill10d ago
That fry cook point is worth pulling apart a bit, because Marcus wasn't lowest on the line. Line cook, fry cook, they're on the same rung basically, and he was cooking your food next to you all night. The lowest person on the line is usually the dishie or the prep kid, and they see every plate come back half eaten. They just don't say anything because nobody asks them. The advice that actually fixes plates comes from whoever's closest to the food, not whoever's lowest on the org chart. So if you want real feedback, ask the dishwasher what people leave on the plate.
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