TIL my 1,000th plate was the one that made me rethink plating entirely

I hit plate number 1,000 at my station in Portland last Friday and it was a stupid simple salmon dish. But counting back, I realized I've been doing the same swoosh of sauce since plate 200 and nobody ever said a word about it. Has anyone else had a random milestone make them look at their own work differently?

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keith_rivera1911d ago

Swoosh of sauce since plate 200" hits close to home. Nobody called it out because nobody notices the plate when the fish is good. But that's the thing, you gotta change the swoosh for yourself, not for the customers.