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Heard a line cook say plating is just for Instagram and I think that's dead wrong
Last week at a spot here in Portland I heard a cook say plating only matters for photos and that real cooks just get the food out hot. I get the speed argument, I really do, but I've worked both ends of it and how a plate looks changes how people taste it before the fork even hits. I did a simple roasted squash dish at my last job and took 30 extra seconds to wipe the rim and stack it with some care, and the same dish got sent back zero times that week after a month of random complaints. When food looks thrown together, guests assume it was thrown together, and that hits your tips and your reputation. We're not painters, but presentation is part of cooking, not some extra hobby for social media. I'm not saying spend 5 minutes tweaking sauce dots, but the idea that looks don't matter is just lazy. Where do you all draw the line between fast enough and sloppy?
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