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Told my sous to stop plating with tweezers on our $28 bistro menu, and the ticket times dropped 4 minutes
Everyone on my line pushed back hard when I switched to a single spoon and a squeeze bottle for garnish, said it looked lazy. But we did 180 covers last Friday at Ruby's on 5th and nothing came back to the pass looking sloppy. Anybody else ditch the tweezer thing for volume nights, or am I the only one who thinks it's overrated?
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emery_taylor6d ago
Man, four minutes is four minutes and that's real, but I'll die on this hill: tweezers aren't the problem, bad technique is. I've watched guys spend 90 seconds on a single plate because they're chasing a perfect micro-herb placement, that's on them, not the tool. A spoon and squeeze bottle can look tight, sure, but on a $28 plate people are paying for the look too, and I've seen squeeze bottle sauce go full Jackson Pollock when the line gets slammed. You ran 180 covers and nothing came back, great, but did your regulars notice the plates got simpler? That's the part nobody checks. Fast is good until the food stops looking like it's worth the price.
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