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Vent: a line cook told me my plating looked like a cafeteria tray and it stung because he was right
Last month at the spot I work in Chicago, a cook with 15 years on me looked at my seared scallop plate and asked if I was serving a hospital. I was mad for two days, then I dropped my squeeze bottle garnish and started leaving more empty space on the rim, and my chef noticed the change by Friday. So my question is, what is the one comment from a coworker that stuck with you and made you change how you work?
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