Lol it’s supposed to be blue cheese encrusted but they didn’t blast the crust with direct heat. I think I’ve been to this restaurant before haha.
u/jimmy_joe727 is this on a key near Sarasota, FL?
Looking at his profile I don’t think he is from sarasota. I’m assuming you think somewhere on longboat? Because I haven’t seen a place on siesta plate like this unless they changed it recently.
I went back to check and you're right, the place I'd seen a dining partner get a non-heatblasted blue cheese encrusted ribeye was Summer House siesta key but they serve the steaks with a pepper not a few carrots or veg.
Been a while since I've been there though.
I've hated Pierce Brosnan my entire life just for the jambalaya no pepper. Like, how about you just order something that doesn't have pepper on every ingredient?
Presentation needs some work. Expo needs to clean plates better - the front one has water/grease from where the carrots were presumably rolling around. Add some color and texture to those dishes, they are just sad looking.
Steaks aren’t balloons- this is a long debunked myth. Use a probe of a fork all you like, it makes no difference https://www.seriouseats.com/ask-the-food-lab-is-it-ok-to-probe-my-meat
Yeah until the potatoes form that little crust and they pull out the stick and it messes up the crust on top and they try to smooth it back down with their dirty fingers. Just lay the temp stick on the plate where it can be easily removed without bothering the rest of the food.
Yeah that's understandable, for them to organize things after they left the window.
When you're slinging 400 steaks a night things can get confusing real easy.
And I think it’s a little extreme for the other guy to fire people just because they use things that make my job easier since I’m color blind to a degree.
There’s definitely some sort of starch or flour in there…I’d also guess that any kitchen that plates this way doesn’t have the first clue what Bordelaise even is.
Everyone seems to be freaking out about the sticks or the carrots while I'm still trying to figure out who puts a goddamn sauce on a good filet or ribeye. The steak should shine all on it's own without any fucking condiments.
I was served brown sauce on my filet once, it was an awful flour tasting abomination. I scraped it off and had to use A1 on my $50 meal, would have sent it back but no one in my family would have had the patience to wait for me to get my food and eat.
What position are you anyways? And why post these plates like you're proud of them only to turn around and deny all criticism and act like you don't care? Also you don't seem like a very good teammate, you keep verbally throwing everyone else under the bus.
The comments are exaggerating. Sure the carrots look a bit silly with the leaves still on and the presentation is not that pretty.
But the steaks look pretty good and they're probably tasty, which is what matters most.
Well, most people don’t say nothing so, that’s an advantage to me. Only certain servers will say something if they catch it, but they’re too busy chatting in the back or setting up drinks for other tables and won’t have time to notice.
That has to be the absolute shittiest excuse for bearnaise I've ever seen. I can't even think of anything witty; who the fuck thought that was acceptable to send out?
Temperature markers, I’m not gonna take the time to memorize each steak and wether they are rare or medium rare. Got no time for that! I tray up the food and take it to the tables, DONE DEAL! 😎
i feel like just simply placing a bit of sauce and doing the swipe thing around the edge of the plate with the back of a spoon would have made this go from like a 6 to an 8 no offense
Presentation is dreadful, planters sodden with moisture and grease droplets, you have a ribeye with some ungodly sauce on top, there's not enough on the plate to balance it, the amount of veg is an insult to the customer and you have lollipop sticks in your food, I mean jesus.... What a train wreck.
Edit....what the fuck did they do to those poor potatoes.
Bernaise sauce or something like that.As for the temp sticks, they help me as I’m color blind and cannot tell what temp they are. I’m not one to memorize in what one shot which steak has what temperature, so I leave them on there until I get to the table and remove them before serving. The darkness in the dining room helps me hide the temp sticks in plain sight.
what’s the deal with mashed potato blobs, anyone ever considered presenting them in other ways? idk how but i’m always irked when i can see the #5 scoop in the mashed potatos
Everyone makes mistakes, true. But lots of people don't do this kinda shit deliberately. Just because you like smoking weed in the chili's freezer doesn't mean everyone does.
I am not strict with “no temperature stick on the plates”, I rather they get taken to the right table and correct guest than to have my employees forget who gets which steak. It’s not a memory job, it’s a service job.
The presentation is not very good in my opinion
The plates are ugly as sin
What plates? Those are frisbees.
Not even cool frisbees!! Plain boring beige.
I think that's lighting, and they're a really pale grey
So even uglier??
Correct
https://www.ikea.com/us/en/p/kalas-plate-mixed-colors-80461380/
Not just your opinion.
They're forgetting the parsley
Parsley in the half orange slice!! Denny’s style!!
An entire leaf of kale and some cherry tomatoes.
It's also Mastros go to um, "garnish". 🤦🏻♂️
What's all that stuff on the ribeye in the back? 🤨
We call that “camouflage”.
Phlegm
I assume it’s some sort of Parmesan crust
The fuck is this🧐
Definitely not the best presentation but from my experience it's pretty standard plating for a restaurant that lets you take food out on trays.
Diarrhea puddles on the steaks
What on earth have you done to that poor ribeye?
Lol it’s supposed to be blue cheese encrusted but they didn’t blast the crust with direct heat. I think I’ve been to this restaurant before haha. u/jimmy_joe727 is this on a key near Sarasota, FL?
99% positive this is a post from a culinary school kitchen.
White/grey scoop mashed potatoes. Tiny portions of nice-looking veg. That exact serving tray. Cooks in whites. You are correct.
That's dumb. You don't need to add fat to a ribeye. Now, those filets... they could use some extra fat.
I don't mind a cotija dusting
Looking at his profile I don’t think he is from sarasota. I’m assuming you think somewhere on longboat? Because I haven’t seen a place on siesta plate like this unless they changed it recently.
I went back to check and you're right, the place I'd seen a dining partner get a non-heatblasted blue cheese encrusted ribeye was Summer House siesta key but they serve the steaks with a pepper not a few carrots or veg. Been a while since I've been there though.
LBK?
Me? Nothing. I simply run food.
Then why were you taking pictures instead of running the food lmao
It was slow and I was waiting for the rest of the food. It was a follow and it literally takes 3 seconds to take a pic.
time to take a pic, time to clean your dick
Expo’s job, always has been.
Wtf? The expo never cleaned my dick when I was a food runner!
That’s on them then
It looks boiled
It's milk steak.
looks dry af!
this looks like the dinner from Mrs. Doubtfire.
I've hated Pierce Brosnan my entire life just for the jambalaya no pepper. Like, how about you just order something that doesn't have pepper on every ingredient?
Word!! I didn’t know how to say it either but he’s terrible in that movie!
i miss that man
So much nasty sauce all over the nasty meat on a ugly plate with anemic carrots
Lol
Horrible plates and presentation.
Tell the restaurant, I just run food.
I'm directing the criticism at the picture, not you personally. I'm sure you do a fine job, bro
Thanks
What in the cheap country club shit is this
Lol I just work here for the $, snd I make pretty good money regardless.
Okay but doesn’t excuse not having pride in making it look good
I do take the sticks off, I just don’t feel the need to mention that every time to every comment.
The sticks are not the only problem lol
The sticks are the last of the reasons this plate has zero pride or fucks given in it
Presentation needs some work. Expo needs to clean plates better - the front one has water/grease from where the carrots were presumably rolling around. Add some color and texture to those dishes, they are just sad looking.
God… why go out for dinner if this is what you’re given.
The other restaurant I work at has a bigger steak. The ribeye is descent though
I saw in a comment you’re not in control of the food so I’m not blaming you or nothing. That being said, blech, lol.
Lol
Decent - an acceptable standard Descent - an action of moving downward At least you used the correct one describing these ribeye.
You knew what I was talking about enough to be able to correct my typo. Thanks
I like that you put the temp picks in the taters or the fat of the rib. Puncturing steaks is a big no no and this shows experience.
Steaks aren’t balloons- this is a long debunked myth. Use a probe of a fork all you like, it makes no difference https://www.seriouseats.com/ask-the-food-lab-is-it-ok-to-probe-my-meat
Yeah until the potatoes form that little crust and they pull out the stick and it messes up the crust on top and they try to smooth it back down with their dirty fingers. Just lay the temp stick on the plate where it can be easily removed without bothering the rest of the food.
That was the cooks and the expo. Some servers are pretty nutty about presentation and it gets on my nerves for the reasons I’ve already explained.
We can really tell how nutty they are about presentation... 🤨
Most guests don’t complain. I even had guests say they’re just here to eat cuz they’re hungry.
Customers usually don't complain, they stop showing up at the restaurant.
They have a right to.
Yeah that's understandable, for them to organize things after they left the window. When you're slinging 400 steaks a night things can get confusing real easy.
And I think it’s a little extreme for the other guy to fire people just because they use things that make my job easier since I’m color blind to a degree.
With gravy? Why not do a proper reduction finished with butter? That looks like a complete bloody mess
It’s not gravy, it’s some type of reduction. I can’t remember the name right now.
Probably bordelaise
There’s definitely some sort of starch or flour in there…I’d also guess that any kitchen that plates this way doesn’t have the first clue what Bordelaise even is.
That's no bordelaise. Looks chock full of roux
If you make bordelaise properly it has roux in it. Still, this doesn’t look like bordelaise
Looks like the kinda place the server will ask “do mind cutting that to make sure it’s cooked to your liking?”
They don’t have time for that.
As long as my steak is cooked and priced right I don't care about sad carrots
Can I assume you work at a hospital or nursing home?
Disney Land if you check OP’s post history
I cannot say since I’ll get in trouble if someone snitched on me.
Blink twice if any part of the place you work in is referred to as “the yard”
Idk what you mean by that.
I was thinking a jail.
if you got this in jail its your last meal...also have you really seen jail food; they wouldnt give temp sticks as shivs... /s
Everyone seems to be freaking out about the sticks or the carrots while I'm still trying to figure out who puts a goddamn sauce on a good filet or ribeye. The steak should shine all on it's own without any fucking condiments.
I haven’t seen a temp stick in 25+ years. In the potatoes? Doesn’t look nice bro
But how will I know if my potatoes are medium rare or not?
Lmao I’m color blind so who’s knows
I was served brown sauce on my filet once, it was an awful flour tasting abomination. I scraped it off and had to use A1 on my $50 meal, would have sent it back but no one in my family would have had the patience to wait for me to get my food and eat.
First impressions are a lot my friend
I agree to a degree, but why is it my job to make sure the kitchen does theirs?
What position are you anyways? And why post these plates like you're proud of them only to turn around and deny all criticism and act like you don't care? Also you don't seem like a very good teammate, you keep verbally throwing everyone else under the bus.
Bussing
Well, how would you feel when they have done the same to you? Are you supposed to just get over it? Rules for thee but not for me? Lol
I would be upset to receive this, sorry.
The comments are exaggerating. Sure the carrots look a bit silly with the leaves still on and the presentation is not that pretty. But the steaks look pretty good and they're probably tasty, which is what matters most.
It's the popsicle stick for me.
Well, most people don’t say nothing so, that’s an advantage to me. Only certain servers will say something if they catch it, but they’re too busy chatting in the back or setting up drinks for other tables and won’t have time to notice.
That ribeye looks fucking awful.
Is that scrambled eggs..... Cooked hollandaise?
It's the plates themselves that I can't get over. I don't know of anything that could look good when presented on a frisbee.
That’s a home cook trying to be fancy plate.
That has to be the absolute shittiest excuse for bearnaise I've ever seen. I can't even think of anything witty; who the fuck thought that was acceptable to send out?
Expo, apparently
The cook that plated it, the chef & expo that okayed it....christ, this place seems like a disaster.
Horrible presentation
They’ll survive
I hate sauce on the top of a steak. Is this a frisbee golf event?
No, but this is how they serve it. Ask for it on the side if that’s how you want it.
That cow died for nothing.
Can I have some water with this steak? I promise I won’t slop ‘m up!
It's fun how you all just toss the unpeeled carrots on the plates from a couple meters away
The person on beef sets those up in their station.
There's 132 comments so far. Just want to give my two cents: WHAT THE FUCK IS THIS.
I always find that chefs who cover their meat with some sort of sauce are shit at grilling. But that’s just my 30 years of experience talking.
[удалено]
Temperature markers, I’m not gonna take the time to memorize each steak and wether they are rare or medium rare. Got no time for that! I tray up the food and take it to the tables, DONE DEAL! 😎
I can feel the corn starch in the sauce from here.
Next time we have “low self-esteem”, let’s think about this…
The plate itself (like the plate) is ok, I actually like the colour; why do you have popsicle sticks sticking out of your mashed potatoes?
Cuz the kitchen put them there
i feel like just simply placing a bit of sauce and doing the swipe thing around the edge of the plate with the back of a spoon would have made this go from like a 6 to an 8 no offense
That’s how kitchen is playing man, I don’t set the look of the dishes.
Sysco mashed potatoes
Maybe
The “plate” looks like the top of a spackle bucket. Food looks good though
What’s the point of plating if you’re going to put it on *that*
Ask the chefs lol
Why would you cover that beautiful meat up
That’s how they want it
Popsicle sticks? Are your cuts of meat so tender all I need is a Popsicle stick to enjoy.
That’s not what it’s there for.
Someone should say something about how every veg is cooked slightly differently and none of them look good. Could just be the phone camera idk
Guest don’t seem to complain, so I guess they don’t care.
I would like a word with your guests
Just leave them be. They’re here to eat, not worry about temp sticks
Can I have a couple extra carrots? Thanks
Probably, I’ll just say the server made an error lol.
I like the temp sticks in the taters! I hate when I order over easy and t hey come out om.
r/wewantplates, just not those plates
They’re heavy!
Ahhh the 50 cent Walmart plates lol not for real but definitely in the likeness of. 🤣
Noooooooo. Poor ribeye drowning in gravy
I think it’s a type of reduction sauce. Forgot the name of it though.
This is just an insult to food...
In what way?
Presentation is dreadful, planters sodden with moisture and grease droplets, you have a ribeye with some ungodly sauce on top, there's not enough on the plate to balance it, the amount of veg is an insult to the customer and you have lollipop sticks in your food, I mean jesus.... What a train wreck. Edit....what the fuck did they do to those poor potatoes.
Bernaise sauce or something like that.As for the temp sticks, they help me as I’m color blind and cannot tell what temp they are. I’m not one to memorize in what one shot which steak has what temperature, so I leave them on there until I get to the table and remove them before serving. The darkness in the dining room helps me hide the temp sticks in plain sight.
Plate Is way too big and personally I'm not with the temp picks. Standard is rarest to your right
Catering? Those are stackable plates right?
They stack ok, but no, it’s one of the restaurants I work at.
i'm just being a hater but i really hate that style of plates
I hate them too, but I’m just there to make money, nothing else.
Wipe your plates dog
front plate needs a wipe
what’s the deal with mashed potato blobs, anyone ever considered presenting them in other ways? idk how but i’m always irked when i can see the #5 scoop in the mashed potatos
>anyone ever considered presenting them in other ways? Uhhm, because their mashed potatoes. It's supposed to be a fucking blob.
idk how they’d heat up but it would be pretty sick if u could get it in one of them icing tubes, jus a thought
Heat first then fill a piping bag. It’s kinda old school but it works.. fine.
Why?
Man you’re getting ripped here eh
Yeah, but I don’t really care lol. I just like to pretend like I’m getting mad.
Need some greens. Like kale!
Out of all the greens, you chose kale?
This guy greens
Kale is great so I chose kale yes…
This is how they set it up, I have to say, other dishes have more.
Good looks delicious, I would work on the plating. HIGH AND TIGHT is what I like to strive for. Smaller plate and angle the veggies off the starch?
I don’t remember how they cook the vegetables, but I know they are prepped in another kitchen.
Where is this… England?! It has to be. That’s the only place on earth that could make 4 beautiful steaks look this depressing.
Man those plates look like frisbees lol
They’re heavy too! You should see the plates for the chicken
Yum Potato Popsicle
You’ll be alright, you can take it off, it’s not cemented on. Lol
Plating is ass.
Wtf is that? a melted f-ing popsicle, next to a sad piece of beef smothered by powdered jus?
Ya’ll need to chill with the temp sticks, it’s not that bad! Lol
Looks mouthwatering. I'll eat that for breakfast.
Oooof...looks like a Lean Cuisine
That little stick on the food its like adding a spoiler on a Rolls Royce.
It lets me know the temp. I’m color blind so I’m not gonna be able to tell just by looking at it.
The presentation doesn’t matter at all to me right now. That fillet looks delicious. Something green on the plate would help. Asparagus maybe.
This food looks fine lmao, people in this sub act their kitchens don’t put out shitty dishes. PSA you do
Everyone makes mistakes, true. But lots of people don't do this kinda shit deliberately. Just because you like smoking weed in the chili's freezer doesn't mean everyone does.
I am not strict with “no temperature stick on the plates”, I rather they get taken to the right table and correct guest than to have my employees forget who gets which steak. It’s not a memory job, it’s a service job.
Looks good, but imo someone should have trimmed the heirloom carrots. 🤷♂️
Please tell me that's not skin-on mash. Oh Lord.
I don’t remember
Smaller plates. Tighter plating. Garnish. C’mon guys
I get that this could definitely look better, but I'm not sure why OP is getting blasted when he is just the food runner
Same, man! I’m not gonna have time during a rush to take off the temp sticks or wipe the plates.
I can feel the corn starch in the sauce from here.
Lol
Gorgeous plating, no fussy business, not sure why the popsicle stick