Professional Work Habits

Serving attractive food is largely a matter of being neat and careful and using common sense. This is an aspect of the professionalism we discussed in Chapter 1. Professionals take pride in their work and in the food they serve. They don’t send a plate to the dining room with sauce accidentally dribbled across the rim and maybe a thumbprint or two for extra effect—not because their supervisors told them not to or because a rule in a textbook says so, but because pride of workmanship prevents it.