Vent: my sous chef's 20 second plating tip hit me harder than I expected

Had a slow Tuesday at the tavern where I work, and my sous, Dana, pointed out I was stacking seared scallops like I was building a brick wall. She said, 'you're cooking for plates, not for photos, just let the sauce sit like a puddle a kid jumped in.' That small phrase from Portland made me look at every dish I've sent out for 6 years, and now I catch myself overthinking pretty vs practical. Anyone else have a coworker drop a one-liner that made you rework your whole approach?

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