Joseph,
It is extremely important to discuss practical plating as it relates to what the student may be doing on externship and beyond. At the very least, a discussion of high volume production and plating is in order as well as, once again, stressing a sense of urgency. Other helpful disussion matters: the reality of how hot (or cold) the food item will be by the time it reaches the customer and/or, if a particular presentation will reach the customer intact after going from the kitchen to thd dining room.
Jae Gruber
