Line cook with 3 months on the job caught my plating mistake before I did

I was working the saute station at a spot in Portland when a new hire, maybe 3 months in, pointed at my plate and asked if the sauce was supposed to touch the rim. I had been on autopilot for a solid 20 covers and never noticed. He didn't say it like a jerk either, just quiet, like he wasn't sure if it was a rule. I wiped it and moved on, but it stuck with me all shift. How do you all handle it when the greenest person in the kitchen catches something you missed?

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