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Walked into a spot in Providence last week and saw the line cooks plating with tweezers while the grill guy worked bare hands
I was grabbing a beer at this 40 seat place on Federal Hill and the pass was right in view, and the two sides of that kitchen could not have looked more different. On one end you had a guy with a squeeze bottle and tweezers fussing over garnish for a $34 plate, and ten feet away the grill cook was flipping chicken with his fingers and wiping them on his apron. So I'm curious where you all land on this: is that just two jobs with two different needs, or does it bug you when one station is all about precision and the next one looks like a hot dog stand?
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