Alright guys and gals. I have a question for all the line cooks and chefs out there. I just started in Chicago culinary world. And I have joined up with this Grassroots Neighborhood Eatery. Now this place has been ((Recently renamed)) and a new chef has taken over. He is trying and is a year ahead of me in the culinary world. Now the older guys that have worked there for more than 4+ years have seen the last chef run it into the ground. This is where the problem arises. These older guys are all set for "Speed over Plating"; yet there is NO uniformity. The plates of zero consistency other than the volume of the food. Which is a "rough estimate". Now as a serious cook, this both frightens me and terrifies me. I can see where speed over plating is essential. But I also know people eat with their eyes first. I have personally started my own "style" of plating. And everyone is upset that I am not up to their standards for speed over plating. My inquiry, is to learn the plating while the season is slow. ((We are right next to a main theater which has select seasons to offer.)) And that, this method to myself, I can build my speed for the plating and increase the speed of the plating to a "presentable standard". That is to say while the season is slow and that way when the busier season hits, My speed will be on par with theirs. I am looking for something that will both draw the attention to the plate without losing the efficiency of the speed as well. I basically run the Garde Manger side as well as learning the grill. The Grill is very clean and cut and nothing to write home about. But, I know that salads and pizza's can be "Spruced up" to be made more appealing. The problem: Chef already knows there is no standard and there needs to be one. The older guys at the restaurant wont sacrifice speed for uniformity. And, me, the new guy on the chopping block that wants to see better standards! So, without breaking the team, how can I present this to having ONE standard at the restaurant without losing the line over this? PS the Older guys had seen the last chef of 18 years run it from a fine dine down to a "lower end bar" pub. The new chef wants a southern style "High End" bar cuisine.