This question came to my mind while reading the "personality plus" thread. Chef1x, was talking about quality, and how a chef has a trait of having to create a perfect plate. I have to create a perfect plate for myself. That's first to me. Second is the guest, they would probably love second rate work, but I want it better than they imagined. Third is for the restaurant, at least where I work now, so it looks good and people come back. When you are slam-weeded, and you do the same as if you only got one two top is what it is about. So anyway my question is who do you do it for CT members? Your sweat, blood, scars, and that big piece of dead skin on the base of your right pointer finger. who is it for? _____________IronChefATL__________________________ ___ Standards are not situational.