Depends on what the criteria is of course. For most competitions, the basic stuff remains the same.
Don't use non-functional garnish (NFG)
Make sure you use the ingredients in the submitted recipe, and ONLY those ingredients.
Mise en place
Sanitation, station cleanliness, floor cleanliness
Judges like strong lines and clean presentations. No fingerprints on your mirrors and no smudges on your plates. This means, among other things, plate it once and once only.
Don't mess with the rim of the plate
Portion control. A half pie is not one serving!
Stuff like that.
Kuan