I just started working pantry for the first time. At my last job, they had me go straight to saute station, and then bumped me up to grill/fish station. So I missed out on mastering pantry!
Now I'm working at The Waterboy in Midtown, Sacramento. It's a pretty popular restaurant that a lot of chefs like to eat at. I thought pantry would be a breeze, but there's a lot of finesse involved! I'm finding that I'm having a hard time getting beautiful quenelles of ice cream, and plating salads. I mean, I'm getting the hang of it. But I really want to learn some different techniques and stuff! There's an art to it!
I'm also curious if anyone uses gloves for dressing salads, since we dont. I notice I'll get my hands super messy, try to wipe it off on the same towel every time, and it just feels messy. And then to go from plating anchovies, and then plating pastries, I feel like I should definitely put on a glove for that.