I hope this isn't a redundant thread, but I wasn't able to find this topic directly addressed in another place.
I'm trying to learn more about plating/food styling/presentation, whatever you want to call it. Everytime I'm on the line at a new place the plating seems innovative, well-balanced, thoughtful, etc, but because it's new to me, I'd assume that would be the case. I'd like to improve my plating "eye" so I thought I'd ask about the subject. Do you go by instinct, or are you making a list of components? Do you consider color and shape or should the food do its own thing? What kind of plates feel interesting or ridiculous? Do you have any books or sites that taught you plating?
Feel free to share pictures and personal stories - like I said, this is a thread for people to learn.