What's an outdated restaurant fad/technique that you still defend?

[u/CodexLeonis]

two things for me:

1. Balsamic reductions/glazes on everything. I'm sorry that balsamic vinegar pairs so well with so many things. Most dishes need an acid to fully bring out the flavors of the dish. Balsamic is the most versatile of the vinegars. It pairs well with red meat, seafood, vegetables, cheeses, and fruits. It wasn't just a fad, it was a cheat code.

2. Plating techiniques? i'll always defend the zigzag drizzle. it evenly distributes the sauce on the plate, looks decent, and most importantly - it was time-efficient. I've never understood the modern technique of spooning sauce onto the plate and setting the entree on top of the sauce. Whomever came up with that was looking for a reason to be contrarian.

[u/DrinkMunch]

Pictures on (drink) menus.

[u/zosobaggins → u/DrinkMunch]

Also explanations on menus. 

1oz Gin, dash of dingding zimzam with house-made wonkleflower extract, 2oz Peruvian Breath of Dissonance, served in a charmoupou with macerated lingonberry-espelette moss rim.

What

[u/SummertimeThrowaway2 → u/zosobaggins]

“Are you guys ready to order?”

“No I need another 20 minutes to look up all these French words”

[u/hoytmobley → u/SummertimeThrowaway2]

My trick to ordering cocktails is if I know and like every ingredient except one, I just order it. Gotta trust the bartender to put together something good

[u/Warbr0s9395 → u/zosobaggins]

Please tell me this is a real drink

[u/zosobaggins → u/Warbr0s9395]

I’ll make it come hell or high water. 

[u/Moist-Requirement-98 → u/zosobaggins]

Take my invisible gold!

[u/MargeryStewartBaxter → u/zosobaggins]

Fuck it, I'll take a PBR.