Arrangement: The chef ensures that all elements of the dish are arranged artistically, following principles of color, texture, and balance. They pay attention to the placement of each component to create a visually appealing composition.

Cleanliness: The chef inspects the plate for any smudges, fingerprints, or spills. They use a clean cloth or a paper towel to wipe the edges of the plate, ensuring it looks pristine and inviting.

Freshness: The chef checks that all garnishes are fresh, vibrant, and appropriate for the dish. Wilted or dried-out garnishes are replaced.

Symmetry and Precision: The chef places garnishes with precision, making sure they complement the dish without overwhelming it. They also ensure that sauces, drizzles, or any final touches are applied symmetrically and in the right quantity to enhance the overall look of the plate.