What trend in plating or presentation irks you?

I first realized that presentation made all of the difference when I noticed that my tuna sandwich tasted soooo much better when sliced diagonally. Paying attention over the years, there are two trends in fine dining that have me yawning: the constant use of arugula to green-up the plate [almost as ubiquitous as the parsley of yore, without the breath-freshening charm] and the random sprig of fried herb impaled in the protein. Are there things out there where you, too, are asking "Why? Why!?!"?

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