Not only in restaurants, but now cooking shows that air on television are infested with this plague that I'll describe as follows: the chef pulls out a clean plate, then he pulls out a small portion of protein whether that be fish, poultry, beef or heaven forbid toffu and fidles with that until it's just perfect in the middle of the plate, this may be done bare handed or using the graber tool....next, the chef places a small vegy on the protein then, using a teaspoon, scoops up a few micrograms of gravy and places a few drops around the protein and vegy. It's not over yet....the chef will fiddle with the above, usually bare handed or using tongues and then wipe the perimeter of plate with towel. By the time the plate arrives to guest, those few micrograms of gravy have literally evaporated.
Doesn't that p!$$ you off? No wander why the price of food is sky rocketing.