Stage at a fine dining spot and I still hate microgreens on everything

Last week I staged at this place in Portland where they put microgreens on literally every plate, even the dessert. I get that they look pretty, but the flavor gets lost and it drives up the plate cost for no reason. Three years ago I worked at a bistro that used them sparingly, just on one dish, and it actually meant something. Here it felt like a garnish crutch, not a chef's choice. Am I the only one who thinks we've gone overboard with the tiny greens? How do you decide when a dish actually needs them?

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