Garnish does three jobs: aroma, visual, edible. Every garnish must serve at least one. No garnish for show without function. Standards: lemon peels are cut fresh, never from yesterday. Mint is rinsed, dried, slapped before placing. Olives are pitted, never with pits. Brandied cherries are Luxardo, full stop. Pineapple fronds are trimmed clean. Discarded garnishes get composted (sustainable SOP). Sloppy garnishes signal a sloppy bar. The garnish is the last thing the guest sees before drinking.