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With all the competition in the restaurant business, it’s no surprise that some institutions want to stand out from the crowd. A great way to do that is through interesting food presentation and unique dishware. However, some chefs go too far with their creativity and, at times, start to inconvenience their customers, making them exclaim, “We want plates!”

In this article, we collected the best-of-all-time instances where diners were served some of the most bizarre-looking dishes. From magnetic pillows to tires, scroll down to find the weirdest vessels people had to eat food out of.

#1 “Here’s Your Beef Wellington Starter. Is There Anything Else I Can Get You?”“Tetanus Shot, Please”

Image credits: wewantplatesofficial

#2 Bread Chips On A Comb

Image credits: Ralph_Cane

#3 “Don’t Eat The Rocks” – Waiter Upon Serving

Image credits: swflmeli

Most seasoned chefs know that eating is more than just the taste. After all, people start judging the flavor of a dish just by looking at it.

In fact, it has already been proven that people do eat with their eyes.

A team at Oxford University tested this by observing the reactions of diners to food presented in different ways. A chef and one of the authors of the study designed a salad resembling the abstract artwork “Painting Number 201” by Wassily Kandinsky to find out how plating dishes affects the dining experience.

#4 Caesar Salad Or Charlie Brown Christmas Tree?

Image credits: nonsonosvizzero

#5 My Bread Served Inside Roadkill

Image credits: urdsrevenge

#6 It’s Getting Out Of Hand

Image credits: psburton

30 men and women were served one of three salads with identical ingredients, resembling the painting, a regular tossed salad, and a geometrical formation. Before the participants tasted the dish, the Kandinsky-inspired plate was rated higher for artistic presentation and general liking.

They were even ready to pay twice as much for the meal as for the other options. After finishing their portion, participants also rated the artwork salad higher for taste.

#7 Blood Pancakes In A Mask

Image credits: louiseverard

#8 Saw This On Twitter

Image credits: WafleFries

#9 Turns Out The Best Plates Are At Arm’s Reach

Image credits: pophya

The authors believe that this research adds to the evidence that the appearance and presentation of food can affect the dining experience.

Tableo, a restaurant booking system, further explains that a beautifully served dish attracts attention and increases appetite. It also makes the restaurant stand out from the crowd and leaves a lasting impression on customers. The company also mentions the social media potential, as visually appealing dishes are more likely to be shared, giving the restaurant free exposure and advertising.

#10 Espresso… To Go

Image credits: Vitou-Galeno-131

#11 Please Take A Charcuterie And Have A Seat

Image credits: reddit.com

#12 A Meringue Served On A Magnetically Levitated Pillow

Image credits: Couldnt_think_of_a

However, the rectangular plates decorated with colorful dots, squiggles, and swooshes and gastronomy dishes embellished with microgreens somehow got transformed into bloody marries topped with giant burgers and pizzas served in tires. Sure, it may be a creative and interesting presentation, but it often becomes too gimmicky for people to eat, and not all restaurants are appreciative of being shared on the “We Want Plates” project.

#13 Most Expensive Restaurant I’ve Ever Been. Chef Literally Made The Starter In Our Hand

Image credits: Zero_Boss

#14 Why?????

Image credits: dayzdai

#15 This? Oh, It’s Just An Orthodontic Mould Of The Restaurant-Owner’s Mouth From Barcelona

Image credits: wewantplatesofficial

The creator of the project, Ross McGinnes, even started requesting a simple plate when he was given a meal that came straight from National Geographic. After sharing this with his followers, they followed suit, posting photos of before and after photos of their meals and dishware. And just like that, a simple internet joke turned into a real-life protest.

#16 Gravy In A Urinal

Image credits: TheBrontosaurus

#17 Multi-Flavor Pizza Served In A Tire

Image credits: fndo84

#18 So I Went To Alinea This Weekend

Image credits: dabuttmonkee

In order to avoid requests for chinaware, professional cooks should really consider the type of plates they use to display their dishes. One of the top chefs, Jim Solomon, advises, “Choose a dish vessel that makes it easy for your guest to eat.”

#19 Friend Of Mine Went To A Restaurant And Their Starter Came In A Book

Image credits: deadsocial

#20 I Have A Sinking Feeling About This Quesadilla

Image credits: reddit.com

#21 Upscale Restaurant – Serves Cocktail In An Old Soup Can. Why?

Image credits: Simonsaid2

In addition, he recommends matching the way a restaurant presents food to its theme. Small ethnic restaurants with grandma-style cooking shouldn’t serve plates with architectural compositions. In this type of institution, guests would expect a simple and welcoming presentation served with an unfussy and rustic edge. Meanwhile, in more expensive and hip restaurants, diners would already anticipate a higher degree of artistry.

#22 The Chips Come In A Rock

Image credits: clarkkent34

#23 They Gave Me A Mirror So I Can Look At My Lonely Ass Self Lmao

Image credits: Derockk

#24 Sushi For M’lady?

Image credits: SuperJezus

When it comes to garnishes or decorations, anything that is used needs to be edible. Everything on the plate should be placed with the intention of elevating taste first and the way it looks second. The waiter warning guests that rocks or uncooked potatoes on the platter can’t be eaten is not at all adding to an enjoyable experience.

#25 This Was A Tiramisù, The Top Layer Was Crushed Oreos. Delicious, But How Did They Come Up With This?‭

Image credits: WeWantPlates

#26 A Friend Of Mine Showed Me This Photo Today, Served In A Restaurant In Las Vegas

Image credits: 1itt1ekids1ov3r

#27 Yes, I Would Like Your “Mini Corn Dogs On A Ceramic Decorative Pillow” Please

Image credits: GimmeSomeLoven

Chef Michael Welch recommends, when in doubt, keeping it simple. “Overcrowding the plate with unnecessary oils or spices or microgreens just takes away from the food you worked so hard to make,” he says. “Subtraction is your best ingredient. A properly seared steak with some fresh watercress and perfectly roasted baby potatoes will look better than the fanciest of plates with subpar cookery,” Welch explains.