The Importance of Attention to Detail

I am always impressed to see true craftsmanship from a chef and a fine attention to detail.  I can't recall a better example than the food display at Live Aqua in the Aqua Club.  For today's late morning snacks they had a display of seated tuna and salmon. By itself maybe not much different than I have seen elsewhere.  Although the individual marble slabs were a nice touch.  

What set this apart was the fine detail that went into each of the condiments.  And something I had never seen.  Here you see some wasabi, a mustard  capers and some onions.  

And here we have egg white, egg yolk, parsely and lime.  But I have never seen where a sous chef has taken a lime wedge and sliced out only the pulp.  

You get all the flavor of the lime without having the "bother" of squeezing.  Definitely a first for me.  Have you seen this?  Let me know in the comments.