Another way of saying what the judges above have mentioned is the judging schools can get into teaching what could be wrong with the box.
Did a volunteer stack boxes to carry inside and yours has sauce on the lid?Did they slide the box down the turnin table and an otherwise pro looking box have jumbled ribs,or garnish that is strangely misplaced?Does a novice Table Capt show the box from the side,or upside down and make the entry look poorly presented.
Does a local restaurant cook turn in a box of ribs or chicken that doesn't have the beautiful color of others and style of cut,so we let that poor appearance ,that actually eats great, influence our low taste/tenderness score?
Yes,in some areas,with large,quality contests there can be very fine distinctions among the very finest cooks and then these get to be deciding points.
Some judges/cooks that have been around awhile might say"would you drive across town and spend your money to eat the entry"?
There is not a score for this,but might be an underlying attitude.
![Smiler](/static/images/graemlins/icon_smile.gif)
Some journeyman judges might say watch and listen to the others at the table and you'll learn the good and bad about judging.
Give the cooks the benefit and enjoy yourself.