In professional kitchens, to give a plate "a wipe" means to tighten up a plate and wipe it free of debris, spilled sauce, or other detritus before allowing it to walk to the dining room. When plating, it is common for sauce to drip from a spoon or the bottom of a pot or pan and leave errant marks on the plate. The expediting chef as well as the food runners have an eye for these errors and will wipe the plate using plate wipes which are usually rolled paper wipes soaked in a water and white vinegar mix. It is generally frowned upon to use a side towel or bar mop to wipe plates. acidilated moist towelettes are preferred for sanitary reasons.