We had a lite competition is Seattle this weekend, one team used no garnish at all. They finished 3rd overall. If a team works on presentations it works using no garnish. I talked to a head cook a few days before the event, his rib turn-in he was going to use rib tips to fill the box. I reminded him that anything in the box could pick by the judges to eat and that he may want to rethink that.
I was the Rep for the competition and I will say they did a good job on the presentations.
I like the idea as a cook you can choose to use garnish or not, I've seen a lot of turn-ins where the team put so little thought in the use of garnish that they should have not tried.