To sauce or not to sauce.... that is the question......

[ghost9mm]

This is just me but I am not a heavy "dripping down your arms" sauce fan.  I have started putting a quick glaze on them after they are done.  They will be warm enough for the sauce to "set", much like a glaze.  Still get the sauce flavor without all the heavy sauce deal.

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[hal4uk]

I do half dry half sauced and provide sauce on the side in case some prefer. This way you can have several sauces for different tastes. But see a bunch who prefer them un sauced.

Heck yeah, Viper!!! 
Some folks like no sauce, and the others --- heck -- Why not give them a choice?
Yet, when you serve some already sauced, it is a good hint that this is the chef's choice!!!  Brilliant!!!

I think that solves this AGE OLD question just perfectly...

YOU CHOOSE: 
No sauce.
Chef's sauce.
Pick your own sauce.