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Burned 40 orders on a Friday, now I swear by mise en place timers
Last Friday during a 200-cover rush, I skipped my usual prep timer and tried to wing it on a new tagine recipe. Chicken went in late, sauce reduced too fast, and we fired 40 plates off schedule before I called it. Anyone else use physical timers for every station task, or is that overkill once you're past the first year?
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fisher.thomas23h ago
Timers are like alarms for the rest of life, you set them because you know your brain will lie to you when things get loud. Went back to them after one bad shift and never looked back.
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