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The line cook at a diner in Boise showed me his mise en place and I almost quit my job
Stopped at this little 24 hour diner in Boise last month while driving through Idaho and sat at the counter where I could watch the line. This older guy running the flat top had his whole setup in these tiny deli containers, like 20 of them, each one labeled with tape and a marker, and he never once reached more than a foot away from his body the whole time. I'm talking salt, pepper, garlic powder, lemon juice, three different hot sauces, all pre-portioned and lined up in the exact order he used them. He told me he's been doing it that way for 22 years and his ticket times never go past 6 minutes even on a full rail. Meanwhile back at my spot we've got squeeze bottles everywhere and I spend half my shift hunting for the sriracha. He said 'your station should look like a surgeon's tray, not a yard sale' and honestly that line has been living in my head rent free. Has anyone else worked with someone who had their setup this dialed in? What did you steal from watching them?
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nina_hall4823d ago
Kept a roll of masking tape and a sharpie in my apron after watching a guy like that. Label everything once and you never stand there squinting at an unmarked squeeze bottle again. Twenty two years of the same setup means he stopped thinking about where things are, and that's the whole trick.
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