Can we talk about how a simple mise en place trick saved my Saturday service

I work at a busy spot in Chicago. Last Saturday we had 150 covers. Our expo line got slammed and I started missing components. Chef pulled me aside and showed me a trick. He said to arrange my prep bowls in the exact order the tickets come in. Top to bottom, left to right. That simple spacing made my flow twice as fast. Has anyone else tried this kind of layout for their station?

2 comments

2 Comments

josephb3514d ago

Isn't that just standard station setup though?

faithrodriguez14d ago

A buddy of mine at a French place in Portland tried that and said it saved his Sunday brunch shift. He told me he used to waste time hunting for the right shallots or herbs while tickets stacked up. Now he swears by the ticket order layout and says it cuts his station stress in half.