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Can we talk about mise en place, because my old way was just chaos with a cutting board
I used to chop onions first, then garlic, then realize I needed parsley and do the whole dance over again, which cost me about 10 minutes every service. Now I lay out every single item on sheet pans in the order they hit the pan, and last Tuesday's dinner rush at the restaurant actually felt calm for once, so how do you all set up your station when the tickets start stacking?
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james_torres11d ago
Doesn't laying out every single item on sheet pans before service eat up a ton of space and time in its own way? I get the calm part (no more mid-service scramble), but for me a short list taped to the board plus a few backup bins beats covering the whole station in pans. Curious how you handle a menu change mid-week when all that setup is already built out.
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