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A line cook in Nashville told me my mise was 'a yard sale' and it fixed my whole service
Two years back I was working a 180 cover Saturday and kept falling behind on the saute station. A guy who ran the line at a spot on 12th Ave pulled me aside after close and said my station looked like a yard sale, everything out with no order. He showed me how he groups by pan, not by ingredient, and keeps only what fits in arms reach. Next shift I set up that way and got out 20 minutes earlier with no tickets over 9 minutes. Curious how the rest of you lay out a high volume station, do you go by dish or by ingredient?
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nguyen.angela1mo ago
Grouping by pan makes so much sense because your hands already move to the pan before the food, so the setup matches your body instead of your brain. At my last spot we pushed it further and labeled the reach zone with tape, one strip for sear pans, one for sauces, so a new guy could find things without asking me mid rush. Takes ten minutes to set up the tape and it saved way more than that on a 200 cover night.
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