Finally got my timing down on Sunday prep after 6 years

I've been running the line at a spot in Portland for about 6 years now and Sunday prep always kicked my butt. Last week I finally cracked it. I started showing up at 6am instead of 8am like I used to, and I knocked out all my mise by noon. It was the first time I didn't have to stay late or rush through anything. I even had time to test a new sauce recipe I've been thinking about. The trick was just getting there earlier and sticking to a written list instead of trying to remember everything in my head. Has anyone else found a weird schedule change that totally changed their prep game?

3 comments

3 Comments

blair_nguyen1mo ago

Honestly, the early arrival thing is huge but I think the written list part might be the real secret nobody talks about. In my experience, the brain just lies to you about what's done and what's not when you're in the weeds. I've been doing this long enough to know that a physical piece of paper on your station doesn't forget stuff when the rush hits. Your mileage may vary but I've seen so many cooks crash and burn because they thought they could hold it all in their head. Plus crossing things off with a sharpie gives you that little dopamine hit that keeps you going.

xena_bailey181mo ago

Wait, does putting ice in your walk-in before morning rush help anyone else too?

drew_jones311mo ago

Ice in the walk-in about 30 minutes before doors open is a solid trick because it drops the temp fast so cold prep stays colder longer. It's like how mechanics warm up the shop air compressor before first job - you gotta prime the environment before you lean on it. Small proactive steps like these save you from scrambling later, whether it's in a kitchen or anywhere else you're trying to get ahead of the chaos.