valc91•5d ago

I finally stopped yelling at my line cooks about mise en place

Last Saturday during a brutal 200 cover dinner at my spot in Portland, I watched a 19 year old line cook freeze up trying to find the shallots I swore I prepped. I went off on him for 2 minutes, then realized I'd put them in the lowboy instead of the rail where he always looks. Three years of kitchen management and I still blame the kid before my own system. Anyone else catch themselves doing this, or is it just me who needs to label everything like a daycare?

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