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I quit doing all my mise en place before service and my line cooks stopped hating me
I used to spend the whole afternoon before dinner rush breaking down every single thing into matching deli cups, like some kind of robot, and it always fell apart by 7pm anyway. Now I do the 2 or 3 things that actually matter at the last second so they are fresh, and my crew stopped eye rolling at me. Anybody else find that the textbook way is just not how a real kitchen runs?
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reese_hayes7126d ago
So a few deli cups and some prep work made your whole crew hate you? Come on, that seems like a stretch. Every kitchen I have ever been in, the complaining is about the rush and the heat and the tickets, not about how many matching containers are stacked in the walk in. Doing stuff at the last second works until it does not, like a surprise party of twenty showing up at once. If skipping prep fixed your whole mood in there, the problem probably was not the prep in the first place.
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