Hot take: mise en place is overrated for home-style service

I run a small 18 seat spot in Asheville and got tired of spending 2 hours prepping tiny cups for a 6 item menu. Last month I tried batching everything into 4 large hotel pans by station and just pulling from them during service. Cut my prep time down to 45 minutes and my line cook stopped complaining about wrist pain. The trick was labeling each pan with a dry erase marker on the shelf edge instead of on the pan itself. Now I do the same thing for catering gigs and it works even better. Anyone else ditch the little cups and go big or did I just get lucky with a simple menu?

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