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TIL I was wrong about mise en place for short order cooking
When I started at a diner in Toledo back in 2008, I thought setting up every little thing before service was a waste of time. Then a busy Saturday breakfast rush hit and the guy training me, Sal, had everything in deli cups on his station, and he knocked out 47 orders in two hours without breaking a sweat. I finally set up my own station that way the next week and never went back. Any of you still skip mise on a short menu, or is that just me being stubborn?
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leo10710d ago
Sal's deli cup setup probably saved him more than just time too. When everything's already portioned and within arm's reach, you're not crossing the station mid ticket or second guessing if you grabbed the right thing, your hands just go. That muscle memory builds way faster when the setup never changes, so after a few weeks you're basically on autopilot even on a full rail. The real unlock is doing it the same way every single shift, because the second you start winging it, the rush is gonna find that one thing you forgot to prep.
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