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Ran a Wednesday service with zero remakes and I'm still buzzing about it
Last Wednesday was the first time in about four years that every plate that left my line came back clean, no remakes, no complaints. We did 112 covers in a two and a half hour window with a brand new prep cook on veg and my saute guy out sick. I had to move the grill cook over to saute mid-shift, which I never do, and the guy just clicked with it. The ticket rail never backed up past four and the dish pit stayed under control the whole night. It made me realize the weak spot on my line is not the crew, it's how I set up the prep list before service. Anybody got a setup routine they swear by for when someone calls out last minute?
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