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Serious question, I tried mise en place on Saturday and skipped it Sunday, and Sunday nearly killed me
Last Saturday I laid out every single thing before service at our 40 seat spot in Boise, sauces, diced onions, even labeled squeeze bottles, and we sailed through 90 covers without one ticket over 12 minutes. Sunday I rolled in cocky, skipped the setup, and by 7pm I was digging through a lowboy for parsley while a server yelled at me that table 6 wanted their salmon without butter. Is it just me, or does skipping prep feel fine for about two hours and then it all falls apart at once?
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richard6108d ago
That "feels fine for about two hours" thing is exactly what got me, I used to skip setup thinking I could handle the rush without it. Then one bad Friday taught me the same lesson you learned Sunday, it never fails at hour three.
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