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The prep cook at this diner in Reno was breaking down whole chickens in 4 minutes and I timed him
Stopped at a little diner off Virginia Street in Reno for breakfast and the prep cook was breaking down birds right at the counter. I timed him on my phone, 4 minutes flat per chicken, and he never looked down once. I've been doing it for 11 years and I'm at about 7 minutes with wasted motion. Anybody got tips for getting faster without hacking up the yield? I feel like I'm losing money on labor every single service.
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