Took me 3 shifts to see why my prep list was useless

I kept building prep lists like my old sous chef at The Diner on 5th, but this place runs a different pace and we kept running out of onions halfway through service. Turns out I needed to separate prep into before-open and during-service jobs, and I only figured that out after watching our line cook skip my list and work from his own notes for three days straight. Did anyone else have to throw out their whole planning method when they switched kitchens, or was I just being stubborn?

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