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Switched my mise en place to done in 25 minutes with one small change, prep time dropped by half
I used to set up my station by grabbing everything at once and figuring out the order as I went, which meant walking back to the walk-in three or four times during service. Two months ago I started writing out the full prep list in actual order of use before I pull a single item, then I make one trip and stack things in the sequence I'll touch them. My set up time went from about 45 minutes to 25, and I stopped getting buried on Friday nights at the spot on Halsted. The weird part is nothing about my knife work or speed changed at all, it was just less running around. Anyone else build their list around the order of dishes instead of by station?
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