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Rant: my prep list went from 2 hours to 40 minutes after I stopped writing it in order
I used to write my prep list top to bottom by station. Grill stuff first, then saute, then cold side. Took me 2 hours every single shift to knock it all out, and I'd still be behind when the first tickets hit at 5.
About 6 weeks ago the exec at the spot I work in Denver watched me write one out and asked why I wasn't starting the stuff that needs to sit. I had no answer.
Now I write it by time, not by station. Long braises and stocks go on first because they just sit there. Then anything that needs to cool before service. Knife work last since it's fast and I can do it while things simmer.
Same amount of work, 40 minutes instead of 2 hours. I felt like an idiot for not seeing it sooner.
What order do you all build yours in? Curious if anyone sorts by something other than time or station.
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