Why does nobody talk about how bad prep lists can wreck a service

I had a sous chef at my last gig in Portland tell me my prep list was 'optimistic garbage' and that I was setting everyone up to fail. He showed me how I was lumping all the delicate veg work right before service instead of spreading it out. I felt stupid at first but I changed how I sequence the whole thing now. Has anyone else had a prep list critique that totally flipped their system?

2 comments

2 Comments

the_abby25d ago

Yeah I used to think it didn't matter that much, but you’re totally right.

sean_martin4425d ago

@the_abby is right, it matters a ton. My first real prep list at a busy spot in Chicago looked like a treasure map drawn by a drunk pirate - all the delicate herbs and microgreens were scheduled for the same 15 minute window before we opened. Chef just stared at me and said "you ever seen a line cook try to chiffonade basil while the printer is screaming?" Fair point.