I was going to leave this one alone, but,.......one factor to consider.....after about 10 hours working hard.....virtually any line cook or chef's productivity and level of focus will start to suffer greatly. A sixteen hour day(7am until 11pm), just ain't practical. For smooth seemless service from the kitchen, you can't have a zombie on the line......10 hours OK....anymore is counterproductive. It goes like this....health, family, work....never forget it or you'll never be able to hang on to any of them....let me tell you.... |