Originally Posted by ChefDave11
Just remembering back to my good ol' days working on the line...
I always preferred having my station - whichever it was - be solely mine. Closing up at night and leaving it prepped and organized; or if lacking then at least I knew exactly what I needed to do in the AM. Unless it were my clone working it when I wasn't, I could never handle working my station without that continuity. On the occasions when I was out of the restaurant for a cooking demo or off-site event, coming back would always take an extra 1/2 hour to get it reset to the point where I could work "blind".
I was doing some observing Saturday night because of a post I read on here, might have been from you, but I know you were in the thread... anyway, you can always tell a good cook by how well he gets his routine down. I would talk to each person on the line individually and see how well they could continue with the tickets. The most senior line cook didn't miss a beat, joking and laughing with me all while dropping down in lowboys, checking tickets, calling times, and getting his plates ready
The second guy, while not as smooth, just the same. Pretty fluid in how he went through clearing the board
The last one, who's been with us ~2 weeks now would have brief moments where you could tell she would forget what she was doing or where she was going next
Then I jumped on line during rush and noticed when I left my water bottle on the pass instead of above my grill, I would reach for the water bottle knowing it wasn't there, then totally forget what I was doing. My body went for muscle memory after thinking "burger, meunster, melt, bottle, ???????????"
No water bottle found then I would be lost. It was very interesting. The point is, closing and opening your own station is best... lol