Do it table by table, use a pencil to cross off. Do not talk with the servers or food runners. You let them know when you are ready to sell the ticket.
Struggling with plating on the line
Hello! I need some advice. I'm fresh out of culinary school and recently was hired at a high volume restaurant. My job is to simply plate the food the line cooks prepare and most of the prepared food is already on the line ready for me to plate it and send out. The problem I'm having is keeping up with a the hundreds of tickets I receive daily. My question is how can I plate faster and keep track of all the tickets at the same time?
I know I can't just focus on one ticket at a time, I have to think several tickets ahead. so what I'm doing now is setting up several plates from several tickets at the same time and just plating them as the tickets come in. Is this a good way to finish faster?
I know I can't just focus on one ticket at a time, I have to think several tickets ahead. so what I'm doing now is setting up several plates from several tickets at the same time and just plating them as the tickets come in. Is this a good way to finish faster?
1 - 2 of 16 Posts
So you put 2 chickens on table 1, one beef on table 3, on fish on table 2, go back and look at table 1 ticket and put a fish on 1?
What I mean is pick up the ticket for table 1, plate all of them and send it, then go to the next table.
Or are you saying you just have difficulty scooping stuff onto the plate?
What I mean is pick up the ticket for table 1, plate all of them and send it, then go to the next table.
Or are you saying you just have difficulty scooping stuff onto the plate?
1 - 2 of 16 Posts
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