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I used to think mise en place was overrated. Now I get it.
Worked a brunch service last Saturday at The Griddle in Portland and got buried during the 11am rush. Had to grab cilantro and limes mid-order while my pans were smoking. Switched to full mise en place for Sunday service and cut my ticket times by almost 4 minutes per table. Anybody else have a moment where a basic kitchen habit finally clicked?
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ray_carr25d ago
The 11am rush is where mise en place proves itself every time. Once you start thinking of your station setup as a flow chart instead of just a pile of ingredients, it changes everything. Sunday service showed me that grabbing things in advance isn't just about being neat, it's about keeping your head in the game when tickets start piling up.
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quinns2025d ago
Four minutes per table? That's wild man. I can barely shave 30 seconds off my Sunday gravy train at best. @ray_carr said it best about the flow chart thing, but hearing it laid out with actual times like that makes me think I should give mise en place another shot. I usually just toss everything in a bin and hope for the best, but you might have convinced me to actually label a few things.
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