Loading…
7
Stopped plating with tweezers at my Chicago spot, and my ticket times dropped 40 percent
For about 6 years I put every single garnish on with tweezers because that's what the last chef at my spot on Randolph Street drilled into me. Last month I watched our new line guy plate a seared scallop dish with a spoon in 20 seconds flat, and it looked just as clean as mine. I switched that night, and our Friday ticket times went from 18 minutes down to 11. Any of you still holding onto a tool or habit just because someone older told you it was the right way?
1 comments
Log in to join the discussion
Log In1 Comment
west.richard1mo ago
Man, hold up. Speed means nothing if the plate looks like it got hit by a bus at 11 minutes. A spoon can drop a perfect quenelle one night and smear sauce across the rim the next, and now you're the guy who lost his touch because he stopped practicing the hard way. Tweezers force you to slow down and actually look at what you're building, and that habit carries over when you're slammed. You swapped a skill for a shortcut after watching one guy nail it one time. Give it a month of Fridays before you call it a win.
8