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Hit 400 covers in one Saturday and finally got why my old chef told me to stop plating so fancy
I run a small brunch spot in Providence and last Saturday we did 412 covers, which is a record for us. Around plate 300 I looked at the pass and realized half my time was going into little garnish tweaks nobody noticed, while the eggs were sitting and getting cold. I timed it: about 9 seconds of fussing per plate, which adds up to over an hour of my night on stuff that goes straight in the trash. My first chef told me years ago to cook for the table, not the photo, and I nodded and kept doing my thing anyway. So I cut the micro herbs and one sauce swoosh mid-shift and ticket times dropped from 14 minutes to 11. Any of you keep a garnish you know is pure ego because it just looks right?
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