That quiet server comment about prep lists made me rethink my whole system

Last Saturday during the dinner rush I overheard our new server tell the expo that my prep list looked like a maze. She said it took her 3 minutes just to find where the chives were labeled. I've been running the same laminated sheet for 8 years since I worked at a spot in Portland. It made sense to me because I wrote it, but nobody else could read it. I spent Sunday rewriting it with bigger sections and color coded stickers for each station. We tested it tonight and the backup guy found the shallots in about 10 seconds. Has anyone else had a front of house person catch a kitchen system that was broken the whole time?

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