Hit 2,000 covers at my station, number 1,500 was the wake up call

Been on the line at The Silver Skillet in Nashville for about 18 months now, and last Saturday I hit 2,000 covers on my sauté station. Sounds random, but cover 1,500 was some busy Friday where I almost sent out a raw salmon over rice, and I realized I'd gotten too comfortable with the same four pans. Since then I've started testing my own mise every 45 minutes, and it's weird how a number on a ticket spikes the focus. Anyone else track their own counts and hit a weird milestone that made them rethink their flow?

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hunt.aaron1mo ago

Counted 4,000 before burning my hand and forgetting the whole system.

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