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Line cook meltdown at my old spot changed how I write prep lists
Working the grill at a busy spot in Portland last summer, our new guy lost it during Saturday rush because the prep list said 'slice onions' but didn't specify julienne for the fajita station. He threw a full cambro across the kitchen, and the owner had to step in. That incident made me question whether super detailed lists are actually better or if they just cause more fights when someone misses a step. I now split prep sheets into two sections: must-do basics and optional extras, and it cut our morning grumbling by a lot. Do you guys write lists for your crew down to the knife cut, or do you trust them to figure it out?
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