Vent: My mise en place fell apart during Friday dinner rush

I was in the middle of plating entrees at my spot in Nashville when I realized my prep cook had chopped the parsley instead of leaving it in sprigs. Had to stop and re-pick every single plate while tickets kept piling up. The head chef just stared at me like I was supposed to fix it with magic. Has anyone else had a prep mistake snowball into a whole shift nightmare like that?

2 comments

2 Comments

jenniferb5329d ago

Parsley sprigs vs chopped parsley is a pretty small thing to stop the whole line for. You could have just thrown a sprig on top of each plate in two seconds and moved on. Seems like the real issue was you letting that one detail mess with your head more than the actual parsley did. The head chef probably stared at you because you turned a non-problem into a whole production. Tickets piling up because you're fussing over garnish placement is on you, not the prep cook.

cameronb5229d ago

Idk man that parsley thing sounds like a tiny mistake that just wrecked your whole flow.