The Saturday brunch rush that broke my prep rhythm

Last Saturday we did 212 covers before 1pm, and my sous decided to reorganize the cold station mid-service without telling me. I spent 20 minutes hunting for the pint of remoulade that was sitting in the pastry fridge. Has anyone else had a teammate silently rearrange their mise and wreck their whole flow?

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bell.taylor25d ago

212 covers before 1pm is already wild, but the pastry fridge part is what got me. Who puts remoulade in the pastry fridge unless they're trying to start a war? Ngl, I'd still be salty about that hours later, especially mid-service when every second counts. The silent part is the worst, too, like just a heads up would've saved everyone the headache. Honestly, your sous owes you a beer or at least a proper apology for that move.