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A line cook in Portland asked why I still write orders on paper tickets, and it got me thinking
I was training a new guy at my place in Portland last month and he asked why we still use paper tickets instead of the fancy tablet system his last kitchen had. I told him about my first head chef back in 2008 who would yell out orders and we had to memorize them because our printer was always jammed. Now I see kids coming up who have never written a ticket by hand and it hits me how much the job has changed. I still keep a stack of blank tickets in my bag even on my days off, just out of habit. But I wonder if I am holding onto something that is actually slowing down my line. Do any of you still run paper tickets on busy nights, or have you fully switched over?
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