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The shift that made me question everything about timing on grill station
Last Saturday we had a 90 cover dinner rush and I thought I had my ticket times nailed down. But around 7:30pm a ticket for two pork chops and a salmon came in, and I fired the chops first like I always do. The salmon sat for four minutes while the chops seared, and by the time everything hit the pass, the salmon was weeping liquid on the plate. Chef walked over, didn't say a word, just pointed at the wet spot. We had to refire the whole ticket and the table waited an extra 12 minutes.
I've been running grill for six years in Portland and I've always done protein by cook time, not by what holds. That night we ended up with three more refires because I kept doing the same thing out of habit. The expo finally told me, "Your salmon is not a pork chop, treat it like it's already done." After that I switched to firing fish dead last no matter what, even if the steak needs rest time. It felt wrong at first but the pass stopped having those ugly plates.
Anyone else ever had a single busy night completely flip how you sequence a station? Or am I the only one who was this stubborn about firing order?
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