Heard a line critic at the pass that stuck with me all week

Overheard a sous at a spot in Portland say 'if you can't hold the line in the weeds, you don't own the dish.' I've been cooking 11 years and that hit different, made me think about how I talk in my own kitchen during a 200 cover push. I've started using that phrase with my line cooks when we're slammed, and it actually calms everyone down. Anyone else have a phrase from another kitchen that changed how they run service?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.