Burned 40 orders on a Friday, now I swear by mise en place timers

Last Friday during a 200-cover rush, I skipped my usual prep timer and tried to wing it on a new tagine recipe. Chicken went in late, sauce reduced too fast, and we fired 40 plates off schedule before I called it. Anyone else use physical timers for every station task, or is that overkill once you're past the first year?

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