Mise en place with a timer changed my whole prep flow

I used to just chop everything at once and hope I remembered what went in first. Last Tuesday at the bistro I set a 5 minute timer for each prep station, onions, then celery, then carrots, and moved on when it beeped. After 3 nights of this I noticed my station stayed way cleaner and I was done 40 minutes earlier than usual. Has anyone else tried time-boxing their prep or is that just me being weird?

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brookeellis1mo ago

Wait, 40 minutes earlier? That seems like a lot to save just from setting timers. I've worked line jobs where we did the whole chop everything at once thing and yeah it gets messy but 40 minutes feels like a stretch. Maybe your old way was just really disorganized and the timer forced you to actually focus. That said I might try this next week, my station always looks like a tornado hit it by the time service starts.

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