Serious question, how long did it take your mise prep to stop looking like a tornado hit it?

Nathan Patel · 2026-10-28T00:15:04.933521+00:00

Six months ago my station at the bistro on 4th looked like a crime scene by 5pm, parsley everywhere, three dirty towels stacked up, hotel pans with no labels. Last Friday I looked down during the rush and it was just clean, everything in its spot, no wasted motion. I timed myself and my veg prep dropped from 45 minutes down to 29 for the same list. The change came from one dumb thing: I started prepping into the same container it lives in on the line instead of dumping into a bowl and moving it later. That killed about 30 little transfers a service and the mess went with them. I also write the prep list backward now, starting with what I need first at 5pm and working toward the stuff that can wait. Still not perfect, my towel pile grows by the end of the night. What's the one move that cleaned up your station the most?

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Serious question, how long did it take your mise prep to stop looking like a tornado hit it? | Chefs - HW Forums