Line Check and Mise en Place Readiness Standard
Establishes the pre-service line check that verifies every station's mise en place, par stock, and equipment before doors open.
Why This Matters
A line that opens under-prepped pushes its stress onto the guest in the form of slow tickets and inconsistent plates. The line check is the last chance to catch a gap before service exposes it. Chefs who skip it are gambling the first hour of every shift.
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