Screens to Tickets

Discussion in 'Professional Chefs' started by kingofkings, May 15, 2013.

  1. kingofkings


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    Line Cook
    Hi all, I'm stating a new job in 2 weeks. I've only worked at one place prior to this, where instead of the tradition tickets we have screens which show you when an order comes on, and keep a timer next to the item. Obviously this means that if an item takes 12 mins to cook, you know when its been cooking 12 mins.

    The place I'm going to work has traditional tickets. I see this as my biggest worry in moving because I'm not really sure how to orientate my timings.

    Anyone have any tips in moving from one system to another, or just tips in general for me please?
  2. vic cardenas

    vic cardenas

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    I wouldn't worry too much about the transition. Although, I've never worked at a place that had screens, only "ticket places"; I imagine the timing aspect... that will be new to you... will either be controlled by the wheelman who's yelling at you. Or, the timing will solely be up to you and your communication with the other line cooks. Work on your communication and you should be good and don't worry about all the little things that are different in every restaurant. Because... you'll go crazy every time you get a new job.