Hey guys, I'm a restaurant in Taiwan and need some help with sauce prep and storage . My background is a teppanyaki and Japanese cuisine cook for over 10 years. My experience as far as French cooking only extends to my own personal entertainment and enjoyment at home. I do know how to make your basic 5 etc... As for my question, since I've never worked a line before, how to restaurants store and make sauces? Are they made daily and kept in a Bain marie? Or are they made in weekly batches and kept in the cooler and warmed before service? Or hopefully not made per order on the spot.