Omnivore - Knife’s Edge: Staff infection

I’m a big sports fan.  I’m the type of person, when I have tickets to a game, I show up three hours before kick-off.  It’s not that I want to reserve my space, or tailgate, or heckle the opposing team. It’s because I’m almost as interested in what happens before the game as I am in the final result.  Actually, I’m usually bored and off to the parking lot before the final whistle. Way before it.

I swear I’ve said it a thousand times: A professional kitchen is like a sports team. And each night’s service is very similar to a competitive game.

My favorite part of any sporting event is the moment where the teams enter the field: the team huddle, the players getting themselves prepared. The coach may be yelling.  He may be singling people out. In sports, and maybe kitchens as well, this is motivation. The team gives the last rallying cry and soon after the drums and fireworks, run full speed onto the pitch. In a restaurant, this happens as well, sans fireworks and drums.

It’s called lineup.