Daily Line Checks and Preshift Meetings

Every morning, in restaurant kitchens everywhere, managers and staff begin their day by following a variety of procedures and checklists. They have an opening checklist that lists important things to do, equipment items to check, orders to place and staff station duties to assign. Kitchen managers have deliveries to check in, product prearation lists to complete, recipes to post and stations to set up. . . . (to read the remainder of this article, please log in below.)