Chapter
Handling Stress in a Busy Restaurant
21:10 - 26:24 (05:13)
Chefs discuss the stress of running a busy restaurant and the importance of having a proper mise en place to help manage it. They also share stories of pulling out of a tailspin in high-pressure situations.
Clips
Two hosts discuss the challenges of running a busy restaurant in New York City and the importance of proper prep work (mise en place) to avoid getting overwhelmed during service.
21:10 - 26:24 (05:13)
Restaurant Industry
Summary
Two hosts discuss the challenges of running a busy restaurant in New York City and the importance of proper prep work (mise en place) to avoid getting overwhelmed during service.