Sometimes it's achieved with foresight and planning, calmly emphasized and executed or Screamed at waiters with French accented profanity, the goal is the same.
As soon as the food is plated and complete, it needs to leave the kitchen.
Time sensitivity kills even the most accurately planned dishes.
Chefs are most irritable when plated food languishes at the pass.
I keep one waiter beside me always, it does not matter if it cost's more.
It's like an air traffic controller.
Keeps the passangers happy.
The food goes out without any drama.
The alternative is to yell, with the French accented profanity.
Peek opp, Peek opp, PEEK OPP the Fokkeeeeen Fooood !
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