Then the kitchen gets slammed and sometimes goes down when too many orders come in at the same time. When things back up, it can get ugly. You figure if you eat at a place that seats 175-200 guests, and they do the industry average 2 turns on a busy night. That means the kitchen will turn out 450-500 meals in about 4 hours. Not only is that humpin , it s a major amount of repetition.
Most kitchens run pretty hot.
Cook s and Chef s can get irritable when they re really busy and sweating. Tempers can flare. I know I ve been there. My point of all this is, most cook s, produce their best work early in the evening before they ve been beaten up by the first 300 or 400 orders they ve cooked. They will be clear thinking and will make your dinner exactly how the chef wants it done.