Line cook walked out mid-service, is the brigade system still worth it?

Saturday at our spot in Portland, the grill guy just set down his tongs and left at 7:30 PM during a full 40-cover rush. We managed with two of us on the line, but I keep going back and forth on whether that old-school hierarchy saves us or just creates more pressure points. Anyone else had a walkout that made them question how they staff their pass?

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