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Unpopular opinion: your mise en place is not the problem, your flat top dying mid-service on a Friday is
Two Fridays back the pilot on our 48 inch flat top quit at 7:40pm with 19 tickets already on the rail, right in the middle of a full dining room. I had a stack of scallops and three orders of duck breast that all needed searing, and I stood there for maybe 10 seconds trying to figure out if I was looking at a dead thermocouple or a bad gas valve. We pulled everything to the two induction burners and the salamander, and the scallops came out uneven because induction heats way hotter on the edges than a flat top does. Got through the night but I hated every plate that left my pass. Has anyone found a backup sear method that doesn't make you want to throw the pan across the kitchen?
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