This refers to the total amount of dishes a cook is cooking in one specific pick-up. It works as a clarification system between the chef and cook. The cook might say, “Chef, how many linguine am I wor [..]

A listing of all of the dishes a station should have cooking at any given time. “Order, 2 filet rare, 1 medium. With the last table’s filet rare and ribeye med rare, that’s 3 filet rare, 1 filet medium, and a ribeye med rare all day.”