plate up for banquets

[@WindmillChef]

I searched KZbin for a plate-up that uses the platers around stacks of plates system, not the "shove the plate down a line" system. I looked for this because in the kitchens that I visit/work fewer and fewer Chefs even know what the stack plate system is. Does anyone here know what I am talking about? In this plate-up I saw lots of improvements that can be made but it looked like an average kitchen plate-up to me.

[@wtsen03]

Right hand food left hand plates with gloves that's the rule ....food is all cold too

[@ChefVNC]

Depends. Are the plates scorching hot? The topper has several layers on. We use a conveyor belt and do 6-700 an hour. They need one more person stocking the station and working in smaller batches

[@cali2400]

push push!!!

[@Saltytheknifeguy]

cold, cold

[@timothydelling9904]

jesus!!! those plates are growing moss

[@kevinhotchkiss6879]

LOL

[@bhushansudamkhandare1553]

😆😆😆😆😆😆😆😆😆

[@kevinhotchkiss6879]

slower than dirt ! supposed to keep one hand clean. all those plates are smudged around the rim

[@Jacob-ml5bp]

Looks like he’s using his index and middle fingers to place the food and his other fingers to actually slide the plates. He’s doing fine for three add ons the guy behind him has only one add on. Don’t diss banquet cooks if you don’t or haven’t worked in a banquet setting

[@kevinhotchkiss6879]

@@Jacob-ml5bp I do that for a living. plate up 800 in an hour on a regular. 1 hand food, the other hand dry. no one wiped a single plate rim

[@WindmillChef]

for neat and consistent looking plates my standard is 100 plates per 10 minutes per line.@@kevinhotchkiss6879

[@timothydelling9904]

is this a joke?

[@jorgecayasantander5333]

Taylorism