• The do now is the pre-flight, and it starts when the bell rings.
• Four things, in this order, out loud.

1. Station Managers read the allergy list aloud at your station. Anyone with an allergen in today's dishes raises a hand NOW, not at the serving table.
2. The six steps: hair back, sleeves up, wash hands, sanitize surfaces, clean as you go, station check before dismissal.
3. Critical path confirmed. "Station 1, is the water on? Station 2, is the oven at 400?"
4. Everybody reads their duty strip line aloud to the teammate next to you.

• Your plan is on the wall.
• In thirty-six minutes we eat.

• Stations 1 and 2: COOK. Run your flowchart off your station card.
• Station 3: PREP. Measure and portion every dry ingredient for tomorrow into labeled containers. Then split to Stations 1 and 2 as Helper Cooks.
• Station 4: SERVICE. Set the table: 30 plates, forks, napkins, cups, water. Write today's dishes and their allergens on the menu board.
• Everybody has a job today. Tomorrow it flips.

• 0 to 4 PRE-FLIGHT
• 4 to 14 COOK BLOCK A
• 14 to 24 COOK BLOCK B and the KEY CHECK at 20
• 24 to 29 PLATE AND SERVE
• 29 to 34 EAT
• 34 to 38 CLEAN BY ZONES and the STATION CHECK

• I open the oven.
• I drain the pot.
• Your grid says the minute. Call me at that minute, not early and not late.
• If two stations call me at once, both wait. That is why the grid staggers them in red.

• I will come to your station and say: "Read me your done checklist."
• You read your own four checks off your card and tell me whether the dish meets them.
• That is the minute you find out whether you are on time.

The dish is late because the critical path started late.

• Call it at minute 10, not minute 20.
• Then pick one: split the batch / move it to another oven / drop the last optional step.
• The clock is not negotiable, the presentation is. A dish served plain and on time beats a perfect dish nobody eats.

Everything finishes at once and the serving table jams.

• Serve times are staggered in red on the master grid.
• 30 plates are already set. Nothing waits on plates.
• Two Plate Builders, working from opposite ends.
• PLATES DOWN AT MINUTE 29, whatever state the dish is in.

• Guests first. Teammates second. Yourselves last.
• Before the first plate: the Station Manager reads the allergen box aloud to the class.
• If it was not read, I stop the service.
• Serving spoons stay with their own dish.

• Clean by four zones. Station check signed. Nobody leaves on an unsigned sheet.
• One number and one word at the door: the minute your station actually served, and one word: held, slipped, or broke.
• Time Keeper hands me the flowchart with the actual times written in.
• * *

DAY 2: Stations 3 and 4 cook

• Same four items. Stations 3 and 4's Station Managers run it.
• Critical path confirmed for today's dishes.
• Station 1 sets the serving table. A Station 4 student takes one minute to show them how.

• Stations 3 and 4: COOK.
• Stations 1 and 2: PREP for tomorrow's service and RUN THE TABLE. Portion the final course. Count and stack the place setting pieces for 30 covers. Write the Lesson 6.17 menu card.
• Same clock. Same rules. Same two things that go wrong.

• Black is what you planned.
• Red is what we fixed when we read the grid across.
• The third color is what actually happened yesterday.

• Stations 3 and 4: "Read me your done checklist."

• Guests first. Teammates second. Yourselves last.
• Allergen box read aloud before the first plate.
• Plates down at 29.

• Did your flowchart hold?
• What minute did it slip?
• Did yesterday's fix work?

• Four clean zones. Station check signed.
• Leftovers: labeled and dated in the refrigerator, or in the trash by the two-hour rule.
• One number and one word at the door.
• Tomorrow: 30 covers set properly, the last course, the clean, and the reflection. Bring your flowchart.