As tickets come in, first count up the needed ingredients prior to placing any food on the grill. For example, count up the number of hamburger patties, fries, hashbrowns, orders of sausage, bacon, etc. Get everything out you will need prior to placing food on the grill.
To set up is to plan ahead. After counting up, it's time to set up. Before cooking any food, plan where the food will go on the grill and after it's been cooked. Get the plates out and up on the board, the bun tops on the grill and the bottoms on the plates before putting any food on the grill.
The proper cooking time of the various food items is important. Some items, such as hashbrowns, omelets or grilled sandwiches take longer than other items such as hamburgers, fries or sausage. Start orders by putting the items on the grill that will take the longest and leave the faster cooking items for later.
When workloads require that there are two cooks, communication is important. The runner or egg/toaster person should count up and help set up by saying, example: "we need four hashbrowns, two orders of bacon and one order of sausage." The cook will concentrate on cooking the food and reviewing guest checks. Then again, the runner or egg/toaster person would say as eggs go on the plates, "hashbrowns to go on this OE, sausage on this OM."
There will be periods when orders keep coming in wave after wave. When this occurs, prepare batches of tickets. Take an appropriate group of tickets (4,6,8) stopping at a logical point. Count up the food components for the current batch. Prepare that batch and begin preparation for the next batch as you do.
Between orders and before walking away from the cooking area:
Place bun top on grill first! The bun top needs to be served warm and the warming process needs time. Place bun bottom on board (or plate). Get out the patty, pickles, lettuce, mayo, etc. Place the patty on the grill. If hamburger is with fried onions, grab the onion can and bring it over to the meat. Grab a few onion pieces and apply to top of meat. Flip patty as soon as it's grayish brown underneath and before shrinkage occurs. If with cheese, add the cheese immediately. (If necessary, squirt a little water to help melt the cheese.) To remove the patty and put the hamburger together, scoop the bun top, place it on the patty, then scoop both and place on bottom bun.
What's the First Step to Making a Hamburger?
Never cook the onions separately on the grill. Never cook the onions in butter. Apply the onions to the top of each burger patty. When you flip the patty, the onions will cook in the juice from the meat and the heat from the griddle.
Store onions in the stainless steel onion can. Rinse the onions by filling the can with cold water. Keep the can filled with fresh cold water. Pour off the water periodically, and add fresh water.
Melt the butter in the pan over medium heat. Carefully place the eggs on top of the melted butter. Cook on the first side until about halfway done, then "flip" the eggs and continue to cook on the other side. Cook until the eggs are to the desired degree of doneness. Depending on how the eggs look, you might flip the eggs back to the first side in order to present the "prettier" side.
We "flip" fried eggs in the pan instead of using a spatula. It takes a little practice but it's easy and fun once you get the hang of it.
The secret to flipping eggs is: "lower the away edge of the pan downward... so the eggs slide down.... then use the far edge of the pan to pull the eggs towards you".
So drop far edge of pan down and pull, drop and pull, drop and