u/QDEEZ15

Looking for advice on ticket sequencing and managing flow during busy services.
I work with a cook who frequently works out of sequence, which throws off timing and prioritization on the board. During a rush, there’s usually not much I can do besides adapt and try to keep us from getting buried.
For those with more experience, what techniques have helped you in situations like this? Have you found effective ways to manage the board, communicate priorities, or recover when timing gets off? I’ve heard of some cooks intentionally pushing certain tickets ahead to reset the flow — curious if anyone has strategies like that or other methods that work well.

Appreciate any advice.