Good practice for returning clean plates to the line?
So I had my first shift as a kitchen porter the other day. Hadn't done it in a few years so I was quite rusty. It was good overall but what slowed me down was stuff building up on the clean end. I do have a shelf for clean plates but it's only so big.
The difficulty I had was finding the best times to return the clean plates to the pass. The pass is narrow and I don't want to get in the way of the chefs when they're cooking. But it's busy all the time and I need to move the plates. Do I just shout I'm coming through and have them move for me?