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The grill cook at a busy spot in Austin showed me how he times 12 steaks without a ticket rail
I was staging a shift at a spot on East 6th when the grill cook pulled out a strip of blue painter's tape and wrote order times right on the hood. He said he started doing it after losing a 22 oz ribeye in the weeds on a Friday rush. Anyone else ditch the ticket rail for something low tech like this?
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