Why does nobody warn new cooks about the 4pm ticket printer roll?

I watched a kid on line at my spot in Columbus freeze up when 11 tickets printed at once during a rush last Friday, and it clicked that nobody ever taught me the trick of tearing the roll early and stacking dupes left to right, so what's the one small habit you wish someone had drilled into you on your first station?

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mark_thomas22d ago

Learned that dupe-stacking trick the hard way too, except my version was standing there like a statue holding a single ticket while the rail filled up behind me and the expo started yelling my name lol. Nobody tells you that the printer is basically a fire hose at 4pm and you gotta tear and stack before you even read the first one. Six months in I finally figured out I could work the tickets left to right and just call back the dupes instead of panicking over all of them at once. That kid in Columbus is gonna be fine, he just got his first real lesson and it wasn't on any training sheet. My other one is learning to read the whole ticket before you start cooking, because nothing hurts like getting halfway through a dish and finding out they wanted no onions.

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