Grilling on the Line
Hello everyone, I'm working my way up in a small restaurant and soon will be working on the line grilling steaks. I will also be in charge of the fryer. I am not worried about the fryer, I love cooking with them. The main thing that is bothering me is the doneness of the steaks and how to determine it, as well as when to start them after the ticket comes in.
Any tips for a new kid on the line?