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Stations
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
A station is a portion of a service line dedicated to turning out one particular type of preparation. In a large, midlevel restaurant with a high-volume lunch business, the garde manger line typically includes a sizable cold sandwich station fitted with one or more sandwich/salad units, several conveyor toasters, multiple bread bins, and possibly one or more sandwich presses. There may be a large salad station as well as a station dedicated to cold appetizers and entrées.
In a small kitchen, the garde manger service line may be so compact it consists of only one station. All of the cold dishes, regardless of type, come out of that station, and one cook is expected to work it successfully.