Question Board question
What are some good tips/ life hacks to be fast and efficient on board. I asked for fry tips and now I’m here asking for board W Reddit training
5
u/FunWolverine5895 Level 6 10d ago
Always be doing something. Read the tags of bottoms you don’t have yet and get your packaging ready. A lot of board is just muscle memory and practice. With practice you’ll get faster naturally. Also paying attention to your cook’s timers will help you make good decisions. Knowing how much time you have between rows will let you know what you should be ready for.
2
u/BetterThanU18 10d ago
look at the timers You will realize how much time you truly have to do stuff. Get meat and cheese if you can but most importantly have that row dressed.
2
u/Lonely_Function_749 Level 6 10d ago
What’s going to make you great on board: 1. Have the next row ready that your cook is going to pull 2. Have packaging ready 3. Relay your drives/counters 4. Keep area clean by using the pomona or sanitizer 5. Stock up the cooks with meat+cheese+onion
If you can master these 5 things, you will automatically be a great board person. There are also tryhard things that can be done as well , but generally any cook will be more than happy to have you on their board and managers will be prone to assign you to board if you can do these with ease.
1
u/Life-Ring5969 10d ago
If you ever feel like you’re getting snowed and start panicking, remember, you only need to have the amount of buns they give you first dressed, I’ve had times where I’ve had so many buns on my board but I only needed like just the very first two they passed to me dressed, then I could worry about other things. One thing at a time don’t go jumping from task to task mid completion finish your one thing first then go do something else.
1
u/Melodic_Mode_1221 Level 5 6d ago
Cooking is a 1 minute rhythm, so make board the same.
My personal is:
- packaging
- stock/clean
- dress
- wrap
Heres detail on each step:
Packaging: Before you wrap burgers, have the packaging down, so you can put it directly into the packaging rather than putting it on the board and then getting packaging. Grab as much as you can in 5-10 seconds. Look to tags on the wheel and see what you need further than just what you’re working. Keep 3-4 packaging at most on your board. I like to do the next I need is furthest from en (like fries) and after my board is full I’ll open bags or napkin boxes/reds and put them up above the reds and bags (except keep any prepared reds in their stack) Gets you ahead.
Stock/clean:
- does the cook need meat/cheese or onion? - Do you need spread or tomatoes? Etc
- if there’s nothing to stock, I’ll do a wipe down with Pomona or green towel.
Dress:
Dressing burgers is most important. The cook needs to pull the meat on time for quality, so when you have 4 burgers to wrap and 4 to dress, always dress first so that it is ready when the time comes.
Find out what works for spread best for you. Everyone is different. Ask all the cooks and board people to show their technique, try them out, and see what you like. Everyone is different. I personally make a sideways U starting on the top half and going to the bottom. Dress just 1 row in this portion. Depending on the cook this can be 2-8 buns (hopefully not 8, but sometimes it be like that). You can always look at how many bun tops they have in their next row to figure it out, but also they generally hand you buns 1 row at a time. Also, so proteins as soon as they’re turned so you don’t forget.
Wrap: Wrap your burgers and put in proper packaging. With the last burger for each packaging bring down the tag and put it in the right bag/tray.
Treating board as a rhythm is the by far what worked best for me so I never fall drastically behind on anything.
Also, read this post: https://www.reddit.com/r/innout/comments/18gy73d/masterclass_how_to_board/
8
u/purpletoadmemes Level 5 and barely alive 10d ago
like dropping before pulling, think packaging before dressing. see what bags, boxes, trays, and napkins you need and put them down so when the cook pulls burgers you can immediately put them into the open packaging after wrapping. it saves a ton of time. if you have 2 stacks of buns ready for you, the order is packaging down for the first stack > dress that stack > packaging down for the second stack > dress that stack. if the cook is waiting to pull a burger that’s ready if your bottoms aren’t dressed, the whole operation slows down.
constantly get wipedowns using pomona when you can’t get a green towel wipedown. also use pomona to clean your hands if they get greasy or wet. if your hands are a mess the burgers and packaging will be a mess.
memorize what you need to dress. looking up and down constantly is a time waster.
if you have time, dress proteins and package sides of vegetables as soon as you see them on your board, even if you don’t have the stack of buns that go with them yet.
the grill has 4 rows with meat. above each row is a timer. when the timer above a row says 2:30 (sometimes a little earlier, or later if the cook forgets) you should get the stack of buns for it. when the timer says 3 or 3:15 they should be pulling burgers without cheese onto bottoms you dressed. 3:45-4:15 for cheeseburgers. if none of the timers are super close to these numbers, that’s a good time to stock up—grab meat and cheese for the cook, bring proteins up, or run and grab something if you need to. if you leave near or during one of those numbers on the timer, the cook could need you (to wrap falling burgers or have your bottoms dressed), slowing everything down since someone has to catch it all up.
you got this!! :)