Printer spits a 12-top, my 8-minute steak timer starts singing, and I’m calling “two mid, two mid-plus, mark four” like a football coach with a fish spatula. My sanity-and-speed move is a two-zone grill with one tongs per protein and the rookie as ticket echo; what’s your funniest efficiency hack that keeps morale up while I angle for that line spot?
@grillguy I keep a “rest rail” — quarter sheet on a rack — by the pass, and every steak lands there with a grease-pencil timestamp so the echo can call “90 seconds” while I’m still yelling “two mid, two mid-plus.” Small caveat: color-dot stickers on plates for doneness beat colored tongs once the weeds hit, and we tap a tiny bell for a clean 12-top like it’s last call. You running timestamps yet or going by feel?