On Friday I ran the grill solo for a 120-cover push in 90 minutes, kept the board under 10 tickets by staging proteins in a three-zone heat map and marking temps with a grease pencil on the rail. I’m already calling fires, syncing with expo, and coaching the new guy on mid; aiming for a line chef slot next review. For those who’ve made that jump, what’s the best way to show readiness — specific metrics you tracked, pre-shift routines, or how you own the window during a jam?