Organize station items into measure, method, and finish zones for faster service.
Sort the station pieces by what they do in the drink path. Measure zone Method zone Finish zone Jigger measure Shaker tins method Mixing glass and spoon Strainers finish Measured citrus Garnish tray station mise en place Nudged station mise en place by sorting prep by job, not object type. Ask when the item enters the drink: pour, transform, or finish.
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