How do I coordinate the kitchen or production with the timing?

The kitchen plates once the light and the camera height are set, and only for the minute of the pass, not a wait with the sauce on the heat. Mid-service does not fit: the ticket will not stop to remake a plate.

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Agree a quiet hour and the order of dishes: what cools first, then what holds. The miss in the sierra is booking the photographer for one o’clock, room full, and letting the plate wait cold. You keep an order sheet with the time of each piece, and the folder only of what there was time to plate properly.

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