Its all in a line. GM is at the far end- she has a lowboy and a sink. Next is the pasta guy who shares 8 burners and an oven with me the veg guy. He's got 8 drawers and two doors for fridge space. We get a huge steam table- 3 hotel pans long with one third inserts of stock, soup, tomato sauce etc- then a bunch of sixth inserts where we hold veg that we just blanched off. We get 8 drawers for our fridge space. Next is the grill, and 10 more burners. Next is the dish area, with the path onto the line between the dish and the grill sections.

On the other side of the line is the dessert section. We don't have a dedicated pastry chef (which is madness) so usually one of the sous chefs is working that section. When we get smoked on line, he'll jump in and help us plate the simultaneous 50 and two 25s or whatever, but if a server needs a dessert they can plate it themselves or whatever.

We also have a downstairs prep room with a couple of big convection ovens, four jet burners for big stocks, a bunch more fridges including a walkin cooler and freezer. They make the pasta and stocks and such downstairs while we get our asses kicked kick ass upstairs