Each station has a pre-service mise checklist signed by station cook. Cold station: salads, raw bar, garnishes prepped, dressings labeled. Sauté: protein portioned, sauces in squeeze bottles, butter cubed. Yakitori: skewers built, salted, ready. Pastry/pies: pre-sliced or whole, plated mise ready. Mise checked by chef at 4:30pm. Service does not start until mise is signed off.