To truly excel, embrace 'pre-prepping' – chopping ingredients before they're even ordered. use the 'throw' mechanic extensively, but practice your aim to avoid costly misses. Learn to 'stack' items on plates or trays when possible to carry multiple components at once. Develop a clear 'assembly line' workflow, where each chef has a specialized role and passes items seamlessly. Always keep an eye on the order queue and prioritize dishes that are about to expire to maintain your tip multiplier.
