I recently got a job doing prep work in a restaurant. Since it's 99% seafood I work a lot with raw shellfish mostly, cleaning and portioning it.
I'm curious if anyone knows what is more efficient when you're working with a single product but there are many steps. For example we have to take scallops and take off the muscle (a little tough bit on the side of each scallop) and then portion them into 8 oz. and put each 8 oz. portion into bags.
What would be faster, taking the muscles off all the scallops, then portioning and bagging them all, or taking the muscles off each one, and making each portion as you go? (like clean a scallop and put it on the scale until you have 8 oz. and then bag it)
Also, would you rather use your own method of doing things, that being faster because you know how to do it that way, or learn a new method, which might be slower for a while because it's new, but could be faster once you figure it out?
I'm sorry if these are dumb questions, I just want to do what's best.