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time mamagment should be a standar procces that it take place regardless of the low or peak season
for rush hours effencency will be the main citeria for tasks distributions
for example if you have a dessert station of5 kitchen stuff and need to deliver on1 hour1000 covers
the stages of the operation should be broken into either(travail a la chaine) asembling, plating and presentation ,finishing or a rotation style if you have a pretty even skilled team taht will maximize multi tasking and time frame exucition
the key is a realistic ,planing a very good mise en place and a team spireted oriented crew
and *yes i can *will be the only successuful attitude
hope i helped good luck
