I used to work in the kitchen at a restaurant that did similar things with time to get food out to tables. I don't know exactly how much beef I wasted due to ke

I used to work in the kitchen at a restaurant that did similar things with time to get food out to tables. I don't know exactly how much beef I wasted due to keeping anticipatory burgers on the grill, even when I had zero open orders in the queue. All I know is, when I die, I'll have to have a very uncomfortable conversation with St Peter while a whole lot of angry cattle are scowling over his shoulders at me. Such a waste.