What is the first step in setting up a make line?

The first step in setting up a make line is to put last night’s food on the top rail. This practice is important for ensuring food safety and proper inventory management. By placing the food that was prepared most recently in an accessible position, it allows team members to utilize the first-in, first-out (FIFO) method, which helps minimize waste and maintains the quality of the ingredients being used.

Positioning last night's food on the top rail also facilitates better visibility and access for staff as they prepare orders. It ensures that items that need to be used promptly are prioritized, enhancing speed and efficiency during busy service times.

Other choices may not align with the best practices in food preparation and safety. For example, stocking the bottom of the make line first might lead to inefficient use of space and could create complications in retrieving ingredients quickly.