Hey just checking in with fellow line cooks on what the family meal experience has been like at your restaurants past and present. Where i'm at now, we have a relatively small line (2-3 am cooks, 4 pm and 2-4 chefs on any given day). we all try to help out in some way and are allowed and encouraged to order proteins, veg whatever for family and be creative with it. about half the time we repurpose scrap and what not and the rest we make stuff free of ingredients otherwise meant for our menu. the standard is to make a protein, starch, veg, and salad, this doesn't always happen, but mostly, and rarely does anyone make extras like beverages and desserts, but sometimes.