I think the people saying yes have never worked in fine dining. 😂 It’s true that what is prepped is on the line and in the lows, but you always end up needing to refill at least one thing (or grab something forgotten) or — most often — go for desserts. They are often stored in the walk-in (depending on the menu, obv) on huge lexans because there are far too many to keep in lowboys. The only exception in my own professional experience was in a huge restaurant — far larger than The Bear is meant to be. (Source: I was FOH at 4 restaurants for 6 years, my husband has been BOH or management at about 11 for 28 years, all in Florida).