I'll be the dissenting voice here. I customarily do ours on Saturday morning, for a number of reasons. One is that I'm doing other things, and the other is that at most comps we go to it's too damn hot to mess with garnish on Friday afternoon unless I want it to instantly wilt. Friday evening, I'll attend the cook's meeting, and do the last of the meat prep. By the time that's done, it's bedtime for me and the boys. My hands are free on Saturday morning, it's considerably cooler, and I can bang the boxes out in an hour in between lending VQ a hand here and there.