Garlic burns faster than you think, learned that the hard way last service

Last Saturday I was doing the usual prep for the dinner rush and got pulled away to help with a fish order. Came back to my saute pan and the garlic had gone from golden to dark brown in about 40 seconds while I was gone. Threw the whole batch out and had to redo the base for the sauce, which set me back almost 15 minutes on a night we were already slammed. I've been cooking for 8 years and I still underestimate how much heat carries in a heavy pan. Now I pull the garlic off the burner completely if I step away for even a second, no resting on the edge. Does anyone else have a specific ingredient that always gets them in trouble during service, or is it just me and my garlic?

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