Notes about the shift in general: Starting my day when I entered the restaurant, everything looked pretty good, so I started with the preparation list. Then I counted the doughs, while Juan Pu was filling on the line, from there we started with the preparation, Then we got a ticket for 16 medium pizzas, I wanted it at 11:30 so we hurried and started on all the pizzas in front around 10, when we finished we started with the order, then a lot of sandwiches also came out, so we were working as a team and everything went pretty well, the pizzas came out on time as well as the sandwiches, and around 12 I started with the break and we managed to finish around 2, from then on if quite a few pizzas came out to go. We were always on the move, while when we had a little time we were finishing up with some preparation and all day we were busy, while I was at the oven and when the afternoon team came in, I took advantage of the time to make Houston's order for tomorrow, and that's how I ...
Also, Raymond, did you find that we were using the wrong sized scoop for the tuna? If that was the case, how do we make sure that doesn't happen again?
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