After reading your question, I estimate that you are also a small catering enterprise, and a waiter has to look at four boxes, which is a bit unimaginable in my place.

First, if she looks at four packages, her service will definitely fail to keep up. If the service fails to keep up with the customers, she will be dissatisfied.

Second: She looked at four bags. No matter how busy she is, people will have emotions. In this way, it is possible to show her face to customers.

Third: I think the waiter is the terminal directly facing the customer. How long does it take to order? Most of the time, we eat in the room.

So my personal opinion is that you should reduce the workload of the waiter and let her focus on the quality of service.

Only when employees' work enthusiasm is improved can they serve customers well, and serving customers well can bring you profits. You create profits, give back to employees, and so on.

Employee-service-profit-employee-service-profit-employee-service-profit.

The above views are purely personal. . . .