The hotel planner is an important information officer in the kitchen and lobby, who can decide how to balance the serving speed and reduce complaints.

First of all, you should be very familiar with all the dishes in the restaurant, as well as the name and table number of each box in the restaurant, so as to ensure that the overall serving speed of the box can be grasped when the dishes are served in the kitchen. Secondly, it is necessary to understand the procedures of serving dishes and reasonably control the order of dishes. Finally, it is enough to ensure that the checklist is completely accurate.

the drawing sheet is part of the production.