First of all, every employee in the kitchen should have a correct attitude towards the speed of serving, so as to achieve the fastest speed, and customers want to enter the room as soon as possible. In order to improve the serving speed, the kitchen should do the following: 1. Chef: 1. The menu is not complicated. In order to ensure the speed of serving, when making recipes, try to serve fewer dishes with complicated working procedures and long processing time. 2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals, avoiding preparing now. 3. Go to the kitchen in time. After the first menu, all the chefs will go to the kitchen, and the chefs will arrange to take the lead in the kitchen so as not to bump into a dish. 4. Be fast first and then slow down. The same chef should stir-fry before stewing, eat fast food first, and rush the food first. 5. The combination of speed and speed. Fast food and slow food should be cooked together, and don't throw all the slow food to the end. 6. the food is urgent. If you are in a hurry, cook first and go first. 7. Divide the dishes and cook them separately. Under normal circumstances, we should conscientiously implement the system of dividing dishes and stoves, and whoever cooks will do it. 8. Easy first, then difficult. Easy dishes should be cooked first. On the premise of ensuring quality, the speed of cooking should be given priority. Second, the dock work: (The preparation work must be comprehensive; It is also important to communicate with the chopping board) 1. Division of labor. Stores with more than three piers should be divided into piers for cutting and matching, items should be placed in piers, and dishes should be planned in piers. Step 2 get ready. The plan is complete, the preparation is sufficient, and the auxiliary materials are sufficient. 3. Easy first, then difficult. Easy dishes are served first, and difficult dishes are served later. 4. Urgent food is delivered urgently. Dishes marked "cooked first" or "hurried" should be cut first, prepared first and delivered first. 5. Distribution by stove. Divide the dishes according to the chef's kitchen, cut the prepared dishes and send them to different kitchens. 6. Alcohol-free is the first choice. Dishes that guests don't drink should be served first. 7. fewer people are preferred. Tables with few guests should be served first. 8. Take pains to urge. The lobby and the food platoon represent the guests, so you should give instructions quickly and the dock should actively cooperate. 9. Make plans and try to avoid buying raw materials during meals. 10. Make pre-meal and post-meal estimates to avoid delaying communication and time. 1 1. The handyman went into the kitchen. When it's time to eat, the handyman should finish the preparatory work and go into the kitchen to do what he can.