Kitchen guide

This Guide is for the kitchen and the bar, working at the kitchen terminal: a tablet that shows what the service sends you. Nobody signs in there; once a Manager has set the tablet up, it shows its Tickets until it is switched off. Each topic is one task, with an example from Beizli Muster, a small restaurant whose tablet K-001 hangs in the kitchen and shows the Tickets of the Kitchen and of the Bar.

The words this Guide uses

• Tab: everything one party has, at a Table or as a Walk-in. Each has a Tab number, such as #7.
• Round: what a Waiter sends at one moment for one Tab, such as the main courses and the drinks of Table 2. The Rounds of a Tab are counted Round 1, Round 2 …
• Station: where things are made, such as the Kitchen or the Bar. Every menu Category goes to one Station.
• Ticket: the part of one Round for one Station. A Round of a cordon bleu and two beers makes one Ticket for the Kitchen and one for the Bar. A Ticket is what you see, print again and mark done.
• Pickup number: the number of a guest who ordered at the counter (a Walk-in) instead of at a Table. Call it out when everything is ready.
• TEST: a Ticket from training. Its Tab is a test Tab, which moves no real money; the Ticket prints with TEST too.

On each Ticket:

• ① where it goes: Table 2, or ④ Pickup 3 for a Walk-in.
• ② its Station, when the tablet shows more than one.
• ③ the Tab number, the Round, who sent it and when: #7 · Round 1 · Silvia 7 · 13:19.
• ⑤ TEST and a dashed border on a test Ticket. Nobody is waiting for it: make it only if whoever trains says so, and mark it done like any other.

Where the venue lets guests pay first, a Round reaches you only once its Tab is paid.

The first steps: what your screen shows, then marking a Ticket done.