Service Procedures

Order Flow

1. Customer places order at the register
2. Order is taken in Square — every order, no exceptions
3. Order is communicated to the appropriate station verbally and/or via the ticket system
4. Food is assembled per the documented plate configuration
5. Order is called for pickup by name or number
6. Any modification or substitution is noted at the register and communicated to the kitchen

Plate Configuration Standard

Standard Plate:

• Protein (as ordered)
• 2 sides (customer choice from available sides)
• Cornbread is a separate add-on — it is NOT included in the standard plate

Sides available: Coleslaw, Mac & Cheese, Haitian Mac & Cheese, Baked Beans, French Fries, Grilled Corn Sauce options: Garlic Parmesan, Buffalo, Godwin's Chipotle BBQ, Dry Rub, Plain Packaging standard: Protein placed first, sides portioned using standardized scoops/portions, lid secured, sauce added per order.

Portion Control Standard

Consistency in portioning is a food cost control. Every staff member portions identically. When in doubt, use the documented portion size — do not estimate.

⚠️ Portion sizes are reviewed quarterly. Updated portions supersede this table. Per the Operating Framework, the owner must confirm these rows before they become the training standard.

Brisket Slicing SOP

See sops/brisket-slicing.md.

Holding Temperature Standards

Temperatures are checked at opening, at mid-service, and before closing. Out-of-range temperatures are addressed immediately.

Mid-Service Restock Protocol

Every station monitor is responsible for their own restock during service:

• When a side item reaches 25% of pan volume — begin producing or heating the next batch
• When a protein is running low — notify Godwin or shift lead immediately (do not wait until sold out)
• Napkins, containers, sauces: restock when below half
• Notify customers of any sold-out items proactively — before they order, not after