🔥 During Service

Stay ahead

Side pan at 25% → start/heat the next batch
Protein running low → tell the lead immediately (don't wait for sold-out)
Restock napkins, containers, sauces when below half
Tell customers about sold-out items before they order

Rush management

Who's in charge: Godwin → Monika → Nichal → Kevin (Monika out this weekend → Godwin, then Nichal, then Kevin)
Keep every station staffed; Kevin & Godwin jump to sides/fryer when free
Fryer is the #1 bottleneck — assign one person to it during heavy volume
If the queue gets too big: pause new orders, counter helps production, then resume

Service procedures (plates, portions, temps) →