Organization is critical in a restaurant. Most of the time, it may look like chaos, but there is almost several very basic organizational principles at work that keep the commercial kitchen running like clockwork. Order holds are a key piece to the organization of a restaurant, whether it be a spindle for the front of the house or racks for the kitchen. These simple pieces can add order to the chaos.
There are rules that are the same in almost every commercial kitchen in America. One is that you always announce your entrance or exit from the kitchen with plates or a tray, another is that you never take someone else’s order even if it is the same order. Another fairly common custom is to yell “Order in!” when placing the order in the order rack. When the order is up, the chef will yell, “Order up!” The check can them be placed in a caddie for storage until the customer is ready for their check. Once the bill has been paid, the check it impaled on a spindle to indicate that it is no longer an active bill.
All restaurants require a system of collecting payment, and many rely on a Point of Sale (POS) cash register to do this. Instilling cash handling practices can help keep your business functioning smoothly.