Front-of-House & Back-of-House Harmony

The historical friction between line cooks and servers stems from communication gaps. Conduct mandatory 5-minute pre-shift lineups with both kitchen and floor staff present to review 86'd items and daily specials.

This is cross-training in practice: require floor servers to shadow kitchen prep for one shift, and line cooks to shadow floor service. Experiencing both sides builds genuine empathy and reduces line shouting. It also fixes a specific communication failure point — special guest modifications (sauce on the side, no onions) get lost between server and line more often than any other order detail. Standardize how they're sent: POS modifier keys for common changes, or a clear, concise verbal call during quiet moments for anything the system doesn't cover. Never a handwritten note on a napkin or a shout across the pass.