A checklist should save attention
A useful opening list tells the team what ready looks like. It belongs at the station, reflects the actual shift, and makes exceptions easy to spot.
INSIGHTS
Notes from
the floor.
Working ideas about the choices that shape service. More field notes will live here as the practice develops.
Counts are a service tool
An item count matters only if a server can see it before promising the dish or drink. Availability belongs in the ordering flow, not in someone’s memory.
Consistency starts before the pour
Recipe specs are one piece. Prep, labeling, storage, station setup, and training determine whether the same drink can be made well on a busy night.