Kitchen and serving

Getting an order from the floor to the pass.

Understand

• The kitchen display — ticket states, what the colours mean, and stations.
• Ready to serve — the floor's board: what is cooked and waiting to go out.

Set up and change

• Marking food ready — the three moves, and why marking as you go keeps the board worth looking at.

Related topics

• The floor — where tickets come from.
• Printing and kitchen routing — which printer a kitchen ticket comes out of.