Menus

How do you keep prices in step with the kitchen during service?

The menu price is the one the kitchen and the floor closed before opening, and it is not changed halfway through a service already seated. It drifts if the board says one figure and the phone another. Close the prices at opening and write down who may touch them later. The miss in the sierra is updating the phone at three and charging the one o'clock table the new price. At opening, phone and pass share the price; a change applies to the next service.

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