Run a restaurant service

Prep, allergens, service and close, with a handover the next shift can trust.

1. Check deliveries against the order
2. Finish the prep list
3. Brief the team on specials and allergens (Head chef signs off). Most people forget this: An allergen nobody briefed is the risk that closes kitchens
4. Run the pass
5. Keep the fridge and hot hold temperature log
6. Clean down and log the waste
7. Hand over to the next shift: done, open, watch

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