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Serious question, how do you all survive a Saturday when one order goes sideways at 6pm?
Last Saturday I had 14 orders queued and the third one had a missing sauce packet, so the customer called me three times before I even got back to the kitchen. Do you remake the whole dish or just run the sauce back over, because I'm losing money either way.
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richard1375d ago
Did you see that post about how most places just remake the whole thing anyway?
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