KEY POINTS

After taking orders, I first see if there are other orders I can take in my section, then pre-bus, then put in orders.

FULL HANDS IN, FULL HANDS OUT
This is the best way to manage your workflow and get as much done as possible with each trip AND improve the operation of the restaurant overall.

Organized workflow: Write down orders -> pre-bus -> bus dishes -> put in orders -> run food/ drink -> drop items -> write down orders -> repeat