Behind the scenes, how kitchen orders come to life

What's the Chef going to show today?

• How the ticket system works in the kitchen

• How chefs cook

• How waiters serve

• How the bar makes cocktails

How many printers (including the one in pastry) are there in the kitchen?

• 3

• 2

• 5

• 4

What happens as so soon the order comes in?

• The guy on the lead pass distributes the work

• The guys on each pass distribute the work

• The pastry guys go for a break

• The guy passing by grabs the order and shouts

What does the main ticket have?

• All the main courses

• All the elements

• Exile on Main Street

• Just the snacks and what the hot larder has to do

What does it mean when the ticket moves across?

• Nothing, it's just a meal

• Something but I've forgotten

• The customers are on hold as they're on the phone

• The customers are on hold for their mains

What do the waiters get on the table?

• Fresh flowers on the table

• Fresh napkins on the table

• Fresh cutlery on the table

• Fresh plates on the table

How long has the sirloin had to rest?

• at least 20 minutes

• at least 15 minutes

• between 15 to 20 minutes

• at least 45 minutes

The flow of the kitchen is:

• This side to this side

• This side to that side

• That side to this side

• That side to that side

What information is on the ticket?

• Table number

  Time it comes up

  Course breaks

  Full food order

  Initials of the waiter

• Table number

  Table booking time

  Course breaks

  Full food order

  Initials of the waiter

• Table number

  Time it comes up

  Course breaks

  Full food order

  Waiter's name

• Table number

  Time it comes up

  Kitchen breaks

  Full food order

  Initials of the waiter

What steps are taken for people with allergies?

• Nothing

• The waiter asks and informs the kitchen

• All the information is included on the main ticket

• All the information is on a different ticket and is highly visible