Know your priorities and plan your day accordingly, constantly think a few steps ahead

9:30 - 11:00 - you must cover the entire opening process (the required amount of rice is already on the line, the meats is heated, all types of fish are filled, veggies and sauces are filled on the line, delivery is transferred to the appropriate places, all logs are updated, GNG bowls are made)

11:00 - 1:30 - usually busy, during these hours you have to focus on customers and delivery orders

2:00 - 5:00 - usually the slowest time of the day, this is the perfect time to work on a prep list, make sure you are ready for a busy evening

5:00 - 7:30 - usually busy, during these hours you have to focus on customers and delivery orders

7:30 - 8:30 - as soon as the busy wave subsides, you should start pre closing, try to cover as many tasks as possible before 8:30, then all you have to do is wash the dishes and wrap the line after closing

Remember how long a specific task takes

• Remember, it takes at least 35-40 min to cook rice, so you have to do it first

• Meat must be transferred from the cooler on the line at least 15-20 min before it is ready to be served

• You only need 5 min. to thaw shrimp or edamame, but about 20-25 min to thaw seaweed salad

• If you need to cut the fish for re-freezing, try to do it as soon as possible, do not allow the fish to thaw completely
  

Be a team player

1. • Be aware of what’s running low and or what needs to be done during your shift or the next and write it down on the prep list. If this is not in the prep list, it will not be done

   • If you know fish is running low, start thawing asap. If not for you, then for the next shift. We all need to think about helping each other

1. Be aware of what’s running low and or what needs to be done during the day and write it down on the prep list. If this is not in the prep list, it will not be done

2. If you know any of the proteins is running low, start thawing / prepping asap. If not for you, then for the next shift. We all need to think about helping each other

3. You must make sure that you prevent the next shift from any unforeseen situations:

• The line is filled

• Fish and meat are thawed in sufficient quantities for the next shift. Otherwise, the task of thawing a certain protein has been added to the prep list

• At least 15-20 pieces of Bang Bang shrimp are breaded

• At least 2 portions of pre-cooked chicken wings are in the cooler

• The prep of veggies / sauces is done in such a way as to prevent the absence of any product on the line. Uncompleted tasks are included in the prep list with a priority sign

• All dry storage items are filled or added in the prep list to bring to the kiosk