Does anyone here work in a restaurant, i have a question?

have a punch list for each shift
divide work based on sales (slow shifts get more sidework but dont have to participate in deep cleanings)
everything that can be done ahead needs to be
proper training unheeded needs to be dealt with before it spreads
tip togo, whats a dollar? really?
and finally keep in mind these folks are not brain surgeons, if they screw up you get veggies AND fries