![]() ![]() "It's called upstream ordering," Mendoza tells me. ![]() Four to five team members will stand in line with the customers and take orders using iPads. "It gets pretty intense."ĭuring the lunch rush, about 30 total employees will be working, spread out on all three floors: in the basement kitchen preparing food, on the main floor in the kitchen or behind the counter and in the upstairs dining area cleaning tables and bathrooms. ![]() to 2 p.m., "we have a line out the door," Mendoza says. But there's no time to rest: Lunch orders start coming in and, from 11:45 a.m. Breakfast ends at 10:30 a.m., by which point I'm already exhausted.
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