Sort Waste Into the Vital Few

Sort the waste observations into operational cause buckets. Over-prep or wrong par Receiving or quality issue Service over-fire Rotation or labeling miss Three quarts of aioli expired after slow weekday lunches Two cases of basil arrived bruised and blackened by next day Eight baskets of fries fired before the large table delayed ordering Older soup backup found behind newer batch in the lowboy Sunday prep made same dressing par as Saturday despite half the bookings Fish trim unusually high after delivery with soft fillets Three medium-rare steaks refired because pickup was delayed Unlabeled pickle backup discarded because no one knew…

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