"""
Communication protocols between front-of-house and kitchen staff.
"""

title: str = "Front-of-House and Kitchen Communication"

content: str = """
Seamless coordination between the dining room and kitchen determines service
quality. Clear, timely, and accurate communication prevents errors and ensures
guest satisfaction.

**The Ticketing System**

Modern restaurants use Point of Sale (POS) systems to transmit orders, but
effective service requires more than automated transmission. Key practices:

- **Course Control**: Mark courses appropriately (appetizer, entree, dessert)
and use "fire" commands to indicate when the kitchen should begin preparation.
- **Special Instructions**: Use standardized abbreviations or notes for modifications.
Ensure all staff know the code system to prevent miscommunication.
- **Fire Timing**: For tasting menus or coursed dining, coordinate with the
expeditor on pacing. "Fire mains for table 12" signals readiness for the next course.

**Verbal Communication**

Despite POS systems, verbal alerts remain essential for:
- **Allergies**: Always verbally confirm severe allergies with the expeditor or chef
- **VIP Guests**: Alert kitchen to special guests who may receive extra attention
- **Rushes and Slow Periods**: Communicate when the dining room is filling or emptying
- **Problems**: Broken plates, remakes, or quality issues require immediate verbal flagging

**The Expeditor Role**

The expeditor (often the chef or a senior line cook) manages the flow between
kitchen and service. Front-of-house staff should:
- Check in at the pass before approaching tables during busy periods
- Accept that the expeditor controls timing; do not pressure for speed
- Verify finished plates match order specifications before leaving the pass
- Return incorrect plates immediately rather than attempting to fix at the table

**Order Accuracy**

Before leaving the POS terminal or kitchen pass, verify:
- Correct table number and seat position
- Item modifications accurately captured
- Special requests (temperature, allergies, sauce on side) clearly noted
- Course markings appropriate for service style

**Service Recovery Communication**

When problems occur:
- Alert the kitchen immediately for remakes with clear explanation
- Inform management of significant delays or kitchen issues
- Document patterns of repeated errors for post-service review

Effective communication is the invisible infrastructure that makes exceptional
dining appear effortless to guests.
"""

version: str = "0.0.1"
