"""
Team communication, station assignments, and collaborative service.
"""

title: str = "Staff Coordination and Team Service"

content: str = """
Exceptional dining service is a team endeavor. Individual excellence combines
with seamless coordination to create experiences greater than any single server
could achieve alone. Understanding roles, communication systems, and mutual
support ensures cohesive service.

**Station Assignments**

The dining room divides into stations — geographic areas of responsibility:
- Each server has primary responsibility for a set number of tables (typically 3-5)
- Servers "own" their stations but support adjacent areas when needed
- Stations rotate periodically to ensure fair distribution of high-value tables

**Role Definitions**

**Server/Waiter**: Primary guest contact, takes orders, delivers food and
beverages, manages payment, ensures guest satisfaction.

**Back Server/Food Runner**: Supports primary server by delivering food,
refilling waters, clearing plates, resetting tables.

**Expeditor**: Coordinates between kitchen and service, ensures order accuracy
and timing, manages the "pass" where finished dishes are plated and delivered.

**Host/Hostess**: Manages reservations, greets guests, seats tables, manages
waitlist, coordinates dining room flow.

**Busser**: Clears and resets tables, fills water glasses, supports overall
dining room maintenance.

**Communication Systems**

**Verbal Communication:**
- "Corner" called when approaching blind corners or kitchen doors to prevent collisions
- "Behind" announced when passing behind another staff member carrying items
- "Hands" called when entering kitchen or pass with plates
- "Fire" signals kitchen to begin cooking a course (coursed dining)
- "Heard" acknowledges receipt of information

**POS and Technology:**
- Enter orders promptly with accurate seat positions
- Use modifier keys for special requests
- Ring in courses sequentially for coursed meals
- Note allergies in the system with appropriate flags

**Table Coverage**

Staff support each other to ensure no table is neglected:
- If a server's table needs water and the server is occupied, any staff member
may refill
- Run food for other stations when passing the kitchen pass with free hands
- Clear adjacent tables when finished with primary duties
- Answer questions for any guest, not just those in your station

**The Team Pre-Service Meeting**

Before each shift, gather for briefing:
- 86'd items (out of stock) and menu changes
- VIP guests or special occasions
- Large parties and their requirements
- Any equipment issues or service changes
- Motivation and focus setting

**Shift Transitions**

When one server leaves and another takes over:
- The departing server introduces the replacement to guests: "This is Michael,
who will be taking care of you for the rest of the evening"
- Transfer notes on check status, guest preferences, and any issues
- Ensure continuity of service without guest awareness of the handoff

**Conflict Resolution**

When service problems arise between staff:
- Address issues away from guests and kitchen pass
- Focus on solution, not blame
- Escalate to management if necessary
- Never argue or display tension in guest view

**The Collective Goal**

Individual recognition matters less than collective success. A guest cared for
by three different staff members should feel like they had one cohesive experience.
Credit belongs to the team; the guest's satisfaction is the only scorecard.

Train staff to think beyond their stations and see the dining room as a shared
responsibility. Collaborative service creates the invisible infrastructure that
makes fine dining appear effortless.
"""

version: str = "0.0.1"
