To-go and third party station

To-go is its own job. A designated to-go person works the station at SJ, SM, and PA. At other locations, the expediter doubles. Either way, the bagging spec is the same.

• Read the KDS screen. Know how to bump (close), recall, and identify priority orders.
• Open every box before sealing. Check protein, check sauces, check chutneys, check sides. No exceptions.
• Confirm any sauces that ride along: maggi hot and sweet ketchup, chutneys, tikka dip for ravioli.

• Staple the receipt to the outside of the bag.
• Write the guest's first name clearly on the bag. Use the location indicated by your trainer.
• Use bag sealers when packing hot or saucy items, or when the order goes out for delivery.
• Know how many items per bag at your store: do not overload, do not underuse. Heavy items on the bottom, naan and dry items on top.
• Standard count: include 2 napkins per item, sporks per dish that needs one, knives only when ordered.
• Use the right paper goods: kathi wraps for kathi rolls, straws and lids for cold drinks, leak-proof containers for any sauce-heavy dish.
• Place the finished bag where designated (handoff shelf, pickup window). Match it to the order ticket.

• Hot items: insulated bag or sealed paper bag. Heavy items at the bottom.
• Cold items: separate bag or compartment. Lassi and bottles wrapped if needed to prevent leaks.
• Burritos and bowls: foil-wrap burritos, lid-secure bowls. Tape if going long distance.
• If a 75 percent leak rate is happening, that is on us. Test seals before they leave the building.