Final answer:
Once an order is sent to the kitchen, the server can prepare cutlery, condiments, plates, and drinks, confirm table numbers, and attend to other tables. Meanwhile, the business manager handles administrative tasks. These steps are part of effective division of labor for restaurant efficiency.
Step-by-step explanation:
Once the order is sent to the kitchen, there are several tasks that can be completed to ensure that the order is ready to go once it's in the window. These tasks can be thought of as part of the division of labor within a restaurant setting, where each staff member specializes in certain tasks to improve efficiency and productivity. The server, for instance, can prepare the necessary cutlery, condiments, and plates for serving. They can also check the drink orders and fill them accordingly. If the restaurant uses a table number system, the server should confirm the correct table number for the order to avoid any mix-up. Additionally, they can check with other tables to see if they need anything or are ready to order, thereby managing their time effectively to decrease wait times. Meanwhile, the business manager would be handling administrative tasks like paychecks and bills, not directly involved in the meal service but ensuring the smooth operation of the business side.