Monday to sunday
1 hour before we open the shop I make sure everything is in oder and date coding is correct to the product and I have collected all kinds of sauces that I will used check the temperatures of the food and my paper work of stock that I will need when time goes on and fill in all stock that I have in hand
Thursday
Saturday
Busy
When the store is quite and only serving 2 customers at a time
Friday
Sunday
Tuesday
When thers no customers
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