- Don't pull more tickets than you can handle
It can be tempting to line up as many tickets as you can to try and double up on items. But it makes for a more confusing routine and can back you up worse. 5 or so tickets is a safe zone.

- Practice your routine
Just like on bar, you always want to have one in, one out. So if you have 2 ovens, you'll have 2 warming and 2 ready to go. One comes out, the next goes in. Item that just came out goes into the bag, then to handoff. Take the next item out and get it ready to go into the oven. Obviously doubling up when you can.

- Listen for the order
If you don't have a line of tickets, listen to the POS/DT order and get the item going before the ticket comes out. Then if a mobile order comes in, while you're heating that item, you'll be ahead of the game.

- Be proactive
Again, if you have no tickets but there's a line at POS and the current customer is not getting food, ask the next person if they're getting any food that you can get started for them. This not only lets you get ahead, but also makes for a great customer experience in their mind.

Okay so I would NOT recommend any cheats that involve putting different foods together in the oven at the same time. That might seem like it will make you faster but it's just extra steps for you and much lower quality for the customer. Aside from the previous good advice, have 2 main suggestions for people to try to get faster at ovens:

1. Get good at using your tongs to manipulate sandwich layers/warming papers/moving multiple food items at once. The more dexterous you are with your tong-hand the more you can do with your other one (such as pulling stickers, opening bags, etc.), plus you're less likely to bare-hand-contact the food. This also will let you put all items that need to go in (UP TO 2 pastries/sandwiches or 4 egg bites) on one sheet of paper rather than multiple which I see partners do a lot. This tip goes hand in hand with my main one.
2. Put your next food in the oven BEFORE YOU TAKE OUT the previous food. It doesn't sound like much, but in the long run this saves you so much time and energy. Toss the new paper in over the finished food, then slide out the done stuff from under/in front of the new stuff. This means your tongs/arm only moves from the counter to the oven and back one time instead of two or more. Plus, you can then get good at sliding finished food into its bag straight from the oven, then using your tong-hand to toss the paper and your bag-hand to further bag or hand off to a runner if you have one or organize an outgoing queue beside you.

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Sorry if this is a lot, and feel free to ask further questions if this doesn't make sense

Great suggestions!! I’ll also add to keep your station stocked. When there isn’t food ordered restock your station as well as the pastry cart/breakfast sandwich fridge. This will save you from having to rush to grab an item in the moment.

umm i don’t think u should be up for rule breaking when ur making food for ppl 😟

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