Please enable JavaScript.

Coggle requires JavaScript to display documents.

Garage Lounge Change (taking order (customers can pay either through cash…

- - - - many customers want to keep the receipt to make sure the right payment has been made. it also allows the business to easily keep take of payments for each order and if there are any problems that could occur it can be traced back. provide reciepts even if its written, once order is written out the employee could have a stamp to represent its a reciept
    - - if there are any complaints the it will be harder to know what they ordered
      - they provide no receipts, customers like to have receipts to keep track of how much their spending and what they ordered, when they pay by cash
  - - - there are problems when it comes to getting the price wrong and maybe over or undercharging customers.
      - how they calculate the price of the product or services is inefficient. The business uses a calculator to sum up the price and it can lead to many problems
    - - right now it's a slow process where employees have to wait for you to calculate the price. if the employee is rushing they could get the wrong price and could either over change the customer or undercharge them. It's not always clear if they are charging them the correct amount. If they continue to use a calculator they should double check it to make sure the prices are correct, although it can be time consuming. having more than one employee will help to increase the work flow and not slow the proccess down when one employee is figuring out the price
  - - - the employee needs to make sure that their hand writing is readable so that the kitchen can read it. As it is messy it can cause a lot of problems especially id the business is busy. when taking orders they might need to stop halfway through so that the kitchen can confirm if the employee wrote the correct order. The employee should practice their handwriting and make sure its clear before sending it to the kitchen to be made. It's inefficient, making customers wait will lead to unhappy customers. There should always be an employee at the till top ensure that if there are any customers waiting they can get severed straight away. More employee helping to serve customers speeds the workflow process and the quicker customers get served, the employee can do other activities
        
        as there is only one employee serving, the employee is put under a lot of pressure to make sure all the orders can correct and keeping the customer happy. Having more employees to help serve customer will make the employee less stressed
        
        paper is too small to write all the customer order on.
    - - when it gets busy the employee panics and writes to fast making it hard for the kitchen to read the order
      - the hand writing is messy and the kitchen may thing that you wrote something else and make the wrong order
      - Employee makes the customer wait whilst they do other things, there also isn't enough staff member to take order when it gets busy.
      - When it gets busy the only one employee serves and is left to be done by themselves