First the manager calls the local grocery store and orders the food and ingredients needed for the next day at the restaurant. When the products arrive at the restaurant, the chef checks their quality and with the help of the rest of the kitchen staff begins to stock them. In the meantime, the waiter and the cashier begin to make the necessary preparations, such as cleaning the tables and placing coins and banknotes inside the ATM. When everything is in order, the restaurant opens and shortly after the first customer enters. . Then the customer waits to be positioned. After a while the waiter takes the customer to his table. Then wait for the waiter to arrive to take your order. The customer gives the order to the waiter and the waiter takes it to the chef. The chef starts preparing the meal which will take some time; probably 40 minutes. After making the customer wait for a while, the chef calls the waiter to deliver the meal to the customer. It takes about 30 minutes for the customer to finish their meal. The customer then orders the invoice. The waiter goes to the cashier, takes the bill and brings it to the customer. After paying the bill, the waiter takes the money to the cash register, the cashier counts and deposits the money and gives the receipt, as well as any transaction change, to the waiter which will be given to the customer. When the customer collects the receipt and change, he leaves the restaurant. At the end of the evening the restaurant closes for customers. Restaurant employees take their own responsibilities which for kitchen staff are to clean the kitchen and store the remaining products, for the waiter to clean......middle of paper......may lack quality and a misunderstanding regarding pricing. These are some serious risks that the restaurant manager/owner must take into consideration before making such a move. Finally, new technological issues can be introduced into the restaurant. A great idea is to replace paper menus with iPads. As a result, orders will be taken faster as customers browse the menu, choose what they like and send the order to the chef. Conversely, not all customers know how to use an iPad. Consequently the waiters will have to give a short demonstration on how to use it. You cannot ignore the fact that every time the restaurant management updates the menus it costs a lot of money. Buying iPad is also expensive, but the best part is that the only upgrade needed is in the software and not in buying a new one.