If a food order arrives while customers are present, what should the manager NOT do?

In the context of food service operations, particularly within a fast-paced environment like a Chipotle kitchen, it is crucial to maintain high standards for food safety and service efficiency. When an order arrives, the manager's role is to ensure that the order is processed correctly and in a timely manner, especially when customers are present.

Allowing employees to handle the order without proper oversight could lead to several issues. Employees may not be trained to check for quality, accuracy, or safety in the same way that a manager is. As a result, if employees handle the order without the manager's input, there is a risk that improperly received or incorrect items could be brought into service, potentially leading to customer dissatisfaction or health hazards. Immediate inspection by a manager ensures that the order meets the necessary food safety standards, is accurate, and can be delivered promptly to customers.

The other actions mentioned are essential components of the receiving process. Signing the invoice is a standard procedure to verify that the order has been received, while counting the order later may be appropriate if immediate inspection is postponed for operational reasons. Inspecting the order immediately is a recommended practice to safeguard food quality before it reaches the customer. Therefore, the correct approach involves the manager taking an active role in the initial receipt