- Around the District, you can find Dela Cruz experiencing what he loves most about his industry – the dining experience. “My favorite part about what I do is sitting in a fully booked restaurant, eyes closed, hearing the clamor of the open kitchen, listening to the cooks call back orders, the front of the house playing great music, and hearing the laughter of the people around me.

- How to Call the Wheel

Calling the wheel varies by establishment but here are some general procedures which most operations follow.

call every ticket as it comes in, trying to group same items on each ticket. For instance, rather than calling “ordering: halibut, salmon, fillet MR, salmon, halibut, salmon” you should call “ordering: 1 fillet MR, 2 halibut, 3 salmon”.
always require a call back or echo from each station for items ordered.
if you do not get a call back then repeat the item, or call the cook’s name, until you get a call back
there are typically at least two kinds of calls:
“Ordering” which indicates a new order to put into the flow
“Pick~up” or “Plating” which indicates the dishes or table which is now being plated
“Fire” – this is a 3rd common call for establishments where servers ring in their entire order of multiple courses and then tell the kitchen which course to “fire” as the table moves through their meal. For instance, “Fire talbe 21 entrees: 2 salmon, 2 NYs MR.”
maintain the timeline, meaning that if your goal is a 15 minute ticket time for entrees then you maintain that timeline
https://www.chefs-resources.com/kitchen-management-tools/kit...

ticket = bon de commande de la salle
Quelque chose comme bonne réactivité lors des annonces au « passe » et bon tempo pour l'envoi des plats ?