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#1
12-17-2004, 11:58 PM
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 ? on straightening ticket tape The tape we use curls and it is impossible to read without creasing the middle. What do you do to make the meal tickets hang vertically straight?
__________________ strawberry almond and basil tart.  |
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#2
12-18-2004, 04:17 AM
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| We do exactly what you do, crease it down the middle, lengthwise. Sorry, but that is the only solution I know of.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#3
12-23-2004, 08:39 PM
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 I suppose one could have a series of clip on weights that you could hang from each ticket . Just a thought !!! 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#4
12-24-2004, 10:11 AM
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| How about a high res . screen where the tickets are hung that would take the place of the printer = ETICKETS With touchscreen so you can drag and drop for pickup and [ spindle ] finished orders . Just a rough thought !!! Just think every station would have a screen so they have there allday displayed in order and in sync with the chef.
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#5
12-25-2004, 02:29 PM
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| They do have touchscreen systems like you describe the problem is they are very expensive. Computerized POS systems are already expensive enough and are a major financial burden on may operators without getting even more high tech (high tech=big bucks).
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#6
12-25-2004, 02:58 PM
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| Weights are in order.
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#8
12-27-2004, 08:58 PM
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| Nothing is wrong with a crease , Just throwing some ideas out there.
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#9
12-31-2004, 08:23 AM
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| Quote:
Technology is great when it works, but always keep backups, digital and hard copy, and don't fire your expeditor just because every station has a touch screen all of a sudden. When the system goes down, as everything is bound to do in the kitchen one day or the next, you don't want to have to close your operations while it's being fixed. Oh yes, as for curling chits, yes the only way to keep flat is creasing them. Also, I've noticed that the closer they get to the end of the roll, the worse the curl gets, so I sometimes change to a brand new roll right before a heavy service so that I don't have to spend time fighting with the curl of the bills while the world is ending around me. I use the ends of the rolls for sleepy monday-wednesday lunches etc. Last edited by Skeleton; 12-31-2004 at 08:27 AM. |
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#10
01-06-2005, 10:11 PM
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| Nice one, skeleton. Changing the rolls is the best idea.
__________________ strawberry almond and basil tart. |
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#11
01-13-2005, 09:51 PM
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| keeping it straight To keep tickets from curling, crease down the middle, and then make another crease horizontally 1/4" from the top. This will even work on the long tickets. Chef Manygoats |
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#12
01-21-2005, 01:33 PM
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| boom....ok new idea hit me while reading this...... they did it with faxes...lets create a new type of printer the feeds off of flat laid paper instead of a roll. That why all you have to do is just drop a stack of paper instead of changing the roll..... ok I'm emailing Micro's with the idea... Creasing the paper is the ONLY why i have found to work as well.... wieghts can only become a problem....especially when they can drop into the food. or chip a plate when putting the plate in the window. |
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