The service report

THE NUMBERS ON IT. Taken at the till. Tabs closed, with your average tab and how many were voided. Rounds sent to the kitchen, with how many were declined, and split between what guests ordered themselves and what your staff keyed in for them. Your busiest hour, and a bar per hour. What moved, your top dishes. Average time to the yes, in seconds. Waves from the tables with your average answer time. And treats said yes to at the bill.

TODAY ALSO SHOWS WHAT IS STILL OPEN AND STILL TO PAY, per table. Yesterday does not, because yesterday has no open tables and a number that is always zero teaches nobody anything.

WEEK AND MONTH exist too: taken, tabs, average tab, rounds, your best day, and the days side by side.

THE TWO NUMBERS WORTH MORE THAN THE MONEY. Average time to the yes tells you how long a guest sat looking at a sent order waiting for somebody to notice. Average answer time on waves tells you how long a raised hand waited. Both of those are your service, measured, and neither of them is visible any other way.

PRINT THE DAY at close and it goes in the folder next to your register's own report. That is what it is shaped for.

A NIGHTLY SUMMARY OF THE SAME NUMBERS can be sent to you, so you get the day without opening anything.