We had our grand opening on Friday and it went pretty good. However, during a rush, we began to lose track of who was making what order. My original plan was to have a cashier, an espresso barista and a coffee brew person. Then, we adopted a method of, hi, I'm going to take your order and make your coffee approach.However, when about 12 people came in at once, it fell apart. Everyone was taken care of but I think it looked like we were overwhelmed. How do you handle a rush in a pour-over bar?
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