Ive been in the industry for 15 years and a working sous chef for 8 I have worked most of my career with the micros system. Currently I am now employed with a company that uses hand written checks soley. Understanding different handwriting and various abbreviations from the servers I find it very hard to maintain quickness and accuracy o the line. when we get a rush all the cooks are questioning the servers to what they need, special requests, temp of steaks and so on. does anybody have any ideas o the situation. Remember the owners will not change.