When you call the delivery desk, we write each dish under its stall number and send it to that counter (sample).
The desk times the orders so that the slowest dish starts first: the charcoal chicken before the noodles, the noodles before the dumplings. Everything should be ready within two minutes of each other.
The rider walks the counters in plate order, checks each box against the tag and packs hot and cold apart. The tag stays on the bag, so you know which kitchen to thank.