How should you ring in a 20 oz sirloin?

When ringing in a 20 oz sirloin, the correct approach is to press the largest sirloin option and then add ounces to reach the 20 oz specification. This method ensures that the order is processed correctly within the point-of-sale system, allowing the kitchen to prepare the steak exactly as requested. It communicates precisely how much meat is desired in a manner that the kitchen understands, without ambiguity. By adjusting the ounces, you maintain accuracy in the order, which helps in inventory management and recipe consistency.

Selecting the largest sirloin and modifying the ounces utilizes the system's built-in functionalities to ensure that the specific cut and size are noted, thus avoiding any potential issues with undercooking or overcooking a steak that is improperly entered in the system. This method also complies with standard operating procedures for entering custom orders, aligning with the restaurant’s process for handling variations on menu items.

Other methods, such as adding special requests or asking the kitchen for options not typically offered, can lead to confusion or mistakes, as they may not reflect the restaurant's standard practices or could delay the order significantly. It’s essential for servers to be trained to use the system efficiently and accurately to enhance the guest experience and streamline operations in the kitchen.