How would you coordinate a large party’s orders with the kitchen?

Instruction: Add the restaurant’s actual large-party workflow, including who coordinates courses. If you have not served a group, explain the approach conditionally and draw only on truthful event or teamwork experience.

Context: It focuses on seat accuracy, timing, and communication instead of assuming a large party works like several small tables.

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I would clarify the party’s timing and check any ordering or payment arrangements before service started...

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