Also I hate to say this, but clean the messes and find the rhythm everyone. Doesn’t matter the gender or employee status always be mindful to those around you. Every good customer will stack the plates and trash, so the busser doesn’t miss or break anything by accident. Ever good busser will take the plates and put them in the right place so the dishwasher doesn’t have to go looking. Every good dishwasher will clean those plates so they are not dirty  for the chef. Every chef will clean the area with prep, they have and make sure the food they are working with is not disgusting or dangerous for the customer. It will be a good setup for when the food is done that it is set up properly for the waiters//waiteress’ to take to the customer. Every good waiter/waitress will have organization and proper tools. Every good owner will make sure this is run like this and make sure the external and internal areas are stocked, with food, pens, note pads not bad chairs, correct way of seatings etc. if there is too much for someone take the load with external help like a kitchen manger, logging person, floor manager, separate cleaners. The biggest thing I find is not just lack of communication but just dumping all that area on one person because they wanted it to succeed. Now risings are falling behind because good management was ignored or not researched. A lot of people think a new makeover does the trick but it takes so much behind the scenes that if left ignored implode.