You limit the number of plates and/or glasses you carry.

You always clean up spills as soon as they happen.

Your dining room and service areas have non-slip floors.

(a) There are separate entrance and exit doors to the kitchen;

     or

(b) There is a servery between the kitchen and dining room.

You have been trained to operate equipment such as espresso machines safely.

Your company has guidelines for dealing with potentially aggressive customers.

Your  company has guidelines for dealing with a theft.

Other workers can see you when you are at the cash register.

You open the cash drawer only when necessary.

You can hear drive-through customers without excessive background noise in your head set.