Food no longer vanishes. When a cook brings a dish to the prep table to finish it, it stays there while they fetch a plate, and it's plated there before they carry it to the pass.
Soup sits on a plate under its bowl, so it's the same size as every other dish.
Salad is served cold: it never steams and doesn't lose quality waiting at the pass.
Two people passing each other in a walkway no longer slow down. A third still has to wait.
The kitchen sink, drink station and dirty-dish drop sit inside the counter, and the register faces the dining room.
Whoever is washing dishes collects dirty ones from the kitchen side of the drop.
CHEF!