Be descriptive when creating your menu item
Choose a serving size that feeds a group of people to make the most of your trip (leftovers are usually okay!)
Price your menu item, according to the cost of your ingredients, as well as your time
Message with the Customer on any specifics before arriving (e.g., is there a gate code?)
Set your bag on the kitchen floor and wash your hands before cooking
In between cooking, wash any equipment that is done being used for the order
Spray down and wipe any surfaces used, as well as any customer appliances used (e.g., stove)
Discard any scraps or trash before leaving the kitchen
Ask the Customer if the kitchen looks okay and if they need anything else