Sidestation items should be restocked:

The correct approach to restocking sidestation items is to do so at the beginning or end of a shift or as necessary. This method ensures that the sidestations are fully equipped for service when the restaurant opens or prior to a busy shift, allowing servers easy access to necessary supplies throughout their shifts. Restocking as needed during service also addresses any unforeseen shortages, maintaining efficiency and service quality.

Restocking only at the end of the day would not provide adequate supplies for service during operating hours, potentially leading to delays or a decline in customer satisfaction. Likewise, waiting until items run out could disrupt service and create frustration for both servers and guests. Limiting stock replenishment to peak hours would be impractical, as servers need quick access to supplies at all times, not just during busy periods. Therefore, the balance of routine restocking with flexibility for immediate needs is essential for smooth operations in a restaurant setting.