Dough, make line, oven, cut table. Know who can hold each one.

Most stations in a pizza shop degrade gracefully. Somebody slow on the cut table or the front counter creates friction, and the shift absorbs it. The make line and the oven do not work that way: they are the bottleneck, they are sequential, and a person who is 80 percent there does not cause 20 percent more trouble, they cause a queue that does not recover until close.

Which means readiness on those two positions specifically is worth knowing precisely rather than approximately, and it is exactly the thing that usually lives in the head of whoever has worked there longest.

• Dough and prep: par levels, proofing, and the checks that decide tomorrow rather than today.
• Make line: build accuracy to the spec sheet, sequence, portioning and speed under a ticket rail.
• Oven: launch and landing, rotation, bake reads, and recovering a backed-up rail without burning anything.
• Cut table and box: cut accuracy, box handling, and order assembly against the ticket.
• Phones and online: order entry accuracy, upsell, and quoting a time that is true.
• Drivers: checkout, dispatch and vehicle checks as their own tracked positions.

Each of those is a station with its own editable checklist, its own bar, and its own dated sign-off. The coverage view then tells you the number that matters: how many people can actually run the oven on a Friday.

Because the plan is built from the training data, a Friday laid out in advance will refuse to quietly place a half-trained hand on the make line, and will say what did not fit instead. It also flags the case where a station is covered on paper but only by someone who has never been scored on it.