Check and Ticket Minders are a critical part of a well organized and efficient commercial kitchen. They indicate when an order is in and waiting to be made and when an order is up and ready to be served to customers in the dining room. Check and Ticket Minders should be installed on both sides of the kitchen so there is a clear and obvious area for orders that are turned in and awaiting preparation and orders that have been completed and are awaiting a server to deliver it to the patrons. If there is a window in between the cooks are and the server’s stations, this is the best area for this system to best set up. The orders coming in are placed on the inside rack and the orders that are ready are placed on the outside rack just over the food that was prepared for that bill so there is no confusion with finding the right bill.