The problem
A restaurant taking orders by phone loses them at the exact moment it can least afford to — peak service, when the line is busy and the kitchen is loudest. Orders taken by ear get written down wrong, and once the call ends there is no record to check against.
The menu also changes. A printed or hardcoded one goes stale the day a dish is dropped, and a customer ordering something unavailable is a refund and a complaint rather than a sale.
