What information should not go on a recook/upcook ticket?

Including the guest's name on a recook/upcook ticket is not appropriate because this type of ticket is meant primarily for internal communication between kitchen staff to address issues with food preparation, such as cooking temperatures or items that need to be redone. The focus should remain on the details relevant to the kitchen staff involved in the recooking process.

Having information like items and temperatures is essential for ensuring that the kitchen gets the correct order specifications to address any issues. Similarly, the table number and pivot point are crucial for tracking where the order originated, which aids in proper service management. Additionally, the server's name and the time the order was originally placed help to navigate accountability and efficiency in the kitchen workflow. Therefore, including the guest's name adds unnecessary complexity and privacy concerns that do not serve the core purpose of the ticket.