Cutting Boards--Depending on the year, we had 3 or 4 round cutting boards to cut the just-baked pizzas on ("Coming across" was called by the pizza maker to alert the cutter and those passing between the two that hot pizzas were coming across the walk).  During a rush, each board might be occupied, then you'd have additional space under the counter for other pizzas waiting to be cut.  The pizza cutter would grab the order from the side of the oven to see if it was "for here" (had "here" on bottom of ticket), "to go" (had "X" with circle aorund it) or delivery (on the thinner grey duplicate delivery order pad).  The latter two required you to keep the pizza on the foil as you cut it and slide it into a to-go box while not losing the foil/foil pieces under it.  The boxes you put between the two ovens for warmth, or if all spaces were filled, on top of the oven.  Best to put a larger box on top of a smaller one, vice versa caused the smaller one to cave in on the larger. !  The ticket was then stuck into the boxes side or between top and bottom boxes.

For "here" orders you had to carefully separate the pizza from the foil it was cooked on (not easy if the cheese stuck them together or if the dough that morning had been sticky) and cut it into the appropriate number of pieces: 8"--3 cuts/6 slices, 10" 4 cuts/8 slices, 12" 5 cuts?/10 slices?; later, 14" 5 cuts?/10 slices?  It was best to cut from outside to inside so the ingredients were brought to the inside.  Then you deftly slid it from board to the appropriate sized pizza pan.  Sometimes when we'd be running low on the appropriate size pan, we'd have to put the pizza on a larger size pan and explain to the patron that they weren't getting less than they'd paid for.  Then you placed the pan(s) on the round or larger oval brown plastic trays with cork liner.  Picking up the microphone and hitting the switch which cut off the radio in the dining room and TV/Movies audio from the theatre, you'd say "Order number twenty-five, your orders ready, number two-five, thank ! you".  If they didn't show after a few minutes, you could repeat the above or go find out if they were caught on a video game or the toilet.  I can't remember if there was a volume knob for the movie projector here as well.

If you cut pizzas too fast and too soon out of the oven, you could get "molten cheese burns" from the cheese flying off the pizza cutter onto your hand/fingers or from hot oil from the provolone cheese or lower quality pepperonis (some of the latter, Rath brand , I think, actually curled up like an un-opened rose and served as a lovely bowl of 650 degree grease).  Under the cutting area were the large/small trays and folded pizza boxes.  Early on, the boxes were flimsy white cardboard, later, we got stronger brown corrugated card board boxes.  I forget who was responsible for folding them, probably day crew or some new, hapless 6 to 9-er.  Extras were stashed above the dough-rolling table and above the dishwasher.

Later when Willingham introduced the Lunch Buffet, the warming units that held the pizzas on their pans were placed on the counter above the cutting area.  On the wall between the cutting station and sub station were examples of the different sizes of pizza pans with 8" small, 10" medium, 12" large and 14" (giant?) written on them to give patrons an idea of how large a pizza they wanted.  Amazingly, this simple aid is often omitted in many of today's pizza parlors, they feel that calling something a "medium" automatically gives the patron an idea of how big it is.