# Chinese Takeout Packaging Checklist

## Order-level checks
Customer name:
Order number:
Pickup / delivery:
Utensils requested?
Napkins included?
Sauces included?
Spice oil included?
Allergy note checked?

## Packaging by dish type
Crispy fried items:
- Vent lid or separate from sauce
- Sauce packed separately
- Avoid sealing while steaming hot

Noodles:
- Use wide container
- Prevent sauce pooling when possible
- Include chopsticks / fork as appropriate

Rice plates:
- Separate wet sauces when possible
- Keep garnish separate if it wilts

Soup / broth:
- Leak-proof container
- Broth separated from noodles when possible
- Label hot liquid

Dumplings / dim sum:
- Vent if fried
- Prevent sticking
- Include dipping sauce

Hot pot / malatang:
- Separate broth, proteins, vegetables, noodles, and dipping sauces
- Label spicy broth
- Check lid seal twice

## Final bag check
- Cold items separated from hot items
- Heavy items on bottom
- Sauces upright
- Receipt attached
- Allergy or modification note visible