Unless she was actively building the salads, her participation time was much less.
Line cooks prepared and packaged the order, and set it in the window(probably taking 30- 45 minutes)as well as working in all other orders of the restaurant.(seated customers are the priority)
Somebody expedited, checked, and boxed the order.(in my experience taking 10 minutes +or- )
During slow times this is hard,not difficult. During a rush, I can tell you stories.
A three man line may have cost 30.00 in wages, the server may have added four or five dollars at most to the cost.
The industry is designed to exploit low skilled and low payed workers.
Employees have two long term choices, get out or suck it up. either way, the system is rigged against them.
Again, it all depends on what restaurant. Some don’t have an expeditor. Some do. I’ve known restaurants that “require” servers to clean the bathrooms, should it ever get “slow”. If there is a way for management to cut costs, they’ll do it. If that means making sure a higher cost line cook is spared from doing what a server can be tasked to do, that manager will make an economic decision to task the cheapest laborer to do it. That would be the $2.13 server.