F&B 102 Food & Beverage Service Procedures - Lecture
Session 7 LECTURE NOTES
TAKING THE ORDER
“Controlling” the Customer
• This is the point that each server can begin to control the flow of the restaurant.
• For your first table, you want to try to get...
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F&B 102 Food & Beverage Service Procedures - Lecture
Session 7 LECTURE NOTES
TAKING THE ORDER
“Controlling” the Customer
• This is the point that each server can begin to control the flow of the restaurant.
• For your first table, you want to try to get the order into the kitchen as fast as
possible.
This serves three purposes.
• It helps get the kitchen into gear
• It sets the incremental flow of orders into the kitchen and can prevent the
“slamming” of the kitchen
• It can set the timing of service so the guests can insure to dine comfortably and be
able to leave in a timely fashion
Popular Order-Taking Styles
• Manual Pen and Paper
o Scrap Paper
Upside: no learning curve, anyone can do whatever works for them
Downside: poor communication among waitstaff and between service and
kitchen
o Checklist
Upside: no learning curve, waitstaff need not have good menu knowledge
Downside: inappropriate for extensive or complicated menus
o COS – Captain Order Slip Takes time to learn b
Less