Διαδικασία παραγγελιών - Ordering Procedures (11)

When approaching the table, be sure to have your pen ready, book open, and pad ready. Ask the customer if they have any questions concerning either the specials or entrees. After answering all the
questions, if there are any, ask if you can take their order. Through either eye contact or verbal address, you may start to take their order. Be sure to gather all information from each guest before
proceeding to the next. If possible, you should take the order from women and children first, and then the men.


Position numbers must identify customers; thus, the orders should be written and ordered in relation to position #1. Position #1 is the seat closest to the first person to your left. Moving in a clockwise direction, continue taking the orders. If no one is sitting in position #1, move in a clockwise direction until you find a customer. This customer will become the position #1 customer. The reason is that we need to know who gets what. We do not use a runner system but there's a chance someone other than you could be delivering the food to the table. This person must know where to place the food without asking.

Taking the order is the time for making recommendations. Suggest appetizers that will compliment the guests' meal. This is when wine can, and should, be offered. Always get the cooking temperature for meats.

• Our cooking temperatures are as follows

1. Rare - Bloody cool center, touch of rawness
2. Medium Rare - Bloody red, no rawness of meat
3. Medium - Pink warm center
4. Medium Well to Well - Fully cooked with no redness

Use a small folder, clipboard, or other hard surface to hold your pad while you write up the order. It looks better and makes it easier for you.

Begin taking the order at the same spot at each table. Start with the person closest to you on your left, and work around clockwise.

Example:
Again, it is very important that every server records orders in the same way. If another person takes the food to the table for you, then he knows where each dish belongs.

• In case of registers malfunctioning, follow these steps:

1. Write appetizers at top of ticket.
2. Write entrees under appetizers on the left, and how to cook them on the right of check.
3. For special orders like rare, be certain to make a notation on the ticket, to call special attention to the cooks.
4. Use the correct abbreviations. Menu abbreviations will be provided with your menu description sheets.
5. Write all side orders underneath entrees.
6. Write desserts underneath side orders.
7. At very bottom of ticket, put all teas, coffee, milk, and sodas.
8. Bar beverages will be listed on the back of the guest check only.
9. After all items have been totaled, circle the total. This way, there will be no mistake of where the total is. Also, write thank you, your name, and have a nice evening, enjoyed having you (etc.).

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• Cooking Times & Handling Timing Problems

With our firing system, once an order is rung to the kitchen, preparation of that item begins. It is imperative that appetizers are rung first. Once an order has been placed, you can expect to receive lunch items within six to twelve minutes, and dinner items within eight to twelve minutes.

This time may lengthen during a busy rush. Your tables' experience is dependent upon your awareness and service to the customers from the time they are seated; to the time they receive their order. If, by chance, you have a long time ticket, do not hide from your table. Notify a manager immediately, and we will expedite the situation.

When a table has to wait longer than they should for their food, don't just apologize, offer them something for the inconvenience. It costs us hundreds of marketing dollars to attract new customers; we can't afford to lose any. A complimentary beverage or dessert is a small price to pay to let a guest know we care about their experience and we want them to come back and give us another chance to get it right.

In cases where the kitchen has been woefully out of sync, a dessert or beverage may not be sufficient. Tell the manager-on-duty about the situation. They have the authority to do whatever is needed to try to make amends for a bad-dining experience.