F&B Service Lecture

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... More

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