TAKING FOOD AND BEV ORDERS

To ensure the prompt service and fulfilment of the guest’s orders, the waiters must record all the necessary ____________ so that there is no doubt which guest ordered what.

• INFORMATION

• ORDERS

• NAME

• TIME

Which statement is correct?

• A waiter should always write legibly when writing orders

• Triplicate docket system is a traditional manual system often used

  in medium and large sized hotels and restaurants.

• Always have a sharp pencil or pen and order forms/slips/pad ready.

• all of the statements are correct

What is the first procedure in order taking?

• Make sure that the guests are ready to order and approach the table.

• Introduce your name, take the order of the guest seated next to the host first, and work around the table, finishing the host order.

• Take the order up to and including the main course.

• Repeat the orders.

Triplicate docket system are copies for the following, EXCEPT:

• kitchen

• waiter

• cashier

• customer

What is the proper sequence of taking order?

• Soup, Appetizer, Salad, Entrée, Main course, Dessert, coffee

• Appetizer, Soup, Salad, Entrée, Main course, Dessert, coffee

• Soup, coffee, Appetizer, Salad, Entrée, Main course, Dessert

• Salad, Appetizer, Soup, , Entrée, Main course, coffee, Dessert