LIASE BETWEEN KITCHEN AND
DINING AREA
Subject: FBS NC II
Prepared by: Xanier Adio. Cariño
The following skills and knowledge shall be focus of this module:
• Place and send orders to the kitchen promptly.
• Check quality of food in accordance with established standards.
• Check tableware for chips, marks, cleanliness, spills, and drips.
• Carry out plates and/or trays safely.
• Promptly advise colleagues regarding readiness of items for service.
• Relay information about special requests, dietary, or cultural requirements accurately to kitchen where
appropriate.
• Observe work technology according to the establishment’s standard policies and procedures
How to liase between Kitchen and Dining Area
• Liase is defined as to establish a working relationship, typically in order to
cooperate on a matter of mutual concern. In the food service industry,
coordination between the kitchen and dining area is vital, especially during
busy periods when there is a large demand for a certain menu item that may
cause a longer time to prepare. It is the duty of the service food attendant to
advise the guests of the specific amount of time that food will be prepared.
Taking and Placing Food Orders
• Orders may be transmitted to the kitchen verbally, but it is still better to do it in writing to
ensure quality service. Since orders have already been written by the waiter, it is just a matter
of submitting a copy of the order slip to the kitchen. Order slips must be legibly written to
be easily understood by the kitchen staff. When a waiter uses another form ‘shorthand’,
code, or abbreviation to note information, you must ensure that the kitchen staff is familiar
with it.
• Nowadays, orders can be taken and placed in various forms, depending on how many guests
are there, and according to the standard procedures of the establishment. Some
establishments have preprinted forms that simply have to be ticked. Often the later we’ll
have to use blank docket. Hence, a Food and Beverage Service Attendant (FBSA)/Waiter
must have enough knowledge on how to use a docket system.
Triplicate docket system
• This is a traditional manual system that is often used in medium and large sized hotels and
restaurants. Hence, foods and drinks orders must be clearly written in the same language as
the menu to avoid misunderstandings. Only agreed abbreviations should be used. It must
contain:
• Table number
• Number of covers
• Date
• Waiter’s signature
• Any cancellation of a docket must be authorized by the head waiter or supervisor.
• Often more than one bucket is needed for a meal. For instance, the desert requires a second
docket to be written. In this case, the docket should be headed 'Supplement’. This docket
should be signed by the supervisor or head waiter. There is usually no charge for such
orders.
• If there is an accident with a dish, a docket is written for a repeat order, it should be headed
'Accident’. This docket should also be signed by the head waiter or supervisor and no
charge should be made. The same procedure is followed with the three copies.
• If the wrong dish is sent from the kitchen, it should be returned with a docket headed
'Return’. The name of the correct dish and the returned dish should be written on the
docket.
Duplicate docket system
• This is often used in small, informal restaurants. This system uses only two copies of a
docket. It is normally used in establishments offering a limited menu and might be
preprinted. It may also make use of perforated strips, each one for a different course. The
waiter tears of the strip and sends it to the kitchen as required. The docket should contain
the following information:
• Serial number of docket pad
• Waiter’s code number identification
• Table number
• Time the order is placed
• Date
• The duplicate copy is also used for billing purposes. It should be given or forwarded to the
cashier for the preparation of guest’s bill.
• The waiter must ensure that all items are entered on the bill if the waiter presents the bill
and the guest pay the cashier, an analysis off the waiter’s takings will be drawn up the
cashier.
• A small plain jotter pad that is commonly known as waiter’s order pad may be ruled up by
the waiter to accommodate the orders of all the guests at each table.
Electronic billing machines
• This is used in some establishments where the waiter, rather than the cashier, prepares the
bill with accuracy and speed.
• The Electronic Order Pad was created primarily as an order entry tool for DSRs. It was
designed to quickly make customer’s order while providing important information to
increase sales volume and profit margins. It is a mobile application which works with cloud
based entrée. NET servers. This means the Electronic Order Pad communicates directly
with the entrée. NET system in the cloud, and it turned that cloud based system
communicates with the local server in the office. The tablet must have internet access to
create orders. This can be either WIFI or through a cell network with a data plan. None of
the company’s precious data is stored on the device to avoid risks of data stolen if the
tablet is lost or stolen. All activity, such as creating a customer order, is saved on the entrée.
NET cloud servers as the order is made. If the tablet loses wireless access or powers down
suddenly, no data will be lost. The DSR will simply log back in, incomplete the order exactly
where they left off.
• All waiters will have a key with their own letter on it, a stationery folder, food order and
bills with consecutive numbers, a paying-in slip, and a float.
• When taking an order, each course is written on the order slip then place in the billing
machine before being taken to the kitchen. The correct keys must be pushed to price the
order accurately. To use the machine, waiters must insert their key into the appropriate
position.
How to use an electronic billing machine
• Place the waiter’s key into the correct locking position.
• Place the docket in the machine.
• Press buttons to price the dishes concerned.
• Press the food/beverage button to show that the money was received.
• Press identity key.
• The docket will now print out.
Computerized systems
• This is used in large establishments and chain restaurants. Nowadays, this
system is widely used in restaurants, particularly in residential hotels and large
establishments such as clubs. Here, orders are entered by waiters at one or
more terminal situated on the floor. Orders may be 'over-the-counter’ sales
or saved to allocate tables.
Point of Sale (POS) System
• In most food establishments, Point of Sale (POS)
System is used as a replacement for the traditional
or manual way of taking and processing orders.
Point of Sale (POS) Equipment
• Point of Sale (POS) Equipment is the computer-
based order-entry technology that many restaurants
use to capture orders, record data, and display or
print tickets. Restaurant servers, bartenders, and
cashiers can all use POS system to easily enter food
and beverage orders.
The POS has the following capabilities:
•
Acts as a cash register as well as a computer. It consists of multiple stations, including credit card terminals, receipt printers, display screens, hostess
situations, and server station.
•
Calculate cash due for every order entered
•
Record the method of payment
•
Keep track of the cash in the cash drawer
•
Create hourly and daily sales reports
•
Allow hourly employees to clock in and out
•
Calculate labor and payroll data
•
Record daily check averages for each worker
•
Keep track of menu items sold
•
Record information on repeat customers
Having a POS system in a place can add convenience, accuracy, and save time in busy situations.
How Employees Use POS System
• The use of a POS system may differ in one way or another depending on the brand and type but for
beginners, here are the general processes of taking an order with a POS system.
• Enter your name or user code into the initial touch screen. This allows you to access the system.
• Begin a new order or check by entering in good items which the customer orders. For full service
restaurants, choose a table number and add food to an existing check.
• Wait as POS sends all order information to the kitchen or bar in the form of a printed ticket or on a
digital display monitor.
• The kitchen or bar staff reads the order and make the appropriate food or beverage for the wait staff
or other employee to serve to the customer.
• Once the order has been relayed to the kitchen, it is now the waiters job to adjust the
place settings, making sure that each guest has the correct cutlery & service equipment.
Every dining room facility/restaurant has its own guidelines as to which cutlery and
service equipment are to be used with each dish.
• In a quick service restaurant, the employee will read the total charge on the POS
display, and collect payment from the customer. In full service, the FBSA/Waiter will
bring a check, wait for payment, and then enter it into the POS when the customers are
finished.
However, basic processes for adjusting covers
are as follows:
• Use the food order as a guide to collect the cutlery and service equipment required by each guest. To
be able to do this, you should be familiar with how all the menu items are presented so that adjustment
to the cover can be made correctly.
• Check service equipment ( including crockery and glassware) for chips, marks, spill, and drips.
• Place cutlery items on a folded napkin in a small tray. This deadens the noise and makes the
presentation of the cutlery look more professional.
• Cutlery should never be handled by the eating end and should be placed in the same order as it is to be
used, i.e. from the outside working in towards the center of the tower.
• Stand between each customer and adjust the cutlery nearest to you. Never reach across the front of a
customer to adjust a cover.
• Remove unnecessary cutlery from the table and place it on your service tray.
• Place any special service equipment, like pepper mills or lobster picks, on the tablet this stage. This is also the
time to bring any special condiments that are served with any of the meals ordered.
• While adjusting the covers of each guest, the waiter should at the same time be monitoring kitchen service points
to ensure prompt pick up food items. When kitchen staff prompt that the food is ready, there are several things
that must be checked.
- Food must be well presented; it’s quality must meet the restaurants standards.
- Food must be served at the correct temperature.
- Food must be served exactly as the guest ordered.
• After checking the food items, the waiter must now transfer and place these promptly on the guests table
(ensuring each guest get what he/she has ordered), in accordance with the restaurants’ procedures and safety
requirements.
• Lastly, the waiter must identify additional items required from the kitchen by continually monitoring service areas
(i.e. guest’s table) and consulting with other service staff. He or she make the appropriate requests to the kitchen
staff based on the identified needs. He should relay information in a clear and concise manner using appropriate
communication techniques.
Answer the following questions:
• 1. is the computer-based order-entry technology that many restaurants use to
capture orders, record data, and display or print tickets.
•
•
•
•
A. Point of Sale
B. Point of Sale Equipment
C. Point of View
D. Point of materials
2. It is defined as to establish a working relationship, typically in order to cooperate on a matter of mutual concern.
A. Docket system
B. Liase
C. Point of Sale
D. Order Slip
3. This is used in some establishments where the waiter, rather than the cashier, prepares the bill with accuracy and
speed.
A. Duplicate docket system
B. Triplicate docket system
C. Electronic billing machine
D. Computerized system
4. This is often used in small, informal restaurants
A. Duplicate docket system
B. Triplicate docket system
C. Electronic billing machine
D. Computerized system
5.This is a traditional manual system that is often used in medium and large sized hotels and restaurants.
A. Duplicate docket system
C. Electronic billing machine
B. Triplicate docket system
D. Computerized system