Liasing between Kitchen and

Dining Areas
TLE  10
How to Liaise between
Kitchen and Dining
Areas?
Liaise 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 large
demand for a certain menu item
that may cause a longer time to
prepare.
Taking and Placing Food
Orders may be transmitted to the kitchen verbally,
Orders
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. Orders slips must be legibly
written understood by the kitchen staff. When a waiter
uses another form of ‘shorthand’, code, or abbreviation
to note information, he must ensure that the kitchen
staff is familiar with it.
Taking and Placing Food
Orders Some establishment have preprinted
forms that simply have to be ticked. Often
the waiter will 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.
 Table number
1. Triplicate
Number of covers
docket system Date
This is a traditional Waiter’s signature
manual system that is Any cancellation of a docket must be
often used in a medium authorized by the head waiter or
and large-sized hotels supervisor.
and restaurants. Hence
food 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:
2. Duplicate docket  The waiter tears off the strip and
sends it to the kitchen as required.
system
The docket should be containing the
This is often used in following information:
small, informal
restaurants. This  Serial number of docket pad
system uses only two  Waiter’s code number identification
copies of a docket. It  Table number
is normally used in  Time the order is placed
establishments offering
 Date
a limited menu and
might be preprinted. It
may also make use of
perforated strips, each
one for a different
course.
2. Duplicate docket
system
The duplicate copy is also used for billing
purposes. It should be given or forward to the
cashier for the preparation of the guest’s bill.
The waiter must ensure that all items are
entered on the bill. If the waiter presents the
bill and the guests pay the cashier, an
analysis of the waiter’s taking will be drawn up
by the cashier.
3. Electronic billing machines.

This is used in some establishments where the

waiter, rather than the cashier, prepares the bill
with accuracy and speed. It was designed to
quickly make customers’ orders 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.
3. Electronic billing machines.

NET system in the cloud, and in turn 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 stolen.
 All waiters will have a
key with their own letter
Place Your Picture Here
on it, a stationary folder,
food order pads and
bills with consecutive
numbers, a paying in
slip and a float.
 When taking order, each
course is written on the
order slip then placed in the
billing machine before
being taken to the kitchen.
Place Your Picture Here
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 identify key
 The docket will now print out
4. Computerized systems

This is used in large establishments and

chain restaurant. 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 terminals situated on the
floor. Orders may be ‘over-the counter”
sales or saved to allocated tables.
 POINT OF SALE
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

It is the most computer-based order-entry

technology that many restaurants use to capture
orders, record data, and display or print tickets.
Restaurant servers, bartenders, and cashier can
all use POS systems 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 stations,
and server station
 Calculate cash due for every order entered
 Record the method of payment
 Keep track of the cash in the cash drawer
The POS has the following capabilities:

 Create 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 place can add
convenience, accuracy, and save time in
busy situations.
 01
Enter your name or user code into the
initiation touch screen. This allows you to
access the system.

How Employees

02
Use POS Systems
The use of a POS system
may differ in one way or
Begin a new order or check by entering in food
items which the customer orders. For full
service restaurants, choose a table number
and add food to an existing check.

03
another depending on the
brand and type but for
beginners, here are the
general processes of
Wait as POS sends all order information
to the kitchen or bar in the form of a
printed ticket or a digital display monitor.
The kitchen or bar staff reads the order and

taking an order with POS

system.
04 the appropriate food or beverage for the wait
staff or other employee to serve to the
costumer.
 05
Once the order has been relayed to the
kitchen, it is now the waiter’s job to adjust the
place setting, making sure that each guest has
the correct cutlery and service equipment.
How Employees

06
In a quick-service restaurant, the employee
Use POS Systems will read the total change on the POS display,
and collect payment from the costumer.
The use of a POS system
may differ in one way or

07
another depending on the
brand and type but for
beginners, here are the
general processes of
Wait as POS sends all order information
to the kitchen or bar in the form of a
printed ticket or a digital display monitor.
The kitchen or bar staff reads the order and

taking an order with POS

system.
08 the appropriate food or beverage for the wait
staff or other employee to serve to the
costumer.
However, basic processes for adjust-
ing covers are as follows:
 Use the food order as a guide to collect the cutlery and
services equipment required by each guests. 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 cookery and
glassware) for chips, marks, spills, and drips.
 Place cutlery should never be handled by the eating
and should be placed in the same order as it to be
used, i.e. from the outside working in towards the
center of the cover.
However, basic processes for adjust-
ing covers are as follows:
 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 pricks, on the table at this stage.
This is also the time to bring any special
condiments that are served with any of the meals
ordered.
However, basic processes for adjust-
ing covers are as follows:
 While adjusting the covers of each guest, the waiter
should at the same time be monitoring kitchen service
points to ensure prompt pick up of food items. When
kitchen staff prompt that the food is ready, there are
several things that must be checked:
-Food must be well presented; its quality must meet
the restaurant’s standards.
-Food must be served at the correct temperature.
-Food must be served exactly as the guest ordered.
However, basic processes for adjust-
ing covers are as follows:
After checking the food items, the
waiter must now transfer and place
these promptly on the guest’s table
(ensuring each guests gets what
he/she has ordered), in accordance
with the restaurants’ procedure and
safety requirements.
Definition of Terms:
1. Electronic Order Pad - an order entry tool which
provides all the items in the menu list to take note of
customer orders quickly
2. Receptionist - he first person who greets and welcomes
the guest in a restaurant
3. Lunch Menu - composed mostly of light and informal
meals like sandwiches, salad, and soup
4. Phraseologies - expressions made when dealing with me
guests
5. Point of Sale (POS) equipment computer - based order
– entry technology that is used to capture orders, record
data, and display or print tickets
Definition of Terms:
6. Reservation - act of making prior arrangement in a
restaurant
7. Static Menu - most common type of menu or pre-
determined menu that does not need to change
everyday
8. Table D’ Hote - French phrase which means “host’s
table’s. It offers one or more variants of each dish fixed
prices
9. Triplicate docket system - a traditional manual
system used in medium and large-sized hotels and
restaurants.
10. Waiter - a person who serves food and beverages.
ANSWER THESE FF. QUESTIONS:
1. How do you liaise between kitchen
and dining areas?
2. How do you take and place the food
orders?
3. What are the four main types of
docket system used in most hotels,
restaurants and catering
establishments?