This document describes the duplicate and triplicate food order systems used in restaurants. The duplicate system records orders in two copies, with one copy going to the kitchen and the other used by waiters for reference and billing. The triplicate system, more common in medium and large establishments, records orders in three copies - with one copy going to the kitchen, one to the cashier for billing, and one retained by the waiter for reference during service. Both systems aim to efficiently record and track food orders to prevent errors and ensure accurate billing.

1. DUPLICATE AND
TRIPILICATE SYSTEM
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3. DUPLICATE SYSTEM
This system is implemented in restaurant
And it is more popular in restaurant and cafes
In this system food order is taken in duplicate
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4. The first copy sent to kitchen for collecting
dishes
After all the dishes written on the KOT are
issued to the concerned waiter
The KOT is inserted into a box which is
locked
Key is kept in the control office to prevent any
malpractice
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5.  Second copy is used by the waiter as means of
reference during service and for making the
bill at the end of the service
In some smaller establishment the duplicate
copy is presented as a bill after adding the
rates of the for the dishes ordered
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6. TRIPLICATE SYSTEM
This system is used in majority of medium and
large establishments
The food ordered is recorded in three copies
and each copy as same serial number
This copies may be clearly marked 1,2 and 3or
“control copy “ accounts copy "and book copy
Each copy will be in different colour for easier
identification
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7. • To ensure order taker must fallow the
information required at the top of the KOT
carbon sheet
Table number
Date and time
Number of covers
Waiter name and code
Signature of waiter taking the order
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8. • The food order is written in triplicate without
any corrections and signed by the order taker
• In case of a resident guest , hisher room
number should be written
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9. • The first copy is for food order , which is
normally white in colour is taken to the kitchen
and handed over to the aboyeur who shouts the
order
• After executing all the dishes mentioned in
KOT
• The aboyeur inserts it through the slot of a
locked box
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10. • The duplicate copy(second),which may be f
any colour other than white, goes to the cashier
who makes out the guests bill referring to the
KOT s serial number.
• KOT number should written on the bill.
• The billing clerk ensures than all the dishes
entered in KOT are changer and correctly
calculated.
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11. • Room number an guest, if residential guest is
served ,should be entered and the bill should
be signed by the billing clerk.
• The third copy which may be of any colour
other than the ones chosen for the first two
copies is retained by the waiter at his/her
sideboard as a means of reference during
service
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12. • During service any cancellation or correction
on KOT should have the signature of the head
waiter or supervisor
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