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Food And Beverage Guest Check Controls

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Check in guest in restaurant control

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Food And Beverage Guest Check Controls

  1. 1. Meyer Armand Salamon 1 12/5/2012
  2. 2.  Order food and drink from the kitchen/bar Obtain payment from the guest Accounting- cost control department - an account of items sold Meyer Armand Salamon 12/5/2012 2
  3. 3.  Information Box may contain:  Date, table #, server, # of guests, time order taken, sequential # of guest check Body of Guest Check:  Place to write what is ordered, how it is prepared, special/specific requests  Total charged for all items, taxes, and service charges where applicable Meyer Armand Salamon 12/5/2012 3
  4. 4.  Customer Receipt Stub:  Name of operation, logo, date of transaction, total amount of bill  Sequential number of guest check Meyer Armand Salamon 12/5/2012 4
  5. 5.  Same information as manual checks Advantages:  Usually easier for the guest to read  “Modifiers” usually do not print  A “dupe” is stored in the system  Technically, less chance for errors In communicating w/ kitchen or bar In calculating the total due Meyer Armand Salamon 12/5/2012 5
  6. 6.  Number of guests served that day Number of tables served that day Number of meals served that day Number of tables or meals per server Meyer Armand Salamon 12/5/2012 6
  7. 7.  Sales per server or per guest  Average Check for the operation  Average Check per server Sales per hour (labor forecasting) Items sold per server (contests) Check that the guest check sequence is being followed Meyer Armand Salamon 12/5/2012 7
  8. 8.  In a manual check system, guest checks should be "issued”  Used/unused signed in & out at each shift In a POS system  Servers should turn in copies  Checked against a printed server report Guest checks should be treated like $$$$ Meyer Armand Salamon 12/5/2012 8
  9. 9.  People who need to understand guest check include:  Any and all servers  Kitchen staff and bartenders  Guest  Cashier, Manager, Bookkeeper Meyer Armand Salamon 12/5/2012 9
  10. 10.  All Abbreviations should be standardized by management  In a manual system, this is required  In a POS system, this can be optional, but... No standards = opportunities for miscommunication What if the POS system crashes? Meyer Armand Salamon 12/5/2012 10
  11. 11.  Review check for amount of each item, subtotal, tax and service charge Need to review check to be sure that:  All items sold are recorded (beverages!)  Restaurant collects what is owed  Guest is not overcharged Do not be defensive with guests about billing Meyer Armand Salamon 12/5/2012 11
  12. 12.  Circle - do not erase! Write a brief explanation on check Record voided amount Require manager‟s initials Voids are important to track! GM or bookkeeper should check void times periodically Meyer Armand Salamon 12/5/2012 12
  13. 13.  Server needs to know about:  House accounts  Promotional discounts  Coupons  Gift certificates  Prepaid or promotional complimentary meals Meyer Armand Salamon 12/5/2012 13
  14. 14.  Personal Checks  Ask for I.D.  Check numerical figure to written number Travelers Checks  Must sign 2nd signature in front of you  Check against counterfeit info sheets Meyer Armand Salamon 12/5/2012 14
  15. 15.  Credit Cards  Credit Card slips are like money!  Some systems accept credit or debit cards Gift Certificates  Proper details are included when issuing  Check redeemed for information Cash back? Merchandise only? (donations) Meyer Armand Salamon 12/5/2012 15
  16. 16.  If credit card is declined then :  Try again  Ask for another form of payment and blame machine  Consider pulling host away from guest to handle the situation Meyer Armand Salamon 12/5/2012 16
  17. 17.  Cash Transactions  Count cash before leaving the table  Write total amount of money received on check  Count change then perform other requests for money  Do not “break” change w/out permission  Count from what is owed to amount paid Meyer Armand Salamon 12/5/2012 17
  18. 18.  "Walk-out" or "Dine „n Dash"  Assume guest has forgotten to pay and be tactful  Tell manager ASAP if guest leaves the area  You should not leave the building! Robbery  Stay Calm  Do not be a hero unnecessarily Meyer Armand Salamon 12/5/2012 18
  19. 19.  Tip originally about innkeeper keeping a secret! TIP - “To Insure Promptness” TIPS - “to insure proper service” Meyer Armand Salamon 12/5/2012 19
  20. 20.  "Service Compris”  All gratuity charges are included in total  Common in some countries  Some travelers assume it‟s done here Service Charge  Usually between 15 and 20 %  Must be announced to guest somewhere Meyer Armand Salamon 12/5/2012 20
  21. 21.  Charlie Trotter in Chicago pays servers full salary and prices reflect total labor costs Tips are taxable by the IRS  Servers are responsible for their own record keeping  Record on 4070 A (Daily Record of Tips) Meyer Armand Salamon 12/5/2012 21
  22. 22.  Accurate information is important Consistent language is needed Systems for money handling should be implemented and monitored Gratuity is not free money Restaurateurs have investors, creditors and payroll - money must be handled correctly! Meyer Armand Salamon 12/5/2012 22

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