2. Order food and drink from the
kitchen/bar
Obtain payment from the guest
Accounting- cost control department -
an account of items sold
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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
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4. Customer Receipt Stub:
Name of operation, logo, date of
transaction, total amount of bill
Sequential number of guest check
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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
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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
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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
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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
$$$$
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9. People who need to understand guest
check include:
Any and all servers
Kitchen staff and bartenders
Guest
Cashier, Manager, Bookkeeper
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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?
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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
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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
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13. Server needs to know about:
House accounts
Promotional discounts
Coupons
Gift certificates
Prepaid or promotional complimentary
meals
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14. Personal Checks
Ask for I.D.
Check numerical figure to written number
Traveler's Checks
Must sign 2nd signature in front of you
Check against counterfeit info sheets
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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)
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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
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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
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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
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19. Tip originally about innkeeper keeping a
secret!
TIP - “To Insure Promptness”
TIPS - “to insure proper service”
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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
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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)
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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!
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