The document provides tips for effectively relaying orders from servers to the kitchen and communicating information to waiting staff. When taking orders to the kitchen, one should get the chef's attention, physically point out any special requests on the order, verbally describe orders clearly, and have the chef repeat the order back. When informing waiting staff, one should avoid interrupting them with guests, speak away from guests, use hand signals if possible, keep communications brief but accurate, and provide alternative options when possible.

1. Element 1:
Liaise between
kitchen and service areas

2. Tips on relaying an order to the
kitchen
 When delivering an order from wait staff or
servers to the kitchen, details about any special
orders must be passed on to the appropriate
person quickly and unambiguously.
 You need to bear in mind the person you will be
speaking to will have more staff than you to deal
with. You are likely to be just one of many. For
this reason you have to take the time and make
the effort to get your message across correctly,
first time, every time.

3. To achieve this you need to make sure
you :
 Have got their full
attention when relaying the
order. The kitchen may
require you to say
„Ordering chef‟ or „Order
in‟ when placing the order
at the pass

4. To achieve this you need to make sure
you :
 Point out the special request on
the actual docket, physically
locating the written information
you have put on the docket or
order. It is standard practice in
establishments using a manual
ordering system for special
requests to be circled on the
docket to highlight them.

5. To achieve this you need to make sure
you :
Verbally describe what is
needed clearly and
accurately. A response
should be heard from the
chef after you have
placed the order. If no
response is heard, repeat
the order.

6.  If possible get them to repeat it back to you to
verify they have understood what is required.
 While you need to ensure your special order is
understood, you must be sensitive to the other
things going on in the kitchen or at the pass. It
may pay you to delay for 30 seconds or a minute
while the kitchen person clears some meals which
are ready, helps with plating a large order, or
remedies an immediate problem.

7. Tips on relaying information to waiting
staff
Generally the following
should be observed when
providing information to
wait staff:
Never interrupt a waiter
when they are talking to
guests

8. Tips on relaying information to waiting
staff
Never interrupt a
waiter when they
are taking an
order or serving

9. Tips on relaying information to waiting
staff
Talk to waiter
away from guests
so only the waiter
can hear what is
said

10. Tips on relaying information to waiting
staff
Use hand signals if
possible to provide
short and obvious
communications

11. Tips on relaying information to waiting
staff
Understand when you
give information to a
waiter there is often a
need for them to give you
information and direction
as a result

12. Tips on relaying information to waiting
staff
Keep communication brief
but accurate

13. Tips on relaying information to waiting
staff
Try to give waiters options where
possible. For example, if one dish
is unavailable provide them with
relevant alternatives (as
recommended by the kitchen) to
suggest to guests.