K.O.T

1. Made by Vikesh Kashyap
KITCHEN ORDER TICKET
KOT is a written document which is given to the kitchen in exchange of any dish or any item
picked up from the kitchen.
BOT is a written document similar to the KOT which is given to the bar in exchange of any
beverages from the bar.
Importance:
1. Establishes appropriate co-ordination between the kitchen & service personnel.
2. Helps to avoid chaos or confusion at the food pick up counter.
3. It establishes accountability.
4. Facilitates proper control system.
5. Helps to raise a bill for settlement
6. A post analyses will give an exact idea about the high selling and non-selling dishes on a
menu card.
Format of a KOT
Name of the organisation Sr.No:_____________
Adress
Table No : ___________
Pax : ___________ Waiter’s name:___________
Date :____________ Time: __________________
QUANTITY PARTICULARS
Signature:

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TYPES OF KOT
1. SUIVANT KOT or EN SUIT KOT
This KOT also is made on the same KOT
slip/ KOT pad however on top of the KOT
one needs to mention the word
“SUIVANT KOT” or “EN SUIT KOT”
which means the “following” depicting
that one KOT has already been issued for
the same table number & the same guests.
This KOT is made when an order is too
long to accommodate on one KOT slip and
another KOT has to be made. Also when
the sweet or coffee is ordered after the
main course and a 2nd KOT has to be
raised for the same table.
2. SUPPLIMENT KOT
Incase when the accompaniment served with
the main course or a side dish is not
sufficient, and another portion is ordered by
the guest for which the guest will not be
charged, here a SUPPLIMENT KOT is
raised. This KOT also is made on the same
KOT slip/ KOT pad however on top of the
KOT one needs to mention the word
“SUPPLIMENT KOT”. It has to be counter
signed by the manager in-charge and the
Reference KOT (previous KOT) number has
to be mentioned.

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3. RETOUR (return) or EN PLACE KOT
In situations when a wrong dish has been
already ordered and has to be returned from
the table to the kitchen for replacement, this
KOT is raised. Also this KOT is raised when
a certain dish is returned by the guest
because it is spoilt or it’s not up to the mark
and the guest has ordered for a new dish or
rectification of the same. This KOT also is
made on the same KOT slip/ KOT pad
however the names of two dishes and in
between the word “RETOUR (return) or EN
PLACE KOT” is mentioned. 1st the name of
the new dish is mentioned and then the name
of the dish returned. In case of service being
carried out from an a la carte menu the prices
have to be mentioned, normally the dish
which is priced lesser is charged. It has to be
counter signed by the manager in-charge and
the Reference KOT (previous KOT) number
has to be mentioned.
4. NO CHARGE KOT or HOUSE SLIP
In preparation of many dishes the kitchen makes use of alcoholic beverages like wine, rum,
brandy etc. In situations when such dishes are ordered by the guest, the steward has to bring
the required amount of alcohol from the bar where this KOT is raised for the BAR other than
the normal KOT which is raised for the order given by the guest. This KOT also is made on
the same KOT slip/ KOT pad however on top of the KOT one needs to mention the word
“NO CHARGE KOT or HOUSE SLIP”. It has to be counter signed by the manager in-charge
and the Reference KOT (previous KOT) number has to be mentioned.
5. COMPLIMENTARY KOT
This KOT is raised when a complimentary portion of food is to be served either to an upset
guest to maintain the goodwill or for business promotion. This KOT also is made on the same
KOT slip/ KOT pad however on top of the KOT one needs to mention the word
“COMPLIMENTARY KOT”. It has to be counter signed by the manager in-charge and the
reason has to be mentioned.

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6. ADMINISTRATIVE & GENERAL KOT
This KOT is raised for the top executives of the hotel or the managers who are authorized or
given allowance to dine in the restaurant or order from the restaurant. This KOT also is made
on the same KOT slip/ KOT pad however across KOT one needs to mention the word
“ADMINISTRATIVE & GENERAL KOT” for identification. It has to be counter signed by
the manager in-charge and also by the recipient of the order.
7. ACCIDENT KOT
In situations where there is an accident and the
dish gets spoilt or partially damaged this KOT
is raised for the same dish (freshly prepared)
for the kitchen. This KOT also is made on the
same KOT slip/ KOT pad however on top of
the KOT one needs to mention the word
“ACCIDENT KOT”. It has to be counter
signed by the manager in-charge and the reason
has to be mentioned. The analysis will be done
and the concerned person will be penalized
8. DUPLICATE KOT
If all the copies of the KOT get misplaced, a duplicate KOT has to be raised with the same
information or order . This KOT also is made on the same KOT slip/ KOT pad however on
top of the KOT one needs to mention the word “DUPLICATE KOT”. It has to be counter
signed by the manager in-charge and the reference KOT number has to be written.
K.O.T/Sales Control System
Methods of order taking: essentially there are four methods of taking food and beverage
orders from customers.
All order taking methods are based upon these four concepts. Even the most sophisticated
electronic system is based upon either the duplicate or triplicate methods even though the
actual checks may not be written but communicated electronic to VDUs or print out machines
(According to the new trends of used in the Restaurants).

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TRIPLICATE CHECKING SYSTEM
This is a control system used in the majority of medium and large first-class establishments.
The order from the guest is taken on a
KOT pad which is in triplicate copies. To
ensure efficient control the waiter or
waitress must fill in the information
required in the four corners of the check,
this being:
• Table number
• Number of covers
• Date
• Signature of waiter/waitress taking the
order
As the name implies the food check consists of three copies.
The first kitchen order ticket goes to kitchen and is received by aboyer who shouts the order
to various sections for preparation of items and puts up spike in chronological order of table
numbers. After the pickup of dishes kitchen order tickets are puts up in a kitchen order ticket
box (locked) and taken out for making production and consumption sheet and later sent by
the chef to food and beverage control department for comparative analysis.
The second kitchen order ticket is given to restaurant cashier. He prepares the sales
summary sheet on the basis of that. The guest check is presented to guest for settlement either
by cash or credit. The sales summary sheet is sent to front office clerk for making entry into
various books like cash book, guest folio, city ledger etc. only kitchen order tickets and

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vouchers are sent to food and beverage control for comparative statements.
The third kitchen order ticket is used by the steward for pickup purpose as well for
preparing guest voucher. Abbreviations may be used when taking the order as long
understood by everyone and not misinterpreted by the kitchen causing the wrong order to be
put up, and therefore a delay in the service to the guest.
THE FOOD CHECK:
1) The top copy of the food order goes to the kitchen and is handed to the aboyeur at the
hotplate
2) The duplicate goes to the cashier who makes out the guest's bill
3) The flimsy, or third copy, is retained by the waiter at his/her sideboard as a means of
reference
Guest settlement of the bill
1. Cash
- the steward comes to the cashier for settlement with cash , the cashier then puts a paid
stamp on the bill after counting the cash & returns the bill copy and change ( if any ) to the
steward to be which is returned to the guest.
- The accounts copy which is attached to the middle copy/1st copy of kot is then stamped and
goes into the control box.
- Both the boxes from the kitchen and the cashier are opened in the F&B controls department
the following day. The contents on the top copy / original kitchen KOT and the accounts
copy of bill along with middle copy/1st copy/cashiers copy of kot are tallied. Any
discrepancy arising after analysis will be appropriately penalised to the respective staff
member.
2. Room
- If the guest who is staying in the hotel and is dining in one of its F&B outlet decides to
settle his restaurant bill against his room (which means he will pay the bill along with his
room charges at check out). In this case the guest copy of bill is signed by the guest and room
number is mentioned .The bill is then sent to the front office cashier who adds the bill charges
to the room bill and places the bill in the wooden cabinet specially designed with unique
room numbers in the appropriate slot.
- The accounts copy which is attached to the middle copy/1st copy of kot is then stamped and
goes into the control box.
- Both the boxes from the kitchen and the cashier are opened in the F&B controls department
the following day. The contents on the top copy / original kitchen KOT and the accounts
copy of bill along with middle copy/1st copy/cashiers copy of kot are tallied. Any

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discrepancy arising after analysis will be appropriately penalised to the respective staff
member.
DUPLICATE CHECKING METHOD
This is a control system which is more likely to be found in the smaller hotel, popular price
restaurant and cafes and department store catering. It is generally used where a table d'hote
menu is in operation and sometimes a very limited a la carte menu.
As the name implies, there are two copies of each of these food checks, each set being serial
numbered. A check pad, or bill pad as it is sometimes termed, usually contains a set of 50 or
100 food checks. The top copy of the food check is usually carbon-backed but, if not, a sheet
of carbon must be placed between the top and duplicate copy every time a fresh order is
taken.
For control purposes the top copy may have printed on it a waiter’s number or letter. This
should be the number or letter given to a waiter on joining the staff. The control and accounts
department should be informed of the person to whom the number applies, and he/she retains
it throughout employment. Also on each set of food checks should be printed a serial number
The top copy of the set of food and drink checks is made up of a number of perforated slips
usually 4-5 in number. There is a section at the bottom of the food and drink check for the
table number to be entered. The top copy sometimes has a cash column for entering the price
of a meal or the dishes ordered but, if this is not the case; the waiter must enter them
independently on to the duplicate copy against the particular dish concerned.
When writing out a guest's order a different perforated slip should be used roc each course.
The waiter must remember to write out the number of covers arc the price of the meal or dish
concerned on each slip. Before sending each slip to the hotplate see that the details are
entered correctly on the duplicate copy together with the price. Since the duplicate copy acts
as the guest's bill, the waiter must ensure that everything served is charged and paid for.
As the service of a meal commences, the waiter tears off from the top copy of the food and
drink check the perforated slip showing the first course ordered, this is taken to the hotplate
and the required dish is put up. As soon as this happens the aboyeur will tear off the waiter's
number (21) on the end of the slip and place it with the dish concerned. This then shows
which waiter the dish is for. If there is no waiter number at the end of the perforated slip, then
the perforated slip itself is left with the order until collected by the appropriate, waiter. The
aboyeur will then retain the slip showing the course just served. As soon as the first course is
served and allowing time for this course to be consumed the second perforated slip is taken to
the hotplate by the waiter. This dish will then be collected as required. This same procedure is
carried on throughout the meal.
It may happen that there are insufficient perforated slips on the top copy of the food and drink
check for a particular guest's requirements. Very often the waiter does his/her own drink
service and thus takes the drink order and enters it on a separate perforated slip. When there
are not sufficient perforated slips, a supplementary check pad is brought into use. This pad is
made up of single slips on which the waiter writes the order and the number and then collects
the items concerned from a particular service point. He/she must ensure that the charge for

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such items is entered on the guest's bill, that is, the duplicate copy of the food and drink
check.
duplicate kot
Other checking methods
As has already been mentioned, there are many variations to the basic duplicate checking
control system. These are too numerous to mention. Individually but two are described below
very simply in order to give some idea of the possible variations available.
SINGLE ORDER SHEET
A further simple form of checking. This may be used in cafes, quick turnover restaurants and
department stores. A simple form of control such as this may also be used, or adapted for use,
in various forms of take-away establishments.
The menu is normally very limited with little or no choice. The waiter takes the order and
marks down the guest's requirements, calls for the order verbally over the hotplate and, when
the guest requests the bill, prices the order sheet and hands it to him/her. The guest then
hands it to the cashier on leaving and pays the required amount. There is only one copy of
this order and bill combined and this is retained by the cashier, for control purposes, once the
guest has made the necessary payment.
In conclusion, it must be remembered that control in one form or another is all important, the
final method of control used depending upon the policy of the establishment concerned. No
system is foolproof but, if sufficient care and caution is observed, any loss will be cut to a
bare minimum.

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Single Order Sheet
sales summary sheet

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Menu and customer bill
This shows the menu order and customer’s bill combines on one sheet and would be allocated
to each of the guest’s requirements would be written down in the column next to the price
column.
How to Settle Guest Bill in Restaurant: As you know after finishing meal guest calls for bill.
Generally at first captain or head waiter takes order and so after finishing meal they take and
settle bills. In many restaurants general waiter settle bills.
Basic Steps:
1. Guest calls for bill
2. Waiter goes to the cashier and instructs him to total the check by the table number.
3. Cashier calculates and totals the guest check including service charge and hands the check
to the waiter.
4. Waiter double checks the bill and places it in the check folder.
5. Waiter approaches the table and stands straight to the right of the guest and presents the
bill in the folder.
6. Waiter waits for the guest to examine the guest check.
When Guest Pay in Cash:
1. Verify the cash tendered by the guest.
2. Waiter takes bill and cash to the cashier.
3. Cashier returns any change due (to the guest) with the receipt to the waiter.
4. Waiter verifies the change returned by the cashier.
5. Waiter gets authorized signature form Manager or his assistant (If applicable)
6. Waiter returns change, receipt to the guest.
When Guest Pay by Credit Card:
1. Request the guest to sign to the check and obtains the credit card.
2. Waiter takes credit card and signed check to the cashier.
3. Cashier checks the credit card for expiration date.
4. Cashier obtains approval code.
5. Cashier imprints credit card on respective voucher and the guest check.
6. Cashier lists the amount on the guest check on the credit card voucher and also the guest
check number.
7. Cashier returns guest check, credit card and voucher to the waiter.
8. Waiter presents guest check, credit card and voucher to the guest, requesting his signature
on the credit card voucher.
9. Waiter discreetly checks the checks the guest’s signature against the signature on the back
of the credit card.
10. Waiter returns the credit card to the guest.
11. Waiter gives the guest copy of the signed credit card voucher to the guest.
When Guest want to charge to guest room:
1. If guest wants to pay with his room charge, then politely requests the guest to write the
room number and name in the apace provided on the check.
2. Request the guest to sign the check on the line provided.
3. Verify the check of its legibility and returns the check to the cashier.

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4. Obtain verification of guest’s name and room number by requesting the guest for his/her
room key and checks it with cashier against house list.
Difference between Duplicate and Triplicate
Triplicate Checking System Duplicate Checking System
Has 3 Copies Has 2 Copies
Suitable for a la carte menu Suitable for table dhôte menu
Suitable for First Class Suitable for Popular Priced Establishment
Restaurants
Bill made by cashier Bill is the duplicate copy which is made by
the waiter
Guest pays the cashier As per rules guest pays thorough waiter
either cashier or waiter directly
Billing Methods
There are seven basic billing methods. They are
Bill as a Check:
When a guest requires a bill, the waiter checks everything that is entered on the duplicate
copy of the food and drink check and then totals the bill. It is then presented to the guest.
Control is affected by comparing the checks used to order food and drink against the bill
issued by each waiter.
Separate Bill:
This billing method is found in conjunction with the triplicate checking system. On receiving
the duplicate copy of the food check the cashier opens a bill induplicate accordingly. When
the guest requests the bill the waiter must collect it from the cashier and then present it to the

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guest. On receiving payment from the guest, the waiter returns the bill and cash to the cashier
who will receipt both copies of the bill and will return the receipted top copy of the bill along
with any change.
Bill with order:
This type of billing may be used in bars where the customer’s order is rung up as requested
on a preset electronic keyboard. When the order has been completed the total sum owing is
displayed on the monitor. On receipt of cash for the order dispensed an itemized bill might be
obtained for the customer.
Prepaid:
This billing occurs when prepayment is required for a specific occasion or event and allows
the organizer to determine exact numbers prior to the event.
Voucher:
Customer has credit issued by third party for either specific meal or specific value.
No Charge:
This is where no charge is made to the customer receiving the goods or services. He/she
should be asked only to sign the goods and services received and the bill should then be sent
to the firm or company.
Deferred:
Refers to the functional caterings where bill is paid by the organizer.
Payment methods
Cash
Cheque
Credit/debit cards
Tickets – Sodexho/ Accor