This document provides instructions for servers on taking food orders from guests. It discusses the different types of menus, including a la carte and table d'hote menus. It then outlines the steps servers should follow when taking orders, including presenting clean menus, describing menu items, writing down each guest's order clearly, asking for any cooking instructions, repeating the order back, and thanking the guests before removing menus. The key aspects are making recommendations, writing legible orders, and double checking orders for accuracy.