give me keytakways wiht some context to put on my sticknotes
Answer
About this video
Video Title: How to Take Orders as a Waiter-- Restaurant Server Training
Channel: Real Server Training
Speakers: Not specified
Duration: 00:04:18
Overview
This video provides a step-by-step guide on how to effectively take customer orders as a restaurant server, focusing on organizing information in a server book for efficiency.
Key takeaways
Table Setup: When approaching a table, immediately pull out your server book and place it on the right side. Note the table number in the far right corner and box it off.
Guest Count: Record the number of people at the table using parentheses. For example, a six-top would be represented by (6).
Order Taking Sequence: Begin by taking drink orders, noting them towards the top of your page. Then, draw a line to separate appetizers, followed by main food orders.
Using Seat Numbers: Assign seat numbers clockwise around the table, starting with person one. This helps in accurately recording individual orders.
Updating Orders: For subsequent orders (like additional drinks), you can use a "+1" next to the original entry or write the new order if it's different.
Managing Orders: Cross through items that have already been ordered and entered into the system to avoid confusion.
Receipts and Tips: Keep all customer receipts with signatures and tips on the left side of your server book for easy access and record-keeping.
Here are the key takeaways with added context for your sticky notes:
Table Setup: When you first approach a table, get your server book out immediately. Write the table number clearly in the top right corner and draw a box around it.
Guest Count: After noting the table number, jot down how many people are at the table using parentheses, like (4) for a four-top.
Drink Orders First: Start by taking drink orders and write them near the top of your page.
Separate Appetizers: Draw a line to clearly distinguish appetizer orders from main courses.
Seat Numbers = Order Accuracy: Number each guest's seat clockwise starting from 1. This ensures you know exactly who ordered what.
Mark as Ordered: Once you've entered an order into the system, cross it off in your book. This prevents you from needing to track it again.
Receipts on the Left: Keep all paid receipts and tip information neatly organized on the left side of your server book.
