Page 40 - STARTER KIT CAPTAIN WAITER 2017v

STARTER KIT | Captain Waiter

Task 8: Gather feedback.
STEP(s) STANDARD(s)

1. Once the guest asked for the bill, provide them with Every guest should fill-out the GCC
the Guests comments card) Survey Form
(“Sir/Ma’am, paki fill-out po ang survey form”; or
“Sir/Ma’am, kindly fill-out this survey form”.)

2. If the guest refused to fill-out the survey form,
personally ask the guest comments (“Sir/Ma’am,
pwede pong malaman ang inyong suggestion or
comments?” or Sir/Ma’am, do you have any
suggestion or comments about your dining
experience?”)

3. Retrieve the GCC from the guest (“Sir/Ma’am,
maraming salamat and God bless po” or “Thank
you for dining, Sir/Ma’am and God bless”.

Task 9: Prepare cashier report.
STEP(s) STANDARD(s)

1. Print POS and hotelogix Sales Report during cut-off No incidence of shortage or overage
(2pm, 11pm and 6am)
a. Printing from POS: No incidence of unaccounted bills.
Check the thermal paper of the POS printer. Be
sure that all checks have been paid or settled. No incidence of erroneous charging.
Cashier has to sign-out from POS for the shift
report to print automatically. For WSP: Printed name, signature & room number of guest
b. Printing from hotelogix should always be present on the food check.
c/o Captain Waiter

Task 10: Turn-over sales. (Remove and include to Cashiering procedures)
STEP(s) STANDARD(s)

1. Check sales on turned-over and forward to captain No incidence of error in sales report upon turn over.
or supervisor.

Task 11: Prepare sales report. (Remove and include in cashiering procedures)
STEP(s) STANDARD(s)

1. Check if sales report after operation is done by No incidence of error in sales report upon turn over.
Captain Waiter/ Cashier.

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