Page 91 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

special book or file, which has its pages, numbered according to the number of
tables in the room.
• The bill and duplicate checks are placed in the page, corresponding to the table
number.
• When a guest requests the bill, the waiter must collect it from the cashier, who
must first check that all items are entered and priced correctly. The bill is then
totalled.
• The top copy is presented to the guest, on a side plate, folded in half with one
corner turned up.

Note: Before presenting the bill to the guest, check if it is correct.

Methods of Payment

1. Cash

While cash may be the easiest form of payment, it is also easiest form of money to be
stolen or mislaid, so great care should be taken when handling cash.

2. Credit and Charge Cards

Many people like to pay by credit or charge card. Credit and charge cards allow guests
to pay bills without having the actual cash with them. The restaurant receives payment
from the credit or charge card company, which, in turn, recovers the cost directly from
the guest at their home address. Card companies charge the hotel a commission for
each transaction, which is a percentage of the total bill. Commission charges are higher
for charge cards than for credit cards.

The cashier should know which cards the restaurant accepts, and the procedure for
processing them.

The most commonly accepted credit cards are:

Visa MasterCard

These are both credit cards. They can be issued by a wide variety of different banks
from all over the world but must have the distinctive Visa or MasterCard symbol on them.
Cardholders have a limit to the amount they can spend on the card.

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