Page 31 - Cowch eBook - Staff Manual 2019

The importance of production

When labelling and placing orders, always group them together.
Double check by number, name and even time of order (especially
when we get very busy). This ensures production efficiency and that
no orders get missed.
Always take time to read the sticker dockets you are about to make-
understanding first and then acting. This ensures all orders go out
correctly.
Always follow recipes and steps in production, ensuring that nothing
is missed. Never over-portion anything ever!
By over-portioning, you are damaging Cowch in the following ways:
• If you serve a customer an over-portioned yoghurt, ice cream and/
or topping, they will expect the same next time and they will be
disappointed when they don’t get it.
• Over-portioning can cost Cowch thousands of dollars every year-
it adds up!
• Over-portioning causes a mess with toppings that overflow onto
the counter and floor which we then have to clean up.
• Over-portioning is never acceptable. It demonstrates a lack of care
and could be considered theft.

Take the order: at the bar

When guests order at the bar,
they will be greeted in a warm and
friendly manner. The order will be
taken and prepared as quickly as
possible.
If guests cannot be served
immediately make sure they are
acknowledged with a smile and a
gesture that says, “I can see you,
you are important and I will be with
you shortly”.
Drinks will be paid for at the bar.
Where appropriate, and whenever
possible, offer to assist the guest in
taking large orders to their table.
If a guest asks for water at the bar,
it must be served at the bar. Never
direct a guest requesting water at
the bar to the self-service station.

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