Page 32 - Cowch eBook - Staff Manual 2019

delivery of food and drinks

Always keep a close eye on the pass. When food is ready to be
collected, all staff must respond quickly. Food should never be left
waiting on the pass. This also goes for coffees/ cocktails that are
ready for collection on the bar.
Ensure you know exactly what it is that you are delivering, and where
you are going.
Ensure that you have the appropriate cutlery for each dish as you
take it to the table. Announce the dish as you place it in front of the
guests. Never use the shortened version of the name. For example:
say, “Fruit Tingle Crepes” not just ‘Crepes’.

Check the table

Before you leave the table: CHECK! Has the table received all the
dishes they ordered? Does everyone have the appropriate cutlery for
their meal? Do they need share plates? Are there any dirty glasses,
plates, cutlery to remove? Do not leave the table empty handed.
Remember, full hands in, full hands out!

Remove the tracker

When the guest has received For every sale you
their entire order, and you have
confirmed they are not waiting on miss because you
any more items (food or drinks),
the tracker must be removed
from the table and placed on the are too
charging station. NOT the front
counter. enthusiastic,

five bite check

The designated staff member you will miss 100
(allocated on the shift plan) must because you aren’t
return to the table after a meal has
been delivered (approximately 5
bites) to check that the guests are enthusiastic
enjoying their food. For example:
“Are you enjoying your choices
here?” The customer will know
within a few bites if the dish isn’t enough
what they ordered or if there are
any issues.

32 | PAGE