Page 32 - Marchetti Cafe Manual eBook April 2018

Table numbers & guest’s names

Dine in:
Ensure the correct table number has been assigned to the order.

Take away:
Always take the guests name to identify take away orders. The guest’s name will be
free-texted on the order through the POS and called out to identify when the order is
ready. Refer to Using the Guest’s Name Standard & Procedure.

Take payment

If appropriate, repeat the entire order back to the customer.

If you are dealing with cash, verbalise the amount due, and the amount you receive as
you take it from the guest, and the amount you give back as change. (Do not put bills
in the drawer until the end to prevent confusion and misunderstandings).

If the customer is paying by card, verbalise the amount before assisting the guest to
complete the payment.
Once you have fi nished processing the order and payment, thank the customer. Hand
them the table number and let them know their order will be delivered to them.

Call food dockets

Ensure all food dockets are called to the chef as soon as they are put through.

If there are multiple dockets on the same table number, alert the chef immediately to
ensure all food is ready and delivered at the same time.
For example, “Chef, two dockets, same number.”

Water service

Tap water is available to all guests at the self-service water station. When a guest
orders food, or in a cold service period, staff will off er water at the table.

When you off er water say “Can I get you some water for the table? Just tap or would
you prefer a bottle of sparkling?”
Remember to off er tap water fi rst and then bottled water. If a
guest requests sparkling water, process the payment through
the mobile eftPOS terminal.

During cold periods, the runner will also top up water glasses
at the table. Refer to Water Service Standard & Procedure.

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