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Communication. With The Kitchen
At all times maintain effective and open communication lines with the guest, kitchen and
management. Be sure to repeat the guest's order to ensure its correctness, double
check if you are not sure. If there is any delay in service, or changes of menu items, keep
the guest informed. Se attentive, listen carefully, and speak in a clear voice.
Good communication with the kitchen can be achieved by:
Understanding the kitchen procedures.
Knowing how to order and where to order from various stations in the kitchen.
Knowing what can be substituted or changed on the menu.
Knowing your menu and how the Items are prepared.
Avoiding unnecessary noise and conversation in the kitchen.
Using the proper menu abbreviations as set forth by management.
Following the chain of command.
A good relationship between service staff creates harmony and a happy atmosphere.
Timing Your Order
In some establishments you are. required to know the cooking times of the menu items and
order the food accordingly. If for example you have two orders, one for a rare steak
(approximate cooking time 25 minutes) and one for double lamb chops (approximately 40
minutes), you would place the order for the double lamb chops 15 minutes earlier than the
rare steak order. This is known as staggering your orders. In other establishments tkr..
chef will automatically stagger your orders. It is important therefore to know which
system is being used in your establishment.
Take your check. look at it and compare the food against your orders. It is your
responsibility to see that each order is complete as ordered.
Hot foods must be hot and served on hot plates, if you have an excessively hot plate.
warn the guest. Cold foods must be served on cold plates. Foods should have good eye
appeal and look appetizing when served. In any operation, you will not be required to
serve an order that is incorrect.
When working a station you may have one party that is just starting on juice, another
on their main course. still another on dessert ani so on. Do not work in confusion.
Organize your work. save steps and time to make your job easier. When you have carrying
room do not make several trips to the kitchen but combine your tray orders. Serve ice
cream before it melts, followed by those items which cool the fastest.
The appetizer or cocktail, juice or soups is served and cleared first. If a side salad is to
be served it is usually brought just before the entree. Some guests. however, prefer their
salad after the entree.
Everyone in a party or group should be served the same course at the same time. This
seems elementary yet people have been seen at the dessert stage while one member is still
awaiting the main course.
Correct timing will come through practise, efficient ,.,lanning. and of course, with the co-
operation of an efficient kitchen. Timing is important with the serving of food to avoid
any lengthy lapses between courses. Once you have served all the main course items,
check to see it anyone would like their beverage with their meal and when you are sure all
the accompaniments are down and nothing is missing. leave this party and attend to
your other customers.
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