Food and Beverage Services

1. Food and Beverage Reviewer
Sector:Tourism
Core:
1. Prepare the dining room/restaurant areafor service
2. Welcome guests andtake food and beverage orders
3. Promote food and beverage products
4. Provide food and beverage services toguests.
5. Provide RoomService
6. Receive andhandles guest concerns
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1. what comprises the mise- en-place?
Ans:is a Frenchphrase whichmeans "putting inplace", as in set up. It is usedin professional
kitchens torefer toorganizing and arranging the ingredients (e.g., cuts of meat, relishes,
sauces, par-cookeditems, spices, freshly choppedvegetables, andother components) that a
cook will require for the menu items that are expectedtobe preparedduring a shift.[1]The
practice is alsoeffective inhome kitchens.
2. what is a waiter’s friend?
Ans: corkscrew or a waiter’s knife
A type of corkscrewhaving a folding designand including a small blade resembling a
pocketknife
corkscrew

2. 3. what are the common electrical appliances found in the waiter’s station?
Ans: computer terminal and coffee warmers
waiter’s station-It is a spot in a restaurant where various items that a waiter
needs to do his job are stored, such as trays, napkins, condiments and probably a
computer terminal as well.

3. 4. give some techniques onhow you can welcome guest tomake themfeel comfortable and
safe?
Ans:How to welcome guest:
a. acknowledge guests arrival withabright smile on her face and pleasant eye contact
b. must greet guestsby their names (if available) witha courtesy bow. Childrenshouldbe
acknowledgedand greetedindividually by name (if available). If guest's name is not known,
hostess shouldconfirmname by asking politely "Youare Mr. or Mrs....?" Once the name is
known, she shouldsay: "Welcome to (name of outlet), Mr./s (name of guest)
c. escort guests tothe table, showing the way to guests withopenpalm hand, while walking
side by side or at a slight distance infront, by saying: "This way please, Mr./s (name of
guest)".
*How to make themfeel comfortable and safe?*
a. should enquire about guest'preferred sectionof the restaurant, by saying:"Would you
prefer a smoking or a non-smoking sectionof the restaurant?
b. must pull out the chair lightly fromthe table, and offer themto sit.
c. shouldassist the guests suchthat they are comfortable and shouldpush the chair gently
forward and ask: "Please Mr./s (name of guest), are you comfortably seated?"
d. loud, noisy parties may be placed in private rooms or toward the back of the dining room
so they not disturbthe other guests.
5. whenis the wine list offeredtothe guest andwhy?
Ans:offeredwine list before the meal and perhaps cold and hot appetizer’s toenjoy.
6. how many wine lists do you needto present for atable of four guests witha host?
Ans:one (1)
***A good rule of thumb for ordering wine is a half bottle for two(2)persons, afull bottle for
three (3) tofive(5) persons, andtwo(2) bottles for six(6) toten(10)persons.***

4. 7.explain the importance of upselling to the hotel/ restaurant operation?
Ans: increased profits for the hotel/ restaurant and guest satisfaction.
Upselling- recommending the restaurant’sfood, beverages and service to guests to improve
their restaurant experience and to increase the size of the guest check.
8. case study:After the guests have giventheir ordersandthe waiter left the table, the
waiter returns back tothe table and do the up selling by recommending some menuitems.
During such time, the guest changedtheir minds, and cancelledthe previous orderedmenu
items, instead they orderedjust the recommendedmenuitem. What was wrong?
Ans:the waiter or the service staff forgot topromote menuitems and drinks or in short
forgot to performthe UP SELLING or SUGGESTIVE SELLING
9. what are the different table service styles? Ans:GueridonTable Service

5. Gueridon Table Service-The highlight of this type of service is the use of the 'gueridon' or a
mobile cooking trolley, which has a burner, cooling store, provision for storing cutlery and
crockery, and other fundamental cooking utilities. The dishtobe servedis half-cookedin the
kitchen, and is finished in front of the guests at the table. The Gueridon service is practiced
at select hotels and restaurants, and can be used to serve starters, main courses, as well as
desserts.
Silver Table Service- is aBritishtermthat referstoa skilledtechnique in which the wait staff
transfers food from a serving dish to the guest's plate. Service is always initiated tableside
and from the guest's left. Silver service is a skill that involves several steps. In addition to
serving out portions of food witha fork and spoon, waiters must remember to: Set the table
with glassware nested in a diagonal pattern to the diner's right; with the glasses placed in
the order they will be used from course to course (the water glass always goes directly in
front of the guest, as it will be usedfor the whole meal) Always serve the guest from the left
unless delivering drinks or plated meals, which are served from the right When serving out
the main course, the meat is always served first, followed by the potatoes or other starch
and finally the vegetable Serve the guest to the host's right first; then, continue service
clockwise Clear plates and glassware from the guest's right, following the same starting
point and clockwise pattern as initial service Silver service originated in England and was
first used by in-house staff catering to the country's upper class and elite. Today, it is still
usedin fine-dining restaurants andat special events togive guests the feeling that they're b
eing treated like royalty.

6. Cafeteria Table Service
Just like the name suggests, food is served like it is served in cafeterias at schools,
universities, airports, hospitals, bakeries, or industrial canteens. Food is either refrigerated
in glass cupboards so that the customer can see through and choose from what is available,
or is lined up in containers that can keep the food hot for longer periods. Since this kind of
service caters to large groups, the food is cooked in bulk at one time.
Buffet Table Service
A type that encourages self-service, it requires the customer tocome up to the tables where
food is served, and helphimself. The crockery and cutlery is arrangedat one corner of the
serving tables, andthe food is servedinbain-maries linedupacross the tables. Food served
at parties, weddings, andbusiness lunches use this kindof service.
- this is alsoa formal table service where foods are attractively arrangedonthe table and
guests servicethemselves.

7. Counter Table Service
Counter Table Service- A favorite insushi bars, this service has counters over whichthe
guests canbe seatedonone side, and the food is being cookedon the other side. The
counters are linedup withtall chairs or stools. This designis oftenimplementedinfast food
chains or at homes as breakfast bars or breakfast counters.
American Table Service
The Americanstyle of service doesn't plate upthe foodor serve it tothe customer infront of
him. The food is servedinplates or bowls in the kitchenitself, andbrought tothe customer
at his table. So, the portions of food that go ontoa plate are not decidedby the customer,
but by the chef in the kitchen

8. English Table Service
English Table Service The host of the meal plays a very important role in an English table
service, andis therefore, called'host service'. The food is brought tothe table by the waiters
straight to where the host is seated. The host is either served first, or he divides the food
intosizable portions and serves it to the guests (first to the main guest or guest of honor, if
there is any.
Grill Table Service
Grill Table Service- Foodis grilled infront of the customer, and servedpiping hot. This
service is normally practicedinhotels that have outdoor kitchens or at family barbecues.

9. Room Service
Anyone who has ever stayed at a hotel would be familiar with this kind of food service.
Guests staying at a hotel order for food and meals, and ask to be served in their rooms.
Smaller orders like snacks or dinner for one or beverages are brought to the guest's room in
trays, while bigger orders like group lunches are brought down to the room by the waiter
in food trolleys. The guests canpay the bill to the waiter who has brought his food, or clears
it later when he checks out from the hotel.
"French service" is a catering term which describes a method of serving private dining or
restaurant foodin whichpartially cookedfood is brought from the kitchen on a cart which is
used also for the final cooking. Food is completed in front of the guests and served by a
waiter or waitress who offers a dish to each guest who helps himself or herself. It actually
rarely done in Frenchrestaurants except for flambé dishes and things like cheese which are
served from a trolley and additional ingredients are served at the same time like special
breads, grapes, celery as well as the choice of cheeses fromthe selectionoffered, or desserts
where you can choose say a piece of tart and ask for something additional fromthe selection
on offer.

10. French service
Russian Service
Russian Service-the food is fully prepared and pre-cut in the kitchen and then
neatly arranged on silver platters by the Chef. The waiter then shows the platter
to the guest as a polite gesture and serves the food to the individual plates of the
guests using serving cutleries.

11. Family Style Service
Family Style Service, in which server bring food in bowl or platter and presentto guest, guest
pass food bowls or platters by help together as same like in family at home as usual.
American service
Americanservice-A methodof serving hotel or restaurant food, inwhichportions of food
are placed on plates inkitchen(except for breadand butter and salads which are servedon
the table) by the establishment's employees andserved toeachguest by a waiter or
waitress.

12. English service or platter
Englishservice or platter toplate service:Inthis kindof service,thef&bassistant or steward
will hold the platter inhis/her left handand serve fromthe left side of the customers,using a
service fork and service spoon,together calledas stempler.
Gueridon Service
GueridonService- This is aservice where adish comes
partially preparedfromthe kitchentobe completed in
the restaurant by the waiter or, when a complete meal
is cooked at the table-side in the restaurant. The
cooking is done on a gueridontrolley whichis a mobile
trolley with a gas cylinder and burners. The waiter
plays a prominent part, as he is required to fillet,
carve, flambé and prepare the food with
showmanship. The waiter has to have considerable
dexterity and skill.

13. Lauriat Service
Lauriat Service- It is a type of delivery of food that originatedinChina. A lazy susan is placed
in the middle of the table and the guests turn itaround to get their food.
Smörgåsbord- is an European term that refers to bufffet service, usually offering strictly
Scandinavian menu with heavy emphasis on fish and sea foods.
Guest selects from the presentation of the food items hot or cold and serving themselves
directly on to their plates without the help of service staff.
(Swedish: [ˈsmœ̞ rɡɔsˌbuːɖ] ( listen)) is a type of Scandinavian meal served buffet-style with
multiple hot and cold dishes of various foods on a table, originating inSweden.[1]In Norway
it is called koldtbord, in Denmark it is called det kolde bord (English: the cool table), in
Iceland it is called hlaðborð, in Finland seisova pöytä, in Estonia rootsi laud, in Latvia
Aukstais galds, in Lithuania Švediškas stalas and in Croatia Švedski stol (literally Swedish
table), and in Germany Kaltes Buffet (lit. cold buffet), in Poland Szwedzki stół (same
translation as in case of Croatia).
Smörgåsbord became internationally known, spelled smorgasbord, at the 1939 New York
World's Fair when it was offered at the Swedish Pavilion's "Three Crowns Restaurant."[2] It
is typically a celebratory meal and guests can help themselves from a range of dishes laid
out for their choice. In a restaurant, the term refers to a buffet-style table laid out with
many small dishes from which, for a fixed amount of money, one is allowed to choose as
many as one wishes.
- Guest selects from the presentation of the food items hot or cold and serving themselves
directly on to their plates without the help of service staff.

14. Smörgåsbord
10. enumerate the steps of the sequence of table service?
Sequence of service or Order of Service – is a sequential checklist of service fromthe arrival
to the departure of the guest.
Ans:a. welcoming the guet
b. guiding and seating the guest /s
c. open the napkins
d. take the pre – dinner drinks orders
e. offer the menu, suggest specials andinformthe guests of variations tothe menu.
f. order taking
g. repeat orders
h. repeat orders
i. placing order/s tosystemand kitchen
j. quality checking
k. food presentation
l. take the order for coffee/tea
m. prepare the guest’s account whenit is requested.

15. n. accept payment and tender change.
o. thanks the guest/s
p. bid farewell toyour guest.
11. what will you do when the receptionist seated the guestsat the table whichis not
clearedyet?
Ans: apologize to the guests and transfer them to table they wanted to stay or suggest a
table nearby by window to see the scenery outside so that they can relax.
12. enumerate the steps of opening sparkling wine bottle
Ans: sparkling wine- Sparkling wine is a wine with significant levels of carbon dioxide in it
making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle,
as withthe Traditional method, in a large tank designedtowithstandthe pressures involved
(as in the Charmat process), or as a result of carbon dioxide injection. Sparkling wine is
usually white or rosé but there are many examples of red sparkling wines such as Italian
Brachetto and Australian sparkling Shiraz. The sweetness of sparkling wine can range from
very dry "brut"styles tosweeter "doux"varieties. The classic example of a sparkling wine is
Champagne, but this wine is exclusively produced in the Champagne region of France and
many sparkling wines are produced in other countries and regions, such as Blanquette de
Limoux inSouthernFrance, Espumante in Portugal, Cava in Spain, Franciacorta, Trento DOC,
OltrepòPavese MetodoClassicoandAsti in Italy (the generic Italian term for sparkling wine
being spumante) and Cap Classique in South Africa. Most countries reserve the word
Champagne for a specific type from the Champagne region of France. The French terms
"Mousseux" or "Crémant" are used to refer to sparkling wine not made in the Champagne
region. German, Austrian, and Czech sparkling wines are called Sekt. The United States is a
significant producer of sparkling wine with producers in numerous states. Recently the
United Kingdom, which produced some of the earliest examples of sparkling wine, has
started producing sparkling wines again.
a.Remove foil Discard. Tip: The foil on most bottles has a little tab that you can pull to make
this process easier.
b. Loosenthe wire cage Flipdown the small wire “key” that’s pressed up against the neck of
the bottle at the bottom of the wire cage that encloses the cork. Turn the key to loosen the
cage. Remove and discard the cage.

16. c. Drape a towel over bottle Nowthat the cork is exposed, drape a dishtowel over the top of
the bottle, in case built-up pressure causes the cork to pop on its own. (The towel will also
be at the ready in case any of the wine spills.)
d. Twist the bottom hand until the cork eases out Keeping the bottle pointed in a safe
direction(i.e. away from you and other people), graspthe cork with one hand and the basek
of the bottle with the other. Don’t try to twist the cork. Instead, hold the cork firmly while
turning the bottle slowly, toward you, with the hand holding the base. As you turn the
bottle from the base, you should feel the cork start to loosen and then ease into your hand.
Continue until you hear the soft pop of the cork leaving the bottle.
Tip: To avoid foamy overflow, pour only about an inch of wine into each glass at first, wait a
few seconds for bubbles to subside, and then continue filling to just below the rim.
A glass of Champagne
13. what is the correct temperature when serving red
wine?
Ans: Red Wines: 50-65 °F or 10-18 °C
red wine- Red wine is a type of wine made from dark-coloured (black)
grape varieties. The actual colour of the wine can range from intense
violet, typical of young wines, through to brick red for mature wines
and brown for older red wines. The juice from most black grapes is
greenish-white; the red colour comes from anthocyan pigments (also
called anthocyanins) present in the skin of the grape; exceptions are
the relatively uncommon teinturier varieties, which produce a red
colored juice. Much of the red-wine production process therefore
involves extraction of colour and flavour components from the grape
skin.The most common red wines, the names of which you
have certainl heardare:Cabernet Sauvignon, Cabernet Franc,
Merlot, Pinot Noir, Zinfandel, Chianti, Barolo, Barberesco,
Malbec, Tempranillo, PetiteSirah, Syrah, Shiraz, Sangiovese,
Grenache, Bordeaux.
A glass of red wine

17. White Wines: 45-50 °F or 7-10 °C
Sparkling Wines: 42-52 °F or 6-11 °C
Rosé Wines: 45-55 °F or 7-13 °C
14. give at least five(5) commonincidents that may occur in
the restaurant.
Ans: BrokenDishes Toavoid breaking dishes, don’t over fill
dish racks or put glasses on a non-glass rack. Also, do not
store bar glasses above ice bins, etc. In case of
emergencies, keep a broken glass bucket readily available
because broken glass should not be put into the trash.
Burns Especially common when using fryers and oil filtering.
Cuts Knives should be kept sharpened as dull knives cut more people. Also, don’t grab
falling knives. Looking to another aspect, some cooking equipment requires guards or locks.
Make sure that machinery has the proper safety equipment and is used.
Food Contamination Employees should wear gloves, practice proper hand washing
techniques, use colored coded boards and have a separate area for raw meat prep. And on
another note, w should understand the importance of heating/cooling food properly.
Improper lifting techniques Especially common with garbage cans, dollies, lifting in the dish
area, etc.
Slips, Trips and Falls Employees should always wear proper non-slip footwear. Also,
employees should not mop floors without drying afterward.
Slicer Equipment Injuries If you have a meat slicer on the premise, do not allow employees
to use it until they have been directly trained to use, breakdown, clean, sanitize and
reassemble it safely and completely
15. what is the first thing to do when guest complaint?

18. Ans:a. report the accident –notify your healthand safety representative. If youdon’tknow
who is responsible for healthand safety matters at your worklace, ask your manager or
supervisor.
b. consider the cause of the accident
c. photograph the hazards. If there was a particular hazard that causedyour accident at
work you shouldtake pictures of it that’s possible.
d. do not discuss fault- you should not feel pressurred to say anything that might prejudice
any claim that you may have.
16. whatare the common reasons for guest to return food?
Ans;a. “this is not what I ordered”- wrong order of food giventothe guest.
b. the picture of the food in the menu is different tothe actual order.
c. there is a fallen object in the food like hair, insect etc.
d. slow service that guest feels irritated
17. whatare things to do when guestcomplaint?
Ans:a.ListenIntently:Listentothe customer, anddo not interrupt them. They needtotell
their story and feel that they have beenheard.
b.Thank Them: Thank the customer for bringing the problemto your attention. Youcan’t
resolve something youaren’t completely aware of, or may be making faulty assumptions
about.
c..Apologize:Sincerely convey tothe customer your apology for the way the situationhas
made themfeel. This is not the time for preachy reasons, justificationsor excuses;youmust
apologize.
d..Seek the Best Solution: Determine what the customer is seeking as a solution. Ask them;
oftenthey’ll surpriseyoufor asking for less thanyou initially thought you’dhave to give—
especially whenthey perceive your apology and intentionis genuinely sincere.

19. e..ReachAgreement:Seek toagree onthe solutionthat will resolve the situationtotheir
satisfaction. Your best intentions canmiss the mark completely if you still fail todeliver
what the customer wants.
f.Take Quick Action: Act on the solutionwitha sense of urgency. Customers will often
respondmore positively toyour focus on helping themimmediately versusthanon the
solutionitself.
g.Follow-up:Follow-uptoensure the customer is completely satisfied, especially whenyou
have had to enlist the helpof others for the solutiondelivery. Everything uptothis point will
be for naught if the customer feels that “out of sight is out of mind.”
18. how will you handle guests needs with restrictions on allergies
Ans: a. as a waiter/waitress youshouldknow the food you offer like the ingredient andthe
methodof cooking so ask your chef as many questions about the menu.
b. as waiter you shouldknow also the perfect accompaniment betweenfoodand beverage.
c. you should know the recipe database that store clients’ nutritionbasedmenus
d. use registrationformtoask direct andpertinent questions about dietary requests from
the guest.
19. how will you handle a guest with signs of intoxication requesting for more bottles of hard
drinks.
Ans:a. stopserving himimmediately. If the customer has wanderedin from another bar or
restaurant, youcan refuse toserve them. They may claim you’re acting illegal, but your not.
You are acting responsibe.
b. offer the customer some coffee and some food as an alternative toadrink.
c. call a cab or another ride home for the customer. Donot let themdrive .
d. if customer becomes belligerent or angry, call the police, who can look after the customer,
until he or she is safe and sober.
20. what are relevant information’s tocheck toavoid mistakes?
Ans:a. ask the guest name (caller) and room number

20. b. take the order and write it down in an order slip (triplicate
copies)- write downand clarify orders as you hear them. Ask the number of orders and
the guest’s preferences regarding the manner of preparation.
c. repeat the order- mentionedthe itemorderedthe quantityandmanner of preparation.
21. what is a Door Knob menu?
Ans:A type of room service menuthat a housekeeper canleave inthe guestroomand that
lists alimitednumber of breakfast items andservice times for selectionby the guest.
Door Knob Menu

21. 22. whatare the standard amenities set in the tray/trolley during breakfast?
Ans: A napkin, basic fork, knife and spoon, salt, pepper,
Continental Breakfast
A continental breakfastis a light morning meal that is provided by many hotels and motels. It
traditionally includes bread products, fruitjuiceand hot beverages. Some lodging facilities also
include other types of food, such as cereal, fruit, meat and eggs. The meal typically is
presented in a buffet, fromwhich guests can help themselves, rather than being served to the
guests like it would be in a restaurant. The quality and amount of food that is provided can
vary widely and often depends on the quality of the establishment, with high-end hotels that
attract business travelers typically providing better continental breakfastfood than roadside
motels that attract families who are vacationing on tight budgets.
Continental breakfast consist of:
a. coffee with 2-3 sachetof sugar per person, butter 2 sachet, bread and rolls, if toasted is
specified, it must be wrapped in napkin, a piece of jam
Serving Procedure
A continental breakfastusually is provided in the hotel or motel lobby, or in a room near the
lobby, for a specified period of time during the morning. The food typically is placed on a large
table or counter, and amenities such as plates, bowls, forks, spoons and knives aremade
available. There might be tables and chairs whereguests can sit and eat, or they could take
their breakfastback to their rooms or elsewhere.
Breads
The breadproducts that are includedin a
continental breakfast might include toast,
doughnuts, pastries, croissants androlls.
Pancakes or waffles are less likely tobe
included, althoughtoaster waffles might
be offered. Butter, assortedjams and
jellies or other toppings, suchas syrupfor
waffles, usually are available.

22. Croissants might be offered at a continental breakfast.
An assortment of breads and
muffins, including those with fruit,
are standard fare at a continental
breakfast.
Beverages Juices andhot beverages are
almost always includedina continental
breakfast. Orange juice, apple juice and
grapefruit juice are common. Various
types of coffee and teausually are
provided. Hot chocolate might be
available for childrenor for guests whodo
not drink coffee or tea. Milk alsois
available sometimes.
Fruits
The other foods that are included in a continental breakfast can vary widely.
Some hotels provide fruit such as bananas, apples, oranges and grapefruits. Cold
breakfast cereal and milk are often provided. Hot cereal, such as instant
oatmeal, is sometimes available as well.

23. Rare Fare
It is more rare for cooked meats or eggs tobe includedina continental breakfast, but it does
happen. For example, large containers full of scrambledeggs, bacon or sausage links might
be placedout for guests. Hashbrowns — friedshreddedpotatoes —are another cooked
breakfast itemthat is sometimes available.
American breakfast
A hotel breakfast that includes most or all of the following: two eggs (fried or poached), sliced
bacon or sausages, sliced bread or toast with jam/jelly/butter, pancakes with syrup, cornflakes
or other cereal, coffee/tea, orange/grapefruit juice. Also called American style breakfast
For American Breakfast, and necessary
a. table wares required for the individual order, such as knife and fork for meat and eggs,
spoon for the boiled eggs, medium sized spoon for cereals, etc., salt and pepper placed in
shaker
Beverage must be prepared as ordered:
a. tea/coffee must be served with pot of hot water, chocolate is usually placed in a pot with a
cover and with a large creamer or 4 ounces of hot milk
Green tea is a popular hot beverage served at many American breakfast tables.

24. Jam is often included as part of an
American breakfast
Bacon is common in American
Breakfasts.
Buttermilk pancakes are an
American breakfast cuisine

25. 23. what will you do upon the reaching the guest room?
Ans:a. knock at the door – use the knuckles or activate the doorbell.
Knock should be gentle and not too loud to avoid irritating sound. Allowfewseconds in
betweenknocks and sound off: Room Service
b. once the door is opened- greet the guest by the hour of the day and say: “
Goodmorning/afternoonSir/Ma’am(or mentionthe guest name if known)..Say;”here’s your
room service order”..thensay “May I come in”
don’t enter the roomuntil the guest gives youthe permission.
24. what will you do after placing the tray/trolley inside the room?
Ans :a.” ask the guest where wouldyou like me to set-upyour table sir/ma’am
“ or shall I leave the food on the trolley ofr you want it transferredtoyour table?”
b.After setting upthe food on the table as requested, offer additional service
“ if you’re ready to eat, shall I serve the foodfor you?”
“ shall I serve the coffee/tea”
“would you like me toopen your curtainto brightenthe room”
(NOTE:if the guest wants to eat later, leave the foodon the heater(if used). If not place it on
the table.
Before presenting the bill ask:“is there anything else I can do for you?”
c. present the bill- get the payment. If the guest wants to charge
to his room, get his signature but make sure he is authorizedtosign.
(Some guests accounts are labeled”cashbasis”and so they are not allowedtosign for
charges.this shouldbe checkedwithFront Office)
d. thank the guest and bid goodbye- before leaving the room, make sure the heater is put off
as this can cause fire.
Ask the guest whenhe wants soiled dishes tobe cleared.

26. “sir/madam, whendo you want me to come back to clear the soileddishes?”
“when you are ready please call us and dial___”
Thank the guest and withhim a pleasant meals.
Say” thank you sir. Enjoy your meal and have a nice day”
Service of Door Knob Menus
1. door knob menus are placedinside the guestroomby room attendants.
2. after filling upthe door knob menu, the guest will hang it in his door knob tobe pickedup
by the room service waiter.
3. captainmust check the room number withthe indicatedinthe door knob menuto
prevent mistakes inthe delivery or orders.
4. collecteddoor knobmenus are to be endorsedto captain or order taker for the recording
and preparationof receipts.
5. doorknob orders are endorsedtowaiter for the mis-en-place preparation.
6. captainshould closely monitor the servicetime andsee toit that the delivery of order is
done on the time requestedfor door knob orders.