STANDARD OPERATING PROCEDURE STANDARD OPERATING PROCEDURE

HOW TO TAKE A FOOD ORDER

TASK NUMBER: CS-0007

DEPARTMENT:


DATE ISSUED:

2011
GUEST
EXPECTATION:

That the food order is taken in a timely manner by friendly smiling staff and that the
promotions or special of the day / restaurant are explained clearly and friendly
! " # $% &"' ( )* +
TIME TO TRAIN:
,
!"minutes
!" -
Why is this task importat !or yo" a# o"r $"%sts&
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As'%rs:
1 To maximi#e guests satisfaction 56789 :
2 To ensure the orders are taken in a timely manner ;! "
$ To ensure daily specials are sold by the end of the day ;<= >? @<* +
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4*.2 1/ $
W(AT) STEPS
.)A
(OW) STANDARDS
)
TRAINING *UESTIONS
,
+, &bser5e the guest if is ready for
odering
B: C1D E
0eep a close eye on the guest for any signs of
them ready to order )on6t stand too far a7ay of
the table in clear 5ie7 of the guests
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1hen the guest has closed the menu and/or takes
a sip of the drink or look around that is usually
the signal of being ready to order
LM )N O)PQRK$
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1hy should you keep a clear eye on the
guests8
. 3 KI 4
1hy shouldn6t you stand too far a7ay from
the table8
. G%H X 4
-, *pproach the table to take order

*pproach the guest table and stand in a position
that ha5e eye-contact and communication and
say9 HY Z;F[\B 0]^
Mr./Mrs./Ms./Sir/Madam XXXX, may I take
your order now or would you like a few more
minutes?
Xxx _`/ab$#cd Y )
1G1 3ef 4
'ook at the guest 7ith a friendly smile9 stand
upright and lean the body for7ard a little bit
HYZ $g ?
'isten carefully to the guest and 7rite do7n the
items on your note pad (tems must be listed on
the note pad by seat number *sk re:uired
:uestions per dish; for example9
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1hy should you ha5e eye contact8
. 3B:[\o 4
1hy should you be friendly and smile8
. 3p 4
1hy should you listed carefully8
. 3 4
1hy should you 7rite the order do7n8
. 3 i 4
1hy should you 7rite the seat number on
your note pad as 7ell8
. 3 i 4
W(AT) STEPS
.)A
(OW) STANDARDS
)
TRAINING *UESTIONS
,
-epeat the order to guest after 7ritten it on your
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4*.2 2/ $
order pad
@ q3 2
Speak to the guest slo7ly9 clearly and politely
3 r$ss$ &"0
1hy should you repeat the order8
. 32 4
1hy should you speak slo7ly and clearly8
. 3ss$ &" 4
W(AT) STEPS
.)A
(OW) STANDARDS
)
TRAINING *UESTIONS
,
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t Bw $ $ $
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No' ask th% trai%% to pra/ti/% th% task !rom start to %# to t%st /omp%t%/y0
S"mmary 1"%stios:
1 1hy should you keep a clear eye on the guests8
2 1hy shouldn6t you stand too far a7ay from the table8
$ 1hat should you do 7hen the guest is looking around for attention8
! 1hy should you ha5e eye contact8
" 1hy should you be friendly and smile8
< 1hy should you listed carefully8
7 1hy should you 7rite the order do7n8
= 1hy should you 7rite the seat number on your note pad as 7ell8
> 1hy should you repeat the order8
101hy should you speak slo7ly and clearly8
111hy should you suggest additional choices or dishes8
121hy should you suggest daily specials8
4%&T& (,)2? @01
%&'()*+ (,, ,&-T% C%&,./(,. T*S0-%&1 T& T*02 * 3&&) &-)2- CS-0007
4*.2 $/ $