Food and Beverage Training Manual

How to manually write a ticket

The Hot Line and Expeditor The Hotline is the point of direct contact between service and kitchen in every restaurant, with the Chef de Cuisine on the kitchen and the expeditor on the service side. The expeditor is the contact point in the kitchen for all the servers, not the Chef de Cuisine. All communication to the Chef the Cuisine goes over him. The expeditor receives all orders on tickets and therefore has an overview of guest flow and sequence of service in the whole restaurant. The expeditor and the food runner is the last control point before the members receive their order. His role is to

 Compare covers to ordered dishes  Make sure all orders are send complete

o All dishes for one table send out at the same time o All dishes of one course send at the same time

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