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Docket Writing
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You are waitperson designated to Table 9. At 7.30pm you take a dinner order from 4 guests at table 9. The order is as follows:
- Antipasto, Lobster Bisque, Grilled Tuna Steak
- Antipasto, Fillet Mignon Béarnaise (med).
- Carpaccio of Ocean Trout, French Onion Soup, Fillet Mignon Béarnaise (rare - no veg. + side salad/vinaigrette)
- Lobster Bisque, Rack of Lamb
Write a docket for the kitchen.
Activity
Practice your docket writing skills: Print the kitchen docket (pdf document) and write the dinner order in the correct format on the docket.
Order taking
There are many new restaurants utilising computerised order systems as a means to simplify both the processing of meals as well as stock control. Whichever system your establishment uses you will have to be able to understand and follow how a docket is written.
Numbering system
At the beginning of service you must know how the tables are numbered and the position numbers of each guest.
Points to consider:
- Guest number one is usually seated closest to the front or kitchen door
- Number all other guests clockwise around the table
- Round tables; the seam of the tablecloth is placed towards the number one position.
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