Food And Beverage Guest Check Controls

Meyer Armand Salamon 1
12/5/2012

 Order food and drink from the
kitchen/bar
 Obtain payment from the guest
 Accounting- cost control department -
an account of items sold

Meyer Armand Salamon 12/5/2012 2

 Information Box may contain:
 Date, table #, server, # of guests, time order
taken, sequential # of guest check
 Body of Guest Check:
 Place to write what is ordered, how it is
prepared, special/specific requests
 Total charged for all items, taxes, and
service charges where applicable


 Customer Receipt Stub:
 Name of operation, logo, date of transaction,
total amount of bill
 Sequential number of guest check


 Same information as manual checks
 Advantages:
 Usually easier for the guest to read
 “Modifiers” usually do not print
 A “dupe” is stored in the system
 Technically, less chance for errors
In communicating w/ kitchen or bar
In calculating the total due


 Number of guests served that day
 Number of tables served that day
 Number of meals served that day
 Number of tables or meals per server


 Sales per server or per guest
 Average Check for the operation
 Average Check per server
 Sales per hour (labor forecasting)
 Items sold per server (contests)
 Check that the guest check sequence is
being followed


 In a manual check system, guest checks
should be "issued”
 Used/unused signed in & out at each shift
 In a POS system
 Servers should turn in copies
 Checked against a printed server report
 Guest checks should be treated like
$$$$


 People who need to understand guest
check include:
 Any and all servers
 Kitchen staff and bartenders
 Guest
 Cashier, Manager, Bookkeeper


 All Abbreviations should be standardized
by management
 In a manual system, this is required
 In a POS system, this can be optional, but...
No standards = opportunities for
miscommunication
What if the POS system crashes?


 Review check for amount of each item,
subtotal, tax and service charge
 Need to review check to be sure that:
 All items sold are recorded (beverages!)
 Restaurant collects what is owed
 Guest is not overcharged
 Do not be defensive with guests about
billing


 Circle - do not erase!
 Write a brief explanation on check
 Record voided amount
 Require manager‟s initials
 Voids are important to track!
 GM or bookkeeper should check void
times periodically


 Server needs to know about:
 House accounts
 Promotional discounts
 Coupons
 Gift certificates
 Prepaid or promotional complimentary
meals


 Personal Checks
 Ask for I.D.
 Check numerical figure to written number
 Traveler's Checks
 Must sign 2nd signature in front of you
 Check against counterfeit info sheets


 Credit Cards
 Credit Card slips are like money!
 Some systems accept credit or debit cards
 Gift Certificates
 Proper details are included when issuing
 Check redeemed for information
Cash back?
Merchandise only? (donations)


 If credit card is declined then :
 Try again
 Ask for another form of payment and blame
machine
 Consider pulling host away from guest to
handle the situation


 Cash Transactions
 Count cash before leaving the table
 Write total amount of money received on
check
 Count change then perform other requests
for money
 Do not “break” change w/out permission
 Count from what is owed to amount paid


 "Walk-out" or "Dine „n Dash"
 Assume guest has forgotten to pay and be
tactful
 Tell manager ASAP if guest leaves the area
 You should not leave the building!
 Robbery
 Stay Calm
 Do not be a hero unnecessarily


 Tip originally about innkeeper keeping a
secret!
 TIP - “To Insure Promptness”
 TIPS - “to insure proper service”


 "Service Compris”
 All gratuity charges are included in total
 Common in some countries
 Some travelers assume it‟s done here
 Service Charge
 Usually between 15 and 20 %
 Must be announced to guest somewhere


 Charlie Trotter in Chicago pays servers
full salary and prices reflect total labor
costs
 Tips are taxable by the IRS
 Servers are responsible for their own record
keeping
 Record on 4070 A (Daily Record of Tips)


 Accurate information is important
 Consistent language is needed
 Systems for money handling should be
implemented and monitored
 Gratuity is not free money
 Restaurateurs have investors, creditors
and payroll - money must be handled
correctly!


Food And Beverage Guest Check Controls

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Food And Beverage Guest Check Controls