LEARNING ACTIVITY SHEET

Senior High School

Name: Score:
Grade/Strand/Section: Date:

Subject: Bartending NCII

Activity Title: Proper order taking procedures and policies
Reference/s: Operating the Bar, (August 28, 2021). Retrieved from:
https://pdfcoffee.com/learning-module-4-bartending-pdf.
Type of Activity: Concept Note/Skills/ Exercises /Drills
Learning Concept:
ORDER TAKING
Order taking – is a process of recording orders accurately, securing the recorded data
and delivering the same.
The ten (10) basic steps of taking beverage order by the guests.
1.Approach guests to take order
2.Right side/ presenting the menu
3.Suggestive-selling
4.Waiting for the guest to take order
5.Taking order to women before men guest.
6.Asking the order.
7.Listing all down the orders by the guests
8.Verification of orders
9. Recognize by the other waiters/ waitress
10. Say “Thank You”

ORDER TAKING POLICIES

1. Preparation for taking Beverage Orders:
 Make sure you are well groomed and tidy.
 Make sure you know the items on the beverage list and knowledge about any happy
hours.
 If guests are celebrating a special occasion such as a birthday, anniversary or other
celebration, they may want to have wine or champagne with their meals.
 Know which drink goes in which glasses - Learn about Type of Glasses used in Bar
 Prepare your order pad or Handheld device which can capture following details.
-Date.
-Your name.
-Table number.
-The number of guests.
-Make sure your pen is working.
2. Approach the table:
 Approach the table to take the beverage order within three minutes of the guest being
seated.
  Stand on the right-hand side of the guest where possible or at the end of the table.
 Greet the guest, remember to use the guest name where known.
 Present the beverage list, from the right-side hand, make sure it’s clean and tidy.
 Smile genuinely.
 Establish good eye contact.
 Maintain good posture.
 Give the guest enough time to look at the beverage list or to decide.
3. Make suggestions/ recommendations:
 Know which wines will go well with certain foods.
 Suggest specialties, signature beverages, or premium brands, water, snacks to go with
the drinks when appropriate.
 A minimum of one recommendation is to be made per order (new table).
 Find out the guest’s preference for service, for example, "on the rocks", "with soda",
"with tonic water" or "straight up" etc.
 “May I get you one of our signature Gin or how about a glass of Chardonnay?”.
 Suggest the most popular call brands when a guest does not specify the brand.
 Suggest a specialty drink if a guest is not sure what to order.
4. Take the order:
 Excuse me Mr. Bond what may I bring you to drink?”
 Always speak clearly at all times.
 Always take orders from women first, then men.
 Write order on the guest check or order taking pad or handheld device according to how
the guests are seated.
 Follow a clockwise direction.
 Assign a number to each chair at a table, the chair number one on each table is
typically, the one closest to the door or some other landmark in your restaurant.
 Write the order for the guest in chair number one on the first line of the order pad.
 Always use standard beverage abbreviation.
 Listen carefully to each guest orders and repeat the order and details
 Do not interrupt the guest.
5. Repeat the order:
 Speak slowly
 Speak clearly and politely repeating the order back to the guest.
6. Leaving the table:
 Always say thank you and Smile genuinely.
 Maintain good eye contact.
 Take beverage list(s) or menu with you.
7. How to Deny alcohol service to intoxicated guests?
 Tactfully tell guests that you care about their safety and can't serve them alcohol.
 Do not make accusations, judge the guests or argue.
 Suggest nonalcoholic drinks and food instead.
 Tell your manager whenever you deny someone alcohol service.
TAKING ORDERS PROCEDURE
“Excuse me Madam/ Sir, may I take your order?”.
 Verify the legal drinking age of guests who order alcoholic beverages. If required by local
jurisdiction
 Place a Beverage napkin in front of every guest as you ask for his or her order.
 This will help you to keep track of who has ordered.
 Leaving a beverage napkin at the table will let other servers know that you have
checked with the guests.
 If the beverage napkins have a logo, then place each napkin so the logo faces the guest.
  When the guest is ready to order, listen carefully and write down all the details.
 Face guest when taking the order and maintain eye contact
 Repeat the order, to make sure you get the order correct, by saying:
“Madam/Sir, your order is (list name(s) of beverage item)”.
 Enter the order in the Pos terminal (or remote device). Where available, and the order
will thus be printed in the dispense bar.
 Where no ‘no-line’ system is available, pass one copy of the Captain Order to the
kitchen and one to the cashier.
 Consult the order to check which types of food the guest has ordered

Learning Task:
A. Directions: Read and analyze very well the statements below. Determine whether
the statement is TRUE or FALSE. Write TRUE if the statement is correct. If
FALSE, underline the word/s that makes it wrong and write the correct
word/s on
the line provided before each item.

__________1. Stand on the left-hand side of the guest where possible or at the end of
the table.
__________2. Listen carefully to each guest orders and repeat the order and details
__________3. Greet the guest, remember to use the guest name where known.
__________4. Speak clearly and loudly repeating the order back to the guest
__________5. Listen carefully to each guest orders and repeat the order and details
__________6. Always take orders from men first, then women.
__________7. Give the guest enough time to look at the beverage list or to decide.
__________8. Face guest when taking the order and maintain eye contact
__________9. Present the beverage list, from the left-side hand, make sure it’s clean
and tidy.
__________10. Always maintain good posture.

B. Directions. Arrange the following steps in taking beverage order by the guests in
proper sequence. Use A for the first step, B for second and so on. Write your
answer on the line before each number.

______1. Say “Thank You”

______2. Approach guests to take order
______3. Recognize by the other waiters/ waitress
______4. Listing all down the orders by the guests
______5. Waiting for the guest to take order
______6. Right side/ presenting the menu
______7. Suggestive-selling
______8. Taking order to women before men guest
______9. Verification of orders
______10. Asking the order.

C. Short- Answer Questions

 Directions: Answer the following question below.

1. A customer has walked into your venue and come up to the bar how will you greet
this person?
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
__________________________________________________

What are the things or requirements when greeting a customer?

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
_______________________________