SHS

TVL
Food and Beverage
Service NCII
Quarter 2 – Module 5:
Liaise Between Kitchen and
Dining Area
(Week 5)
 What I Need to Know

The process of coordination between the kitchen and dining area is very crucial in
the sense that even a little miscommunication can lead to disagreement and bad
service on the part of a guest. It is the job of the FBSA/Waiter to know exactly how
to keep in touch with all the members of the service team. Collaboration is a must in
dealing with the customer’s order, delivery, and service.

Using an Order slip in writing down the guest's orders must be done clearly and
concisely by the food server. He makes sure to repeat all orders and that all entries
are correct. The order slip must be checked by the head waiter for confirmation before
it will be passed to the kitchen. On the part of the kitchen staff, it is not enough to
receive the order slip only, instead, confirm it from the system and be verified by the
dispatch in charge. Therefore, whatever order has been listed and transmitted will
be only prepared and to be served.

This module discusses the lessons on Liaise Between Kitchen and Dining Area with
the following:
Lesson 1- Placing, Sending, and Checking orders to the kitchen
Lesson 2- Checking Tableware, Prompting, and Carrying out plates or trays

After going through this module, you are expected to:

a. state the steps to liaise from the kitchen to the dining area;
b. classify carefully the tableware for chips, marks, cleanliness, spills, and drips;
c. demonstrate appropriately the processes in checking food items for service;
and
d. perform safely the procedures in carrying out plates or trays.

What I Know

Please do not forget to write the following on your answer sheet:

Name: ______________________________ Gr. & Section: ______________________
Gr. Level & Subject (Specialization): ______ Module No: Q2 M5 _
Name of Activity: What I know Date: _________

Directions: Read each of the following statements carefully and choose the letter of
the correct answer.

___1. To liaise between the kitchen and dining area you need to interact with the
_____.
A. dishwashing /cleaning staff C. waiters/Server
B. chefs and cooks D. All the above

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___2. The following are kitchen points that need to be attended to and monitored
EXCEPT one.
A. Room service areas C. Receptionist counter
B. Waiting for stations D. Buffet and hot box areas
___3. Which of the following is NOT one of the information to be relayed by the chefs
or cooks to the service points?
A. The use of containers for food to be served
B. Notification regarding the availability of food
C. Clarification of written or verbal orders to note the requirement
D. General food orders for a guest, number of pax, and table number
___4. Which of the following is the waiter’s phraseology when coordinating the
orders to the kitchen.
A. “Chef, be ready with guest’s orders please.”
B. “Chef, orders in for table number__ good for___ pax.”
C. “Chef, here is the list of food orders for guest number __.”
D. “Chef, prepare food for guest number__, make it quick.”
___5. Which of the following courses needs to be served first in the sequence?
A. Appetizer B. Entrée C. Main course D. Soup
___6. In a triplicate docket system, the following are written and abbreviated EXCEPT
one.
A. Table number C. Name of the guest
B. Number of covers D. Waiter’s signature
___7. Which docket systems needs the authorization of the head waiter for
cancellation, supplement, accident, or return orders?
A. Point of sales system C. Triplicate docket system
B. Duplicate docket system D. Computerized docket system
___8. The docket system with a limited menu where perforated strips are sent to the
kitchen.
A. Duplicate docket system C. Point of sales system
B. Electronic billing machine D. Triplicate docket system
___9. To use this type of machine, it requires the waiters to insert their key properly.
A. Point of sales system C. Electronic billing machine
B. Point of sales equipment D. Computerized docket system
___10. The following are general processes of taking orders using POS system
EXCEPT one.
A. Check the dispatch for serving
B. Wait as POS sends all order information to the kitchen or bar
C. Begin a new order or check by entering food items that the customer
orders.
D. The kitchen or bar staff reads the order and make the appropriate food or
beverage

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___11. After repeating the guest's orders which of the following phraseologies must
be used by the waiter?
A. “Okay Sir, Ma’am your food will arrive in fifteen minutes.”
B. “Sir, Ma’am your food will follow in twenty minutes.”
C. “Okay Sir, Ma’am your food will be served within fifteen to twenty
minutes.”
D. “Sir, Ma’am the food will be prepared from the kitchen for fifteen
minutes.”
___12. Which of the following is NOT one of the good qualities of a food server?
A. Be alert in asking a favor from the guest
B. Be willing to help and deliver assistance.
C. Be sincere and gain interest with colleagues and guests
D. Be sensitive to the needs and feelings of colleagues and guests.
___13. Before making tableware adjustments, a responsible waiter must check
________.
A. tableware it is new
B. the table if it is clean
C. linens and decorations if they are appropriate
D. service crockery and glassware for chips, marks, spills, and drips.
___14. The correct temperature of the food when it is served to the guest.
A. All types of soups must be hot
B. Desserts must be always cold
C. All food must be hot together with the beverages
D. Hot food must be served hot, cold food must be served cold
___15. These employees perform sanitation and stocked the service area
with supplies.
A. Sales Attendants C. Dining room helpers
B. Cafeteria Attendants D. Food preparation workers

Lesson
Placing, Sending, and
1 Checking Food Orders

What’s In

To link, the kitchen and dining area play a vital role in the full-service process in food
establishments. It is in this sequence when the waiter should be knowledgeable
enough to process the guest’s orders correctly.

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Relationship and coordination between service and kitchen crew must work hand in
hand to reach the goal and standards of the establishment. A satisfied customer
appreciates not only the food he consumed but the pleasant service he had
experienced from the crew who served him.

Observe the correct protocol in coordinating with the authorized staff when you
perform how to liaise from the kitchen area to the dining room. Make sure that the
docket used is properly marked and copies are sent correctly.

What Is It

How to Liaise between Kitchen and Dining Area

Liaise is defined as establishing a working relationship typically to cooperate in a

matter of concern. In the foodservice industry, coordination between the kitchen and
dining area is vital, especially during busy periods when there is a large demand for
a certain menu item that may cause a longer time to prepare. It is the duty of the
service food attendant to advise the guests of the specific amount of time that food
will be prepared.

Taking and Placing Food Orders

Orders may be transmitted to the kitchen verbally, but it is still better to do it in

writing to ensure quality service. Since orders have already been written by the
waiter, it is just a matter of submitting a copy of the order slip to the kitchen. Order
slips must be legibly written to be easily understood by the kitchen staff. When a
waiter uses another form of "shorthand", code, or abbreviation to note information,
he must ensure that the kitchen staff is familiar with it.

Nowadays, orders can be taken and placed in various forms, depending on how many
guests are there and according to the standard procedures of the establishment.
Some establishments have preprinted forms that simply must be ticked. Often, the
waiter will have to use a blank docket. Hence, A Food and Beverage Service Attendant
(FBSA) or Waiter must have enough knowledge of how to use a docket system.

The following are the four main types of docket systems used in most hotel,
restaurant, and catering establishments:

1. Triplicate docket system. This is a traditional manual system that is often used
in medium and large-sized hotels and restaurants. Hence, food and drink orders
must be written in the same language as the menu to avoid misunderstandings.
Only agreed abbreviations should be used. It must contain:
• Table number • Date
• Number of covers • Waiter’s signature

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 Any cancellation of the docket must be authorized by the head waiter or
supervisor. Often more than one docket is needed for the meal. For instance, the
dessert requires a second docket to be written. In this case, the docket should be
headed ‘Supplement’. This docket should be signed by the supervisor or head
waiter. There is usually no charge for such orders.

If there is an accident with a dish, and a docket is written for a repeat order, it
should be headed ‘Accident”. This docket should also be signed by the head waiter
or supervisor and no charge should be made. The same procedure is followed
with the three copies.

If the wrong dish is sent from the kitchen, it should be returned with a docket
headed ‘Return’. The name of the correct dish and the returned dish should be
written on the docket.

2. Duplicate docket system. This system is often used in small, informal

restaurants. This system uses only two copies of a docket. It is normally used in
establishments offering a limited menu and might be preprinted. It may also make
use of perforated strips, each one for the different courses. The waiter tears off
the strip and sent it to the kitchen as required.

The docket should contain the following:

The serial Waiter's code

number of number Table number
docket pad identification

Time the order Date

is placed information

The duplicate copy is also used for billing purposes. It should be given or
forwarded to the cashier for the preparation of the guest’s bill.

The waiter must ensure that all items are entered on the bill. If the waiter presents
the bill and the guests pay the cashier, an analysis of the waiter’s takings will be
drawn up by the cashier.

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3. Electronic billing machines. This is used in some establishments where the
waiter, rather than the cashier, prepares the bill with accuracy and speed.

The Electronic Order Pad was created primarily as an order entry tool for DSRs.
It was designed to quickly make customers' orders while providing important
information to increase sales volume and profit margins. It is a mobile application
that works with cloud-based entrée NET servers. This means the Electronic Order
Pad communicates directly with the entrée NET system in the cloud and turn that
cloud-based system communicates with the local server in the office. The tablet
must have internet access to create orders. This can be either WIFI or through a
cellular network with a data plan. None of the company's precious data is stored
on the device to avoid risks of the cloud server data is stolen or if the tablet is lost
or stolen. All activity, such as creating a customer order, is saved on the entrée.
NET cloud servers as the orders are made. If the tablet loses wireless access or
powers down suddenly, no data will be lost. The DSR will simply log back in and
complete the order exactly where it left off.

All waiters will have a key with their letter on it a stationary folder, food order
pads and bills with consecutive numbers, a paying-in slip, and afloat.

When taking an order, each course is written on the order slip then placed in the
billing machine before being taken to the kitchen. The correct keys must be
pushed to price the order accurately. To use the machine, waiters must insert
their key into the appropriate position.

How to use an electronic billing machine?

• Place the waiter’s key into the correct locking position.

• Place the docket in the machine.
• Press buttons to price the dishes concerned.
• Press the food/ beverage button to show that the money was received.
• Press identity key.

4. Computerized systems. The docket will now print out. This is used in large
establishments and chain restaurants.

Nowadays, the system is widely used in restaurants, particularly in residential

hotels and large establishments such as clubs. Here, orders are entered by
waiters at one or more terminals situated on the floor. Orders may be 'over-the-
counter' sales or saved to allocate tables.

Point of Sale (POS) System

In most food establishments, the Point of Sales (POS) System is used as a
replacement for the traditional or manual way of taking and processing orders.

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 Point of Sale (POS) Equipment is the computer-based order-entry technology
that many restaurants use to capture orders, record data, and display or print
tickets. Restaurant servers, bartenders, and cashiers can all use POS systems to
easily enter food and beverage orders.

The POS has the following capabilities:

• Acts as a cash register as well as a computer. It consists of multiple stations,
including credit card terminals, receipt printers, display screens, hostess
stations, and server stations.
• Calculate cash due for every order entered
• Record the method of payment
• Keep track of the cash in the cash drawer
• Create hourly and daily sales reports
• Allow hourly employees to clock in and out
• Calculate labor and payroll data
• Record daily check averages for each worker
• Keep track of menu items sold
• Record information on repeat customers

Having a POS system in place can add convenience, accuracy, and save time in busy
situations.

How Employees Use POS Systems:

The use of a POS system may differ in one way or another depending on the brand
and type. However, for beginners, here are the general processes of taking and order
with a POS system:

A. Begin a new order or check by entering food items that the customer orders.
For full-service restaurants, choose a table number and add food to an existing
check.
B. Wait as POS sends all order information to the kitchen or bar in the form of a
printed ticket or on a digital display monitor.
C. The kitchen or bar staff reads the order and make the appropriate food or
beverage for the wait staff or other employee to serve the customer.
D. Once the order has been relayed to the kitchen, it is now the waiter's job to
adjust the place settings, make sure that each guest has the correct cutlery
and service equipment. Every dining room facility restaurant has its
guidelines as to which cutlery and service equipment are to be used with each
dish.
E. In a quick-service restaurant, the employee will read the total charge on the
POS display, and collect payment from the customer. In full service, the
FBSA/Waiter will bring the check, wait for payment, and then enter it into the
POS when the customers are finished.

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 Lesson Checking Tableware,
Prompting, and Carrying out
2 Plates or Trays Safely

What’s In

When orders are sent to the kitchen, a waiter should find time to make a follow-up
between the time set to serve the customers and the time to prepare the food in the
kitchen. It is the responsibility of the waiter to the guests when he says, “Okay Sir/
Ma’am your food will be served within fifteen to twenty minutes.” Every minute
counts between the server and kitchen, that is why proper coordination is very
essential. Repeat the notification for the kitchen to clarify things better.
Once the food order will be checked from the docket system or order slip, the head
waiter must verify if the food and table number are well written and clear for him to
confirm that food must be served correctly to the right guest. The FBSA needs to
know the value of time while serving the guests to keep the service workflow smooth.

Significant codes should be used between the kitchen and dining staff to shorten
communication. Languages like these may help both staffs to be aware of what is
going on to keep the coordination alive and on the go. Hence, kitchen staff needs
these codes to be guided with the clarifications and notifications in the present
situation of the restaurant, especially during peak hours.

Some of these codes include:

• 86 – When the restaurant has run out of an item/ dish.
• All Day – Refers to the total number of the menu item. i.e. 4 steaks are
ordered at table 20 and 3 are ordered at table 11. That means that 7 steaks
were ordered all day.
• Behind – A quick way to let your co-workers and guests know that you are
near them to prevent any tripping accidents.

Both kitchen and dining staff must develop rapport to manifest good teamwork in
the service processes. Once the coordination is smooth and healthy, customer
satisfaction is apparent and overwhelming.

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 What’s New

For coordination skills to work effectively, all food servers must be considerate with
other co-workers and most of all to the guests from their diverse backgrounds.

Restaurant employees must demonstrate the following qualities:

• Be sincere and gain interest with colleagues and guests
• Be sensitive to the needs and feelings of colleagues and guests.
• Be willing to help and deliver assistance.
• Be open to communicating with co-workers and customers.
• Be a listener and encourage co-workers to share their thoughts and opinions
• Be trustworthy and credible especially to the management and guests. How
do service employees work? These basic rules can explain further their
responsibilities:

Food preparation workers are employed primarily to prepare beverages and make
salads and sandwiches.

Sale attendants are in charge to take orders and serve food. They prepare
specialties, like ice cream sundaes. They carry out orders from diners and wrap items
in containers. They also clean counters, prepare itemized bills, and accept payments.

Dining room helpers are sometimes referred to as steward buss helpers by cleaning
removing dirty dishes and keeping serving areas stocked with supplies. They are also
filling water glasses and delivering condiments.

Cafeteria attendants/dispatch carry trays to dining tables for customers'

equipment to clean and washed glasses.

What is It

Restaurant personnel must recognize the value of an environment that supports and
accommodates a diversity of guests’ cultures, beliefs, and ideas in terms of food
choices, special requests, dietary preferences like allergens, and health issues.

They are trained to recognize and prevent risks associated with food handling and
safety practices before, during, and after service. Providing special requests like how
the egg or steak is being cooked is somewhat very ordinary but this must be taken
care of by the food servers.

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An inventory of all tableware and equipment is necessary and may be done before
the service. Therefore, there must be careful selection and inventory of all items
needed for service.

All service crew will then check ahead of time, all the tableware and equipment to be
used in the service standard for the dining room or even in banquets. All tableware
must be free from cracks, chips, marks, and dirt before it will be brought to the
guest’s table with caution and care to avoid any circumstance or even incidents of
cuts on the part of the guests.

The basic processes for adjusting covers are as follows:

• Use the food order as a guide to collect the cutlery and service equipment
required by each guest. To be able to do this, you should be familiar with
how all the menu items are presented so that adjustments to the cover can
be made correctly.
• Check service equipment (including crockery and glassware) for chips,
marks, spills, and drips.
• Place cutlery items on a folded napkin in a small tray. This deadens the
noise and makes the presentation of the cutlery looks more professional.
• Cutlery should never be handled by the eating end and should be placed in
the same order as it is to be used, i.e. from outside working in towards the
center of the cover.
• Stand between each customer and adjust the cutlery nearest you. Never
reach across the front of a customer to adjust the cover.
• Remove unnecessary cutlery from the table and place it on your serving tray.
• Place the special service equipment, like pepper mills or lobster picks, on the
table at this stage. This is also the time to bring any special condiments that
are served with any of the meals ordered.
• While adjusting the covers of each guest, the waiter should at the same time
be monitoring kitchen service to ensure prompt pick up of food items. When
kitchen staff prompt that the food is ready, several things must be checked.

• Food must be well-presented; its quality must meet the restaurant’s

standards.
• Food must be served at the correct temperature.
(Hot food must be served hot/Cold food must be served cold)
• Food must be served exactly as the guest ordered

After checking the food items, the waiter must now transfer and place these promptly
on the guest's table (ensuring each guest gets what he/ she has ordered). Following
the restaurant's procedures are safety requirements.

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Lastly, the waiter must identify additional items required from the kitchen by
continually monitoring service areas (i.e. guest's table) and consulting with other
service staff. He or she should make the appropriate requests to the kitchen staff
based on the identified needs. He should relay information clearly and concisely
using appropriate communication techniques.

Tray Carrying
Trays allow waiters to carry at the same time plated food and drinks from the kitchen
to the dining table. Using the tray may facilitate the process. It must be taken care
of by the server.

How to carry a tray? Use this link for you to watch and learn.
(https://tinyurl.com/y6jl6mgm)

The following are some points to remember when carrying a tray:

1. Observe equal distribution of weight to keep the

tray balanced.
2. Heavy items such as plates should be placed at
the center of the tray.
3. Lighter items such as cups and saucers should
be placed at the outer part of the tray.
4. Never overcrowd the tray and take only each of
the types when carrying these items.
5. Never carry too heavy tableware at once, seek the
assistance of colleagues instead.
6. Use fingers and palms to hold the bottom of the
tray. Weight should be supported by the
shoulder and not by the arm. https://tinyurl.com/yy2gs6m
7. Move your body to maintain balance when doing 5
a turn.
8. Raise the tray slightly higher if you need to pass by a crowded area.
9. Be extra careful when carrying hot food or anything liquid.

8
Plate Carrying
In plated service, waiters normally carry one to two plates at a time. However, some
situations call for a waiter to carry more than two plates at a time. This is common
though it takes much experience and practice to be able to execute safely.

The following is the step-by-step procedure on how to carry plates during the
delivery to the dining table:

1. Hold the edge of the plate between the thumb and

the index finger.

https://tinyurl.com/y4wqomgk

2. Clip the second plate between the index finger and

the middle finger. Make sure to adjust the position
of the first plate to one side away from the bottom
plate.

https://tinyurl.com/yy4p52lm

3. Place the third plate above your arm only if you

have 2 plates placed on your fingers. This will
help minimize the difficulties in balancing these
plates.

https://tinyurl.com/y3w96hrz

4. If you want to add a fourth plate, move the third

plate closer to your arms slightly supported by
your waist. Put the fourth plate on top of the flat
area at the base of your thumb and index finger.

5. Carry the fifth plate using your free hand.

https://tinyurl.com/y22q2lo3

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 What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ________________________________ Gr. & Section: ______________________
Gr. Level & Subject (Specialization): ______ _ Module No: _Q2 M5 _
Name of Activity: What I Have Learned Date: _________

Directions: Answer the following questions. (5 points for each item)

1. Why is it necessary to link messages from the kitchen to the dining areas?
2. You are about to talk to the kitchen staff, but you are interrupted by your
colleague/co-server during busy hours. How will you respond to the
situation?
3. The chef says ‘86’ to a certain food order. How will you explain this to the
guest who seems to be hungry?

What I Can Do

Provide the following details along with the submission of your output.
Name: ____________________________________________ Gr. & Section: _____
Gr. Level & Subject (Specialization): _______________ Module No: Q2 M5
Name of the Activity: What I Can Do Date:

Directions: Demonstrate the two (2) given tasks. Take pictures or a video of yourself
while you properly perform the tasks. Submit your output as per instructions
of your teacher. You will be rated based on the given criteria below.

Task 1: Tray Carrying with dinnerware on top of it.

Task 2: Plate Carrying with at least 3 plates

Criteria for the Performance Rating:

Total
Criteria Good 5 Fair 3 Poor 1
(15/15)
1. Proper placing of fingers

2. Correct posture of the body

3. Safety procedure is observed
4. Appropriate dinnerware Used

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 Assessment

Please do not forget to write the following on your answer sheet:

Name: ______________________________ Gr. & Section: ______________________
Gr. Level & Subject (Specialization): ______ Module No: Q2 M5 _
Name of Activity: Assessment Date: _________

Directions: Read each of the following statements carefully and choose the letter of
the correct answer.

___1. The following are steps in using an electronic billing machine EXCEPT one.
A. Press the price of each dish
B. Place the waiter’s key in the correct locking position.
C. Place the docket in the machine. Press buttons to price the dishes
concerned.
D. Press the food/ beverage button to show that the money was received press
the identity key.
___2. This is used in some establishments where the waiter, rather than the cashier,
prepares the bill with accuracy and speed.
A. Point of sales system
B. Duplicate docket system
C. Triplicate docket system
D. Electronic billing machine
___3. Which of the following is NOT one of the Points of Sales capabilities?
A. Record the name of the guest
B. Record the method of payment
C. Keep track of the cash in the cash drawer
D. Calculate cash due for every order entered
___4. Which term must be used and written in a docket when an order has been
unintentionally repeated?
A. Accident B. Repeated C. Return D. Supplement
___5. How do you avoid delays in serving food orders to the guest?
A. Be attentive with yourself as a waiter
B. Work on your own as you are assigned
C. Talk to the manager other than the guests
D. Repeat the notification for the kitchen to clarify things better
__6. Who are in charge in taking orders to prepare itemized bills and accept
payments? A. Cafeteria Attendants C. Food preparation
B. Dining room helpers D. Sales Attendants

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___7. The following are processes in adjusting covers EXCEPT one.
A. Place all tableware and cutlery in one tray
B. Place cutlery items on a folded napkin in a small tray.
C. Cutlery should never be handled by the eating end and should be placed
in the same order as it is to be used
D. Stand between each customer and adjust the cutlery nearest you. Never
reach across the front of a customer to adjust the cover.
___8. Which statements below explains how to relay information clearly and
concisely?
A. Wait for the head waiter’s call
B. Give attention to the orders
C. Observe the guest and wait for the call
D. Monitor, consult, request, and identify items from and to the kitchen
___9. Below are suggested points in carrying a tray EXCEPT one.
A. You can overcrowd the tray and take all types of items to carry
B. Observe equal distribution of weight to keep the tray balanced.
C. Heavy items such as plates should be placed at the center of the tray.
D. Lighter items such as cups and saucers should be placed at the outer part
of the tray.
___10. How do you make a turn when you are carrying a tray?
A. Remind colleagues to clear the way
B. Put down the tray and make a turn
C. Advise the receptionist to assist you
D. Move your body to maintain balance when doing a turn.
___11. When passing by a crowded area, a responsible waiter must _____________.
A. call the help of a colleague
B. raise the tray slightly higher
C. request the cook to carry it for you
D. remind the people around that you will pass by
___12. Which of the following is the first step in carrying plates?
A. Move the plate closer to your palm and arms
B. Handle the plate with freehand and add more
C. Clip the plate with your thumb and index finger
D. Hold the edge of the plate between the thumb and the index finger.
___13. What will you say when serving food to the guests?
A. “Excuse Sir, Ma’am, your dishes are now delivered Sir, Ma’am.”
B. “Sir, Ma’am. Here are your food and drinks you can enjoy it now.”
C. “Sir, Ma’am. your ordered dishes ----,-----,-----,are here already.”
D. “Excuse Sir, Ma’am. Here are your orders of ----,----,----, enjoy your meal
Sir, Ma’am.”
___14. Which staff releases the food; must check the items before it will be served to
the guests?
A. Cashier B. Cook C. Dispatch crew D. Receptionist
___15. In a docket system, easy corrections of food items must be reported and signed
when a wrong dish is sent from the kitchen. What term must be written
in a docket?
A. Accident B. Repeated C. Return D. Supplement

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References
DepEd (n.d.). Food and Beverage Services NC II LM.
TESDA TR
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