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Food and Beverage Guest Check Controls

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Guest Check has 3 Roles

Order food and drink from the kitchen/bar

Obtain payment from the guest Accounting- cost control

department - an account of items sold

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Manual Checks

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 requestsTotal charged for all items, taxes, and

service charges where applicable

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Manual Checks (continued)

Customer Receipt Stub:Name of operation, logo, date of

transaction, total amount of billSequential number of guest check

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Guest Checks from POS

Same information as manual checks

Advantages:Usually easier for the guest to read“Modifiers” usually do not printA “dupe” is stored in the systemTechnically, less chance for errors

In communicating w/ kitchen or barIn calculating the total due

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Manager can use check information to derive:

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

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Then manager can determine:

Sales per server or per guestAverage Check for the operationAverage Check per server

Sales per hour (labor forecasting) Items sold per server (contests) Check that the guest check

sequence is being followed

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Check Sequence

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 copiesChecked against a printed server

report Guest checks should be treated

like $$$$

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Order Writing

People who need to understand guest check include:Any and all serversKitchen staff and bartendersGuestCashier, Manager, Bookkeeper

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Order Writing

All Abbreviations should be standardized by managementIn a manual system, this is requiredIn a POS system, this can be optional,

but...No standards = opportunities for

miscommunicationWhat if the POS system crashes?

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Check Presentation

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 owedGuest is not overcharged

Do not be defensive with guests about billing

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Voids

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

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Forms of Payment

Server needs to know about:House accountsPromotional discountsCouponsGift certificatesPrepaid or promotional

complimentary meals

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Forms of Payment

Personal ChecksAsk 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

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Forms of Payment

Credit CardsCredit Card slips are like money!Some systems accept credit or debit

cards Gift Certificates

Proper details are included when issuing

Check redeemed for informationCash back?Merchandise only? (donations)

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Problems with Payment

If credit card is declined then :Try againAsk for another form of payment and

blame machineConsider pulling host away from guest

to handle the situation

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Problems with Payment

Cash TransactionsCount cash before leaving the table Write total amount of money received

on checkCount change then perform other

requests for moneyDo not “break” change w/out

permissionCount from what is owed to amount

paid

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Problems with Payment

"Walk-out" or "Dine ‘n Dash"Assume guest has forgotten to pay

and be tactfulTell manager ASAP if guest leaves the

areaYou should not leave the building!

RobberyStay Calm Do not be a hero unnecessarily

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Gratuities

Tip originally about innkeeper keeping a secret!

TIP - “To Insure Promptness” TIPS - “to insure proper service”

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Gratuities

"Service Compris”All gratuity charges are included in

totalCommon in some countriesSome travelers assume it’s done here

Service ChargeUsually between 15 and 20 %Must be announced to guest

somewhere

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Gratuities

Charlie Trotter in Chicago pays servers full salary and prices reflect total labor costs

Tips are taxable by the IRSServers are responsible for their own

record keepingRecord on 4070 A (Daily Record of

Tips)

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Summary

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!