How to take an order by hand


Brooke Adey

duration1:49 mins


Lesson Details

In our modern world of handheld point-of-sale systems, it’s not too often we have to worry about taking paper dockets to the kitchen. But it’s important to get a handle on writing clear and concise kitchen dockets regardless.

Technology isn’t always reliable – things can go wrong and when they do, we all default to our trusty pen and paper system. Not to mention that many venues still use old school docket books, so you’re best off equipping yourself with the skills and legible handwriting to handle this without a glitch.

As a restaurant manager and award-winning server, Brooke Adey is well-versed in the nitty gritty details of the hospitality industry. In this lesson, she shows you how to organize your dockets to relay all of your customers’ requests to the kitchen.

Learn hospitality skills for today’s world, including:


Instructor

Brooke Adey

Young Waiter of the Year 2015

Read More

Related Training

Front of house essentials