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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.

What you'll learn in the How to take an order by hand lesson

  • How to take an order by hand
  • Tips for writing clear and concise dockets for the kitchen

Who the Front of house essentials course is for

Servers, learn hospitality skills for today’s world and up your service game with tips from our expert!


Brooke Adey

Brooke Adey has worked for some of Sydney's most acclaimed eateries and is the current restaurant manager at The Paddington Inn.

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