UNIT 3

Accepting orders from the waiter

Good communication is essential when it comes to every aspect of our lives. That is especially true when it is necessary to exchange information with a colleague to ensure that the work is done properly and without any problems. Therefore, students must develop skills to communicate effectively with the people around them, which will be an important aspect of their professional success.

In regards to the job of the cook, most of the work is concentrated in the kitchen and, as we have discussed in the previous lessons, we can’t overlook the importance of communicating effectively with other cooks and chefs. However, the staff outside the kitchen, such as waiters and shop assistants, also play an important role during the process of food preparation and customer service. Most importantly, for the cook to do his or her job properly, they must frequently accept the clients’ orders from the waiter. 

Different food establishments have different ways of informing the cooks of a new order. In some, the waiter simply goes to the kitchen and verbally passes the information along to the chef. In other restaurants and fast-food places, the order is written down on a notepad or a check and given to the kitchen staff. More recently with the development of technologies, many establishments have integrated computer systems which allow the waiter to enter the order from their phone or computer and send it to the kitchen. Depending on which method the food service establishment is using, the cook who accepts the orders must know how to react to different scenarios – be it verbal communication, online order or a written note (also called a ticket). Once the order has been received, the kitchen staff begins preparing the meal.

If the waiter does not specify any allergies or food preferences for the customers, then the cook should ask for more details before preparing the meal. It is vital to have a clear and detailed order from the waiter so that accidents can be prevented (such situations will be examined in later units).  Asking questions and waiting for more clarification is a big part of effective communication with the rest of the staff in the restaurant.

Apart from the issue of allergies, another key component of the communication between cooks and waiters is the topic of the customers’ food preferences. Food preferences include things such as the example given in Dialogue 1 where the customer asked for extra garlic on their salad. Asking for less or more of certain spices, condiments or ingredients falls under the category of preferences. Most often this happens with salads or side dishes where it’s easier to omit one or two elements of the meal without changing the taste or the cooking method significantly. 

Other food preferences include how the meat should be done – depending on their taste, the customer may ask for their steak or other meat dish to be done rare, medium rare, medium, medium well or well-done. It’s important for the waiter to specify which type of meat the customer prefers when giving the other so that the cook knows how to prepare the dish.