billing

Bill  presentation:

$     At the end of the meal, usually when the customer requests you will need to collect the bill from the cashier.

$     When doing this, fold the bill to conceal the figures and the present it to the host on a side plate.

$     When payment has been made, take it to the cashier and then return the receipt and change to the customer on the side plate.

Preparing and Presenting a Bill:

The way of presenting and prepare the bill vary from one establishment to another.

The Two purposes of a guest bills are:

$     To inform the guests of the amount to be paid. (Details of what is charged for)

$     To act as control system for the establishment.

$     Guest’s bills may be presented at the table, bar or at the cashier’s desk.

$      No matter where it is presented, the bill should be kept up to date at all times.

$     Where possible, the bill should be kept ready for presentation as soon as the guests requires it.

Presenting the Bill:

I You should be alert to signs that the guests may want their bill.

I Generally speaking, bills should not be presented until they ask for it.

I When presenting the bill it is placed in front of the host. (the person who had asked for the bill on a small plate from the right)

I Either the bill is folded so that the amount to be paid cannot be seen by other guests, or its is place in a bill folder, which serves the same purpose.

I When there is no obvious host you may place the bill in the centre of the table.

I Bills presented at the bar should be presented on a plate, folder, or in billfold.

I Do not hover around waiting for your guests to pay, leave them alone to pay in their own time.

Methods and procedures for payment:

Common pay methods include cash, credit cards, cheques, vouchers and charges amounts.

$     You must be familiar with the procedures for these various methods of payment and know which methods of payment are acceptable to the establishment.

$     Cash: payments are very simple only requiring the setting of the bill and the tendering of the guest’s change.

$     Credit cards:  the procedures for use with credit cards will vary from establishment to establishment.

When the card is placed on the bill you should collect it and, before processing it, check:

F That the establishment accepts the kind or car presented

F It’s expiry date.

F That is has been signed.

$     It is also wise to check the number against the current warning bulletin.

$     Any card transaction for a sum above the floor limit must be approved by the company.

$     You will also be asked for your establishment merchant number so you must have that at hand also.

$     Cheques are not accepted in many establishments.

$     Vouchers may be used for pre-paid transactions.

$     Charge accounts. Before a guest can be allowed to charge the cost of a meal or an drink to a charger account the transaction must have been authorized by management.

Tips

$     Tips are bonus for especially satisfying and should not be thought of as a right.

$     Never expect a tip.

$     Always place the bill change on the table unless the guest have very clearly indicated that the excess payment is intended as a gratuity.

$     In some establishments it is house policy that all tips should be pooled and distributed among all the staff.

Security of the payment point:

Security of the payment point:

Given that any form of payment is a temptation to dishonest people, it is obvious that security of the payment points is very important.

If unauthorized persons gain access to a payment they will be able to gain access to the customer’s bills. As well as cash and other forms of payments.

There are several golden rules which you should observed at all times:

$  Never leave the payment points unattended for any            significant period of time.

$  If you have to leave the payment points unattended, perhaps to serve a customer, make sure that the payment point is securely locked.

$  If you have to make an adjustment to a customer’s bill, get the proper authorization and signature before you do so.

$  If you have to void a voucher or cheque actually tear it. Put in front of the customer so that they can be certain that it has been destroyed.

Checklist

Checklist for the Bistro Loft and Veranda:

Checklist for a proper Table Setting:

1.      Make sure the tables are in a good working order.                                š

2.    Make sure the tables are clean from top to foot       .                             š

3.     Make sure there are sufficient chairs at each table and that they are in a good working order.                                                                               

4.    Ensure that there is a clean white table cloth over each table.             š

5.     Make sure that there is 1 overlay over each table.                                 

6.    There must be olive oil and balsamic vinegar on the table                   š

7.     There also must be salt and peppers pots on the table.                        

8.    There must be wine glasses on each table.                                             š

9.    Ensure that the floor is clean and mopped.                                            

Checklist for the fire Place:

1.      The fire place must be clean at all times.                                               š

2.    When a fire is burning ensure that the ashes and pieces of coals that fall out on the floor is cleaned immediately                                           

3.     Make sure that the fire place is cleaned after each fire.                       š

Checklist for the Piccinin’s Hall

Table & Chair Layout and Checklist:

1.      Before sorting the layout ensure that the floor is mopped.                   š

2.    Check all the tables and chairs and make sure that they are all stable and in a good condition.                                                                          š

3.     Ensure that the tables are packed in neat rows using the lines of the tile floor.                                                                                                    š

4.    Ensure that there are 4 chairs packed around each table.                   š

Lounge Area Checklist and Cleaning Procedure:

1. Ensure that the floor is moped.                                                                 

2. Ensure that the furniture are neatly packed and free from dust.          

3. Make sure the blinds are free from dust.                                                 š

4. No loose lying objects.                                                                               

The Hall’s Door’s and window’s

ü Make sure that the windows and slide door is always clean.             š

ü clean it on a day to day bases                                                               

ü make sure when locking up the doors must be locked                                                                                                          

                                                                   

Checklist for the Cocktail Bar:

Fresh Fruit Basket Checklist:

1.  Use a clean fruit basket that is in a good condition and looks neat.                                                                     š

2.  Collect all the equipment                                                š

3.  Collect some fresh fruit from the kitchen after writing the order down in the order book. Give the order through to the kitchen.                                                   š

4.  Make sure that you have at least some of the following fruits,

ü 3 Pineapples                                                               š

ü 3 Melons                                                                     š

ü 3 Papayas                                                                    š

ü 8 Bananas                                                                   š

5.   Slice 2 oranges and 2 apples in neat slices for decoration.                                                              š

Make sure the following items must be in the cocktail bar:

v Water – Still & Sparkling

v Juice – Liqui Fruits Cans

v Fizzy Cool Drinks

v Ciders

v Beers

v Mixers

Checklist for Machines in the Cocktail bar:

Make that these machines are all clean and in good working order:

Ø 2 x Smoothie Machines

Ø 1 x Ice Crusher

Ø 1 x juicer

Checklist for the Cocktail Fridge:

1.   Make sure the inside and outside of the fridge is clean.                                                                                š

2.   Make sure proper stock take is been taken every day. š

3.   After taken stock restock the fridge.                       š

4.   Pack the fridge in the First in First out system.        š

Cleaning Procedure for Towel Issuing

1.   Remove all the towels presently on the counter       š

2.   Take a clean wet clothe and some Multi- Purpose Cleaner and wipe the counter                                   š

3.   Roll the towels neatly, and stack the towels in a neat Pyramid Shape                                                              š

Procedure for Rolling a Pool Towel:

1.   Take a clean towel and fold it in half it forms one long, slim towel.                                             š

2.   Tightly roll the towel from the one side to the other side.                                                              š

3.   When finished the towels must be in a neat compact rolled form with a straight edge.    š

4.   After rolling all the towels pack them in a neat Pyramid shape with the round edges all to the same side.                                                                š

Menu / Sign  Board Checklist:

1.   Make sure that the menu board looks neat at all times and that it is readable.                                    š

2.   Make sure you have all the ingredients for the items on the menu.                                                                        š

3.   Make sure the prices on the board are correct.       š

Cleaning Procedure for the Smoothie Blenders:

1.  Remove the lid firm the plastic jug and was the lid and jug in warm water and Dish washing solution.( Pay attention to the blades so that you don’t injure yourselves)                                                              š

2.  Dry both the jug and the lid with a clean dry cloth.                                                                       š

3.  Take a clean wet cloth and some multi-purpose cleaner and wipe the electric foot piece.           š

4.  Put back the jug and lid.                                      š