9.
Closing
Closing
the Table: Getting It
Right
Before
presenting the check,
look it over to make sure
you have charged for everything
correctly.
After
you have determined that
the check is correct,
give the check in a booklet
to the host of the table
(if known), or place it
in the center of the table
and say "Thank you.
Make sure to let the customer
know, at this time, that
you are the cashier and
will take care of the
check whenever they are
ready. There is nothing
more aggravating for a
customer than wandering
around looking for a cashier.
People also hate to tip
when they are standing
up by the front door,
waiting for the waiter
or waitress.
After
presenting the check,
take a few steps and glance
back at the table. If
they already have their
cash or credit card ready,
it may mean they are in
a hurry to leave. If this
is the case, try to close
the transaction immediately
or as soon as possible.
Guests will notice and
appreciate this.
We
use a server banking system;
you are your own cashier.
Your are responsible for
all your money, including
cash, credit card vouchers,
comps, discounts and traveler's
checks until the end of
your shift. You must start
your shift with your own
thirty-five dollars that
is used to make your opening
change bank.
If
the customer is paying
cash, do not make change
right at the table!! Take
the check and cash to
the back of the house,
and make change. Return
the check and change on
either a tip tray, or
a book, along with the
receipt. If the customer
is paying with a credit
card, follow the house
procedure. Once the guest
has signed the voucher,
pick up both the check
and voucher, and again,
thank the customer. DO
NOT examine the tip as
you leave the dining room!!
REMEMBER,
the process of closing
out the check is the time
when the guest is deciding
on the tip amount. A bad
impression here can undo
all previous good impressions,
and have a direct effect
on your gratuity.
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