Day 5: Serving/Mobile Drinks

Serving Orders

• Ensure the trainee knows how to identify table markers from their order taking training.

• Go into detail on the difference between mobile orders, third party orders, and carry out orders.

-Drinks will need to be made for mobile orders and third party orders. The order taker will make the drinks for any dine in or carry out orders.

-The bags must be sealed with a sticker if they are a third party pick-up.

• Use clothing descriptions to find guests with carry out orders, and do your best to find the guest before placing the order on the pick up shelf.

• If there are not any orders to serve, utilize the downtime to stock sauces, wipe/line trays, and do a dining room check.

• Coach the trainee on how to do table touch-ins throughout the shift.

Mobile Drinks

• Identify where the mobile drinks screen is and how to bump off orders once they are made.

• Group orders together and place the stickers on the cup carrier or over the straw hole of single drinks.