Restaurant: managing tables, orders and waiters without mistakes
Good service rests on one thing: every order reaches the kitchen without error, and every bill is right. A few simple rules prevent most disputes.
A clear table plan
Number your tables and assign each to a waiter. That way every order is tied to a table and a person, and the bill is never mixed up with the next table’s.
Take the order without mistakes
- Note it straight away, with sides and cooking.
- Repeat the order to the customer.
- Send it to the kitchen with a clear ticket.
- Add extras to the same bill.
The kitchen ticket
A printed or displayed kitchen ticket avoids forgotten items and misunderstandings between the floor and the stove. It shows the table, dishes, options and time, so you prepare in the right order.
The bill and payments
A fair bill includes every item, with any discounts authorised by the manager. Record the payment method (cash, Wave, Orange Money, card): it feeds the evening accounts.
With Kaislo
Kaislo offers the table plan, order-taking with sides, the kitchen ticket, the bill and splitting between waiters with PIN codes. At day closing, you see expected cash and the gap.
Sales, stock, customer credit and evening accounts in one place, on phone or computer. 30-day free trial.
Restaurant: managing tables, orders and waiters without mistakes
How do you avoid mistakes between floor and kitchen?
Use a clear kitchen ticket with the table, dishes and options, rather than a spoken message.
How do you split tables between waiters?
Assign each table to an identified waiter: their sales then show in the report.