The "Security Document"


This document which appears on the back side of every SCR form, lists important and mandatory procedures for order taking and payment collection as you work as a server or cook. These procedures are 100% mandatory and are cause for termination of employment if you violate them at any time. So know and follow these 12 procedures without fail.

The "Security Document"

Mandatory Order Taking and Payment Collection Procedures

*** W A R N I N G ***
    Any violations of these will be cause for termination without further warning.


  1. SERVE OR PREPARE NOTHING WITHOUT IT FIRST BEING ENTERED INTO THE POS SYSTEM

  2. EVERY DINE-IN ORDER MUST  BE WRITTEN ON A WAITRPAD

  3. SERVERS CANNOT CALL IN ORDERS TO THE KITCHEN. Even if you know what the order will be as in the case of a regular customer.

  4. COOK CANNOT PREPARE ORDERS THAT ARE CALLED IN TO THE KITCHEN

  5. ON PRESSING "SEND", STAPLE RECEIPT TO WAITRPAD AND BRING TO CUSTOMER IMMEDIATELY.

  6. SERVER-ONLY ITEM "ADD-ONS" ARE "RING IT - THEN BRING IT" An add-on is when a customer asks for a server item like soup, beverage, or dessert added to an already started table. So recall the table, add the item, then serve it. Don't serve it and rely on your memory to add it later!

  7. PAYMENT COLLECTION REQUIREMENTS:

    • Dine-In:  Return to customers frequently to assure you get payment. If customer gets payment out at the table, collect right away saying "I can take that for you".
    • Carryouts:  Collect at time order is placed - before preparing or packaging food.
    • Call-Ins:  Call-ins up to $30 may be taken. Over $30, direct customer to come to the restaurant (or place their order at gwtogo.com (if available at your store).
    • 3rd Shift:  All dine-in and carryout orders, no exceptions, must be collected at time of order! Write the order then politely say "Sorry, it's pre-pay from 10-6, I"ll be right back to collect"; place the order and return with the waitrpad/receipt; then say: "May I collect please". If customer objects, point to the sign and say "The policy applies to everyone." If necessary inform the kitchen to not prepare the order.

  8. STAPLE SETTLED RECEIPT TO WAITRPAD/INITIAL RECEIPT.

  9. CREDIT CARDS:  Chip cards must be chipped, not swiped; if the chip malfunctions do not swipe it, ask for a different card.

  10. TIPS:  Every tip must go into the tip container immediately; no sorting or counting tips during shift; a new tip container starts whenever anyone comes on or goes off duty; split tips together at end of shift.

  11. VOIDS:  Voids after [Done] is pressed must be explained. Get a PINK VOID SLIP right away and staple it to the Waitrpad w/receipt so you don't forget;  REFUNDS:  We fix problems or remake food, we do not give refunds unless the mistake is definitely our fault or the customer is unruly;  NO SALES:  Are carefully monitored and must be explained, e.g. "Change", "Change Fund" or "Drop".

  12. FOOD AND BEVERAGES FOR EMPLOYEES:  There is no free food at any time and only free coffee or fountain soda during shift, not after. Employee meals must be rung before preparation. Employees purchases of product for taking home are at full price, no after-shift discount.




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