![]() Even if you are allowed to get change from a bartender or manager, having to interrupt them during a busy service isn’t ideal for anyone involved. Keeping a cash bank on you during a serving shift is always a good idea. If you have the room in your apron for both your handheld and a small server book for a backup, do that! The worst is when your handheld freezes and you can’t write an order down because you don't have paper in your apron. Quick note here, some restaurants have switched to handheld POS systems, which in my experience with them replace the need for a server book, especially if you are using the paperless payment system with guests. Think about questions guests have that might trip you up, and try to prepare yourself as well as you can. If you work in a venue with an extensive wine program, maybe you keep some notes about new wines you are trying to sell. Some chefs will provide you with an allergy matrix with modification rules, so you can refer to it quickly when you’re busy. You might also want to keep some menu notes in your server book. They’re made for writing orders down, and sized to fit in most server books perfectly.Ĭlick here to order guest check pads in bulk online! Yes, regular paper will work fine too, but I always feel more organized using guest check pads. Your server book should have a place for a guest check pad. SERVER BOOKS - Cute Server Books For Waitresses.Here are some links to a few of my favorite server books/wallets: Make sure to check with your manager before buying one with glitter unicorns on it though, that might not meet your uniform guidelines! ![]() If your managers don’t provide you with one, order one online that you like. It’s where you will write down orders, store receipts, and hold cash throughout the shift. Once I’ve washed and ironed my apron, I start piecing it back together. There’s something satisfying about taking my dirty apron and dumping it out on the floor, old tickets and straw wrappers scattered everywhere. I always look forward to washing and re-organizing my apron at the start of a work week. First things first, show your apron some love In this article we’re going to talk about the 5 essentials to keep in your apron: your server book, a cash bank, a wine key, a lighter, and writing utensils. It’s where you keep (almost) everything you need to get you through a shift. If you’re anything like me, your apron is your LIFE. Please review all allergies on our Chili's allergen guide, which identifies what allergens are present in each dish.In this article: A breakdown of essential tools to keep in your apron as a server or bartender, and why they're helpful. For this reason, we advise guests with food allergies to avoid all fried foods. ’ under the cross-contact column of the guide because of the use of shared fryers between foods.For example, fried items are identified with a ‘ Limited time offers, test products, or regional items have not been included on these menus.ĭuring normal kitchen operations involving shared cooking and preparation areas, the possibility exists for food items to come in contact with other food products. Certain menu items may vary from restaurant to restaurant and may not be available at all locations. However, it is possible that ingredient changes and substitutions may occur due to the differences in regional suppliers, recipe revisions, preparation techniques, and/or the season of the year. Every effort is made to keep this information current. As part of this ongoing commitment, we provide the most current allergen menu information available from our food suppliers on the eight most common allergens including egg, fish, milk, peanut, shellfish, soy, tree-nuts, and wheat/gluten. The health and safety of our guests are always top priorities.
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