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Peter food runner

QuestionAnswer
Food Runner Role Deliver food/drinks and support service flow
Food Runner Duration Usually 4–8 weeks before promotion
Key Knowledge for Runner Table numbers (including those in waiting area), seat numbers, specifics of menu details (how to pronounce, ingredients, and. modifications made by guests), how to hold plates and drinks, Understand directions given by expeditor. set/clear table
Plate Handling Hold by rim; never touch food with fingers or sleeves or leave fingerprints
Glass Handling Hold by base; never touch rim, Do not stack dirty glasses Coupe (martini) glasses should be held by the stem.
Table Organization Reposition preexisting items quietly and smoothly to make room for new items. Always try to do this yourself. It is poor service to arrive at a table with plates of food with no room to place it Don't ask guest to do it. It is unprofessional
Expeditor Role he person or people who check food as it comes out of the kitchen and tell us where to bring it.
Expeditor Info Given Item name, table its going to, seat number, course status(whether it's the last item in the course to go out)
“Starting/Continuing” indicates that the food will be sent to the table after the current item, and therefore when you set it down you only need to say the name of the item.
“Finishing” Indicated this is the last dish; name it and when you set it down you'll say "May I offer you anything else right now?" giving guests a chance to ask for salt/pepper/etc., or let us know they’re still waiting on something, which helps us correct mistakes
Repeat to Expeditor Always wait for the expeditor to tell you everything before walking away, even if you think you know where you’re going already. Repeat everything back to the expeditor to confirm, especially if you’re not sure you heard something correctly.
Clearing Plates Rule As a food runner, you’ll clear plates when a server or manager asks you to, or when bringing items to a table and it's abundantly clear that we should make some room by clearing empties. We clear shared plates when they’re empty
Individual Plate Clearing We don’t clear individual plates until the entire table is finished eating UNLESS the guest makes it very obvious that they are in the way, e.g. when they are covered with crumpled napkins, when they are pushed all the way to the side .
Stacking Plates When removing multiple plates from a table, never make a stack of plates on the table and then remove it; always stack plates in your hand. Do not carry more than you comfortably can
Reading a Table Observe guest reactions to catch issues. Look at a guest’s body language or facial expression will indicate unspoken words or they’ll directly question the item. Then follow up ASAP with the server so we can fix any problems as quickly as possible.
Handling Questions Answer to the best of your ability if sure; otherwise ask someone
Adding Items to Order Only simple items like parmigiano, chili flakes and oregano that don’t incur a charge; otherwise get server/manager to enter it in the POS system.
How to hold items Hold set down as much as possible with one hand as much as possible
Clearing childrens plates Clear little kids’ plates when they are done even if parents are still eating, as tables with small children are often very messy/busy
What to do if guest gets angry Apologize and Contact manger immediately
Approaching and leaving tables Always calmly approach tables and wait to be seen before speaking. After setting down the item, pause for a moment before walking away. Don't seem like you’re not rushing, even when internally you are.
Created by: Sra. Porco
 

 



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