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Restaurant bill format pdf for organizations

[Music] presenting the bill in this lesson we'll be looking at how to present the bill like a professional presenting the bill is one of the last acts of service that you deliver to the guest however it is also one of the least enjoyable parts of the dining experience for your guests because people often don't like dealing with money this means you have to be quick efficient and prepared we'll be looking at the timing of the bill preparing the bill and how to present the bill firstly the timing of the bill the bill also called the check or receipt usually comes at the end of a meal after guests have enjoyed dessert coffee or a digestive guests will ask for the bill for example by saying may I have the check please or could you please bring me the bill guests may also catch your attention by using a hand signal you can then fetch the bill never ever bring the bill before the guest asks for it if you do you will make the guests feel rushed and unwelcome and bring an timely end to the dining experience sometimes the guest won't want to pay the bill in front of the rest of the table and they may pretend to be going to the restrooms and then ask you for the bill if this happens make sure to be ready so that they can pay quickly and discreetly let's move on to Preparing the [Music] bill start preparing the bill while your guests are enjoying their coffee or digestive at the end end of their meal this way when the guest asks the bill is ready quickly always check the bill three times to make sure that there are no mistakes this includes checking with the Kitchen and Bar about anything on the bill you didn't add yourself these checks may take a little longer but if you overcharge the guest it can ruin their whole dining experience on the other hand if you forget to charge for something it will cost you and your establishment money so make sure that you check the bill properly place the checked Bill neatly on a small tray or in a bill fold along with a working pen to have incredible attention to detail ensure that the pen has been clicked and is ready to be used if your establishment presents mints Bon bonss or truffles at the end of the evening make sure there are enough on the tray so that each guest can enjoy them this is a wonderful way to round off their time with you finally let's look at presenting the bill you should present the bill to the host or the person who asked for the bill use positive open body language and thank them for joining you at your establishment for example Mr and Mrs Jones thank you so much for joining us this evening I hope you have enjoyed it and we look forward to seeing you again soon notice how in this example the bill is never mentioned the guests know it is the bill and don't need to be told what it is at the same time you should show honest appreciation for them spending their time at your establishment so in this lesson we looked at these points the timing of the bill preparing the bill and presenting The Bill Good Luck following these rules in presenting the bill to your guests payment and gratuities in this lesson we'll be looking at the details of the payment process this is yet another opportunity to show the guest how professional you are we'll be looking at the timing of the payment process the payment process and gratuities let's start by looking at timing once you have presented the bill to the guest you can exit the table to give them a chance to view it it is important that your guests don't feel rushed so observe the guests the host will often put the card or money in the billfold and close it again an indication that you can approach the table next let's look at the payment process there are a number of different ways the guest May pay such as cash by card or with a voucher if the guest is paying cash be sure to take the billfold back of house so that you're not dealing with money at the table if the guest is paying by card offer to bring the card machine for legal reasons and the guest's peace of mind this transaction must take place at the table your establishment may also use vouchers if so make sure you know the voucher policy and how to process payments by voucher if a guest finds an error on the bill it is important that it is dealt with immediately and professionally apologize for the error and take the bill back of house and fix it immediately once you have corrected any errors check the bill again and then check it again then take it out as quickly as possible apologize again and leave the guest to check the bill guests may want to split the bill that is pay separately this may mean more work for you but guests will appreciate the convenience if so it's great anticipatory service to take a calculator out to the table with the bill so that guests can work out how much each of them must pay if it is your establishment's policy to not split bills ensure that you communicate this to the guest politely and in advance if possible prevention is better than cure finally let's take a look at gratuities tips gratuities or service charges are wonderful to receive as a reward for your great service but remember you must never expect tips it is the guest's choice to tip you or not for this reason never ask your guest why they didn't tip you guests from different countries also have different standards for tipping and you should respect that while it may be tempting never check the bill while on the floor to check for a tip This is highly unprofessional if the guest pays with cash and there is change left over always present this change back to the guest and never assume that it is a tip no matter how small the amount no matter how big or small a tip be professional and thank the guests for joining you at your establishment different establishments have different systems when it comes to gratuities you may all share the gratuities of the service or you may keep the gratuities for your tables whichever system you use ensure that you always work as a team providing each guest with attentive service so to recap we looked at the timing of the payment process the payment process and gratuities good luck handling payments and gratuities like a professional