When using Course Ordering, you must assign a course number to each item on the guest check before you send the order to the kitchen, and you may need to approach the sending of orders to the kitchen differently, depending on the environment under which your restaurant operates. Choose the method that follows your environment.

Environment 1: Kitchen controls course timing

The restaurant follows a predetermined flow for the dining process, such as in a dinner theatre that serves dinner at 6:30 and starts the play at 8:00. You assign a course number to each item and then send the entire order to the kitchen, with cuts between each course on the chit. The kitchen staff controls course timing.

SCENARIO: You work for a dinner theater that serves dinner at 6:30 and starts the play at 8:00. The restaurant dictates that you serve appetizers at 6:30, salads at 6:45, entrées at 7:00, and so on. Enter the order and assign a course number to each item using the FOH course entry screen. When you complete the order and send it to the kitchen, the chit prints, with a cut between each course, and either the chef or the expediter control when you deliver each course to your guests.

Environment 2: Server manually controls course timing

In a more lax environment where you manually regulate the dining flow of the guest, you can do this in one of two ways. You can regulate the dining flow of the guest by assigning a course number to each item and then either sending the entire order to the kitchen, with cuts between each course, and letting the kitchen staff know when to prepare each course, or by sending the items to the kitchen one course at a time.

SCENARIO: 1) You work for a restaurant that requires you to monitor your guests and inform the kitchen staff when you are ready for the next course. After you enter the order and assign a course number to each item using the FOH course entry screen, go ahead and send the entire order to the kitchen, as normal. The chit prints, with a cut between each course. Monitor the table, and, when the time comes, return to the kitchen to let them know you are ready for the next course.

SCENARIO: 2) You work for a restaurant that requires you to monitor your guests and send the items to the kitchen one course at a time. Using this method, select an item for course 1, touch the order mode, and exit the check. All items in course 1 are sent to the kitchen and the remaining items on the guest check remain unordered. The expediter or kitchen receives the chit and prepares the first course. Monitor the table and when the time comes, recall the check, select an item in the next course, and touch the order mode. All items assigned to that course are sent to the kitchen. Repeat this process until you send all courses to the kitchen.

Environment 3: Server controls course timing using hold buttons

Delaying the sending of courses by increments of time is the most popular method for course ordering. This method requires the use of a single Hold button that allows you to designate the length of time to wait before releasing the next course to the kitchen, or the use of multiple Hold buttons, each preset with an amount of time to wait between courses. Using this method, you do not need to communicate with the kitchen on when to prepare a course. When the designated time lapses, the next course sends to the kitchen.

SCENARIO: Enter the order and assign a course number to each item using the FOH course entry screen. Before ordering the items (sending the items to the kitchen), select an item designated for the first course and touch the Hold button to display the Enter Release Information screen. Enter the time to wait before sending the first course, such as five minutes, and touch OK. All items assigned to the first course inherit the five minute hold time. Select an item from the second course and touch the Hold button. Enter the time to wait before sending the second course, such as ten minutes, and touch OK. All items assigned to the second course inherit the ten minute hold time. Continue this process until you assign a staggered hold time to each course. When all items have been assigned a hold time, select an order mode or touch Done, WWT, Close, Print, or Reprint from the order entry screen. The items in each course send to the kitchen at the appropriate time. If you see a guest requires more time for a course, return to the order, select an item in the next course, touch the Hold button, and alter the hold time.

SCENARIO: Enter the order and assign a course number to each item using the FOH course entry screen. Before ordering the items (sending the items to the kitchen), select an item designated for the first course and touch the Hold button with the lowest preset hold time, such as 5 Minutes. All items assigned to the first course inherit the five minute hold time. Select an item from the second course and touch the button with the next higher preset hold time, such as 10 Minutes. All items assigned to the second course inherit the ten minute hold time. Continue this process until you assign an incremental hold time to each course. When all items have been assigned a hold time, select an order mode or touch Done, WWT, Close, Print, or Reprint from the order entry screen. The items in each course send to the kitchen at the appropriate time. If you see a guest requires more time for a course,return to the order, select an item in the next course, touch the appropriate Hold button, and alter the hold time.

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