Waitress' abbreviations on Writers Pads?

Question

What are some examples? I will be working in a restaurant in a few months and was wondering if I could get a heads up on abbreviations.

What about hamburger rare-welldone abbreviations.

Answer 1

well you can use a form of short hand so if someone wanted a Hamburger medium with Fries then you can do

HB-M/FF

is its chicken sandwich no lettuce

CHK SND- 86 Lett

try to use short hand really a lot of people make up their own abbreviations so find ones that work for you.  

Answer 2

I always just abbreviated into something I understood, never noticed what othe people wrote. It's not like anyone else needs to read it if you put the orders into a computer.

Answer 3

I would imagine it should be something that the cook would understand also.  Maybe each restaurant has their own code.  I would check with the cook to see what they require.

Answer 4

what u shld do is just jot down real quick what their order is and after that just rewrite and clarify it for thee kitchen staff but they may tell how to write it when u start every resturant is different

Answer 5

It's pretty much different in each restaurant depending on how the kitchen wants the tickets written.  Most places use a computer system nowadays.  Apps are often circled and some common notations are things like SOS(sauce on Side)   Salad dressings are usually circled BC R OV TH BAL as are burger temps.  Burger temps are straightforward:  R, MR, M, MW and W  and things like NO LTO means no Lettuce Tomatoes Onions.  Never write something like LT to mean that you DO want LT if it is already expected to be on the burger-- better to write NO O on the the ticket.  Lots of waittresses will write MAYO on a BLT and the cooks will assume that means NO MAYO since BLTs normally get it on them.  The customer may not know that thoug and ask for mayo on the BLT.   XT mean extra!  Also write NO MAYO SIDE MAYO if they want the mayo on the side.

I'm a cook w/ 20 years exp.

Answer 6

I was a waiter for over 7 years, and abbreviations are a key that helps you stay organized and get orders right:  Here are some examples I used a lot

Cheesburger cooked medium rare no lettuce:  CB - MR - No Lett.

Hamburger cooked medium well no tomato:  HB - MW - No Tom.

Bacon Cheeseburger well:  BCB W

Chicken fingers, extra honey mustard:  CF - ex-hm

Chicken Alfredo, extra alfredo sauce:  Chkn Alf. ex sauce

Spaghetti and meatball, light sauce:  Spag + MB, light sauce

I hope some of these help.  As you get used to the menu and the items they have at your restaurant, start to come up with abbreivations that make complete sense to you.  And never hesitate to ask the customer what they ordered again when you are at the table if you don't think you heard them fully.  It's the worst when you just assume what they said, then enter it in wrong, it comes out wrong, and you have to get it re-made.  Just always make sure you check when you are at the table the first time when they place their order.  Best of luck to you and email me if you have any other questions or concerns!  Being a waiter/waitress is a lot of fun, but it's stressful, so good luck!!!

Answer 7

hb wd...hamburger well done

hb m

hb r

and so on

abbreviations can be used for anything ordered as long as you know their meaning...good luck

chx chicken

ic ice cream

sw sandwich

Answer 8

I wouldn't worry about it too much right now. You might be able to create your own nifty notes or the restaraunt will have some of their own.