This is an order taking method used in the majority of medium and large first class establishments. As the name implies, the food check consists of three copies. To ensure efficient control the server must fill in the following information in the four corners of the check:
table number
number of covers
date
signature of server taking the order
The triplicate food check
The top copy of the food order goes to the kitchen and is handed to the aboyeur at the hotplate (pass).
The duplicate goes to the cashier who makes out the customer’s bill.
The flimsy, or third copy, is retained by the waiter at his or her workstation for reference.
Any checks or bills that have to be cancelled should have the signature of either the head waiter or supervisor on them, as should checks and bills which have alterations made on them.