Kot

1. KITCHEN ORDER TICKET K.O.T

2. DEFINITION: IT IS A WRITTEN DOCUMENT WHICH IS GIVEN TO THE KITCHEN IN EXCHANGE OF ANY DISH OR ANY ITEM PICKED UP FROM THE KITCHEN B.O.T -BEVERAGE ORDER TICKET

3. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE ONE CREAM OF ALMOND

4. IMPORTANCE OF A K.O.T CO-ORDINATION BETWEEN KITCHEN & F&B SVC. ESTABLISHES ACCOUNTABILITY. FACILITATES PROPER CONTROL SYSTEM. HELPS TO GENERATE A BILL/CHECK. AVOIDS CHAOS OR CONFUSION AT THE PICK-UP COUNTER. POST KOT ANALYSIS HELPS IN IDENTIFYING HIGH SELLING & LOW SELLING DISHES.

5. TYPES OF KOTs 1.SUIVANT OR EN SUIT KOT(FOLLOWING KOT) THIS KOT IS MADE WHEN THE ORDER IS TOO LONG TO ACCOMMODATE ON ONE KOT SLIP ALSO WHEN SWEET OR COFFEE IS ORDERED AFTER THE MAIN COURSE. THE WORDS SUIVANT OR EN SUIT ARE WRITTEN ON IT.

6. HOTEL XYZ Sr. No. TABLE NO : PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE EN SUIT/SUIVANT Four Four cappuccino Ref sr no: Peach melba

7. 2.SUPPLEMENT KOT IT IS MADE WHEN A ACCOMPANIMENT OR SIDE-DISH SERVED IS NOT SUFFICIENT NORMALLY THERE IS NO CHARGE BUT DEPENDS ON THE POLICY OF THE ESTABLISHMENT IT HAS TO BE SIGNED BY THE MANAGER IN-CHARGE & REF NUMBER (SRL NO:) OF PREVIOUS KOT TO BE MENTIONED

8. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE one Parsley potatoes Supplement kot Ref sr.no:

9. 3.RETOUR (RETURN) OR EN PLACE KOT APPLICABLE WHEN A CERTAIN DISH IS RETURNED BY THE GUEST BECAUSE IT IS SPOILT OR ITS NOT UPTO THE MARK AND THE GUEST HAS ORDERED FOR A NEW DISH A NEW KOT IS MADE WITH 2 MAIN HEADINGS RETURN---- WITH THE NAME OF THE DISH GOING BACK. EN PLACE ----WITH THE NAME OF THE DISH TO BE SERVED. .

10. IF DIFFERENT DISH IS ORDERED AS REPLACEMENT THEIR PRICES HAVE TO BE MENTIONED . THIS PROCEDURE IS ALSO APPLICABLE WHEN A WRONG DISH IS ORDERED AND IS SENT BACK TO THE KITCHEN. THIS KOT HAS TO BE SIGNED BY THE MANAGER & THE REFERENCE KOT NUMBER HAS TO BE MENTIONED

11. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE Retour one Fish n chips En place one Grlld chk s/w Managers sign Ref sr.no:

12. 4. NO CHARGE KOT WHEN THE GUEST ORDERS DISHES WHICH REQUIRES ALCOHOLIC BEVERAGES (e.g. flambé) THE STEWARD HAS TO BRING THE REQUIRED AMOUNT OF ALCOHOL FROM THE BAR THEN THE NO CHARGE LOT IS MADE OTHER THAN THE NORMAL KOT MADE FOR THE DISH.

13. IT HAS TO BE COUNTER SIGNED BY THE MANAGER AND REFERENCE KOT NUMBER IS TO BE MENTIONED ON THE N/C KOT. IT IS ALSO CALLED HOUSE SLIP

14. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE No charge/house slip 30ml brandy Managers sign Ref sr no:

15. 5.COMPLIMENTARY KOT THIS KOT IS MADE WHEN A COMPLIMENTARY(FREE) PORTION OF FOOD IS TO BE SERVED EITHER TO A UPSET GUEST OR FOR BUSINESS PROMOTION . THE WORD “COMPLIMENTARY” IS MENTIONED ON THE KOT IT HAS TO BE SIGNED BY THE MANAGER & THE REASON MENTIONED

16. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE complimentary one Steak tartare Managers sign

17. 6.ADMINISTRATIVE & GENERAL KOT (A&G) THIS KOT IS RAISED FOR THE TOP EXECUTIVE OF THE HOTEL OR THE MANAGER WHO ARE AUTHORISED TO DINE IN THE RESTAURANT IT HAS TO BE SIGNED BY THE MANAGER & ALSO BY THE RECIPIENT(EMPLOYEE) OF THE ORDER

18. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE A&G ONE PENNE CARBONARA Employee sign Managers sign

19. 7.ACCIDENT KOT. WHEN THERE IS A ACCIDENT DURING SERVICE & THE DISH GETS SPOILT,THIS KOT IS RAISED TO ORDER THE SAME DISH. IT HAS TO BE COUNTER SIGNED BY THE MANAGER . WHEN THE ANALYSIS IS DONE THE CONCERNED PERSON IS PENALISED ACCORDING TO THE POLICY OF THE ESTABLISHMENT.

20. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE Accident one Omelette surprise Ref sr. no: Managers sign

21. 8.DUPLICATE KOT IF ALL THE COPIES OF THE KOT GET MISPLACED A DUPLICATE KOT IS MADE WITH THE SAME INFORMATION OR ORDER. IT HAS TO BE COUNTER SIGNED BY THE MANAGER & REFERENCE KOT NUMBER(SRL NO: ) HAS TO BE MENTIONED.

22. HOTEL XYZ Sr. No. TABLE No: PAX: DATE: WAITER’S NAME: TIME: QTY PARTICULARS SIGNATURE Steak Diane Ref sr. no: Managers sign Duplicate one Consommé royale one one Peach melba

23. KOT CHECKING SYSTEM/CONTROL SYSTEM 1.TRIPLICATE CHECKING SYSTEM ORDER TAKEN ON A KOT BOOK WHICH IS IN TRIPLICATE COPIES ORIGINAL ----- KITCHEN CARBON COPIES 1 st COPY ------ CASHIER 2 nd COPY ------ STEWARD 3 rd COPY -------BOOK/REFERENCE COPY

24. TOP 3 SLIPS ARE TORN & GIVEN TO THE STEWARD BOOK/REFERENCE COPY LEFT IN THE KOT BOOK OR PUNCHED ON THE SIDEBOARD. ( USED KOT BOOK RETURNED TO F&B CONTROLS) THE ORIGINAL & THE 1 ST COPY ARE TAKEN TO THE CASHIER,WHO MATCHES THE CONTENT ,PUTS RECEIVED STAMP ON THE ORIGINAL & HANDS IT OVER TO THE STEWARD.*

25. THE CASHIER RETAINS THE MIDDLE COPY & PUTS IT IN A MOUNTED WOODEN BOX WHICH HAS SLOTS/PIGEON HOLES FOR EACH TABLE NUMBER. THE STEWARD HANDS OVER THE ORIGINAL KOT TO THE BARKER/ABOYEUR. AFTER THE FOOD IS DISPENSED THE BARKER TEARS THE ORIGINAL KOT HALF WAY & PUTS IT IN A LOCKED WOODEN BOX*.

26. AT THE END OF THE DAY THE BOX IS TAKEN TO F&B CONTROL DEPT. THE 2 ND COPY IS USED BY THE STEWARD TO DO THE PICK-UP. WHEN THE GUEST ASKS FOR BILL/CHECK THE CASHIER MAKES THE BILL USING THE 1 ST COPY. THE BILL IS MADE IN DUPLICATE 1.GUEST COPY 2.ACCOUNTS COPY .

27. THE GUEST COPY IS GIVEN TO THE STEWARD FOR PRESENTATION THE ACCOUNTS COPY IS ATTACHED TO THE 1 ST COPY & SENT TO THE F&B CONTROLS. SETTLEMENT OF BILL 1.CASH 2.ROOM 3.CARD

28. 2.DUPLICATE CHECKING SYSTEM. USED WHEN THERE IS A LIMITED RANGE OF MENU. THERE ARE ONLY 2 COPIES OF KOT. THE TOP COPY IS USUALLY CARBON BACKED TOP COPY/ORIGINAL --------KITCHEN 1 ST COPY/BILL ---------------- CASHIER/STEWARD

29. Price 007 007 007 007 007 T.NO: DATE: PAX: TOTAL  Duplicate (bill copy) Original

30. 3. SINGLE ORDER SHEET/QUICK SERVICE MENU & CUSTOMER BILL. IN CAFÉ/QUICK TURNOVER RESTAURANT. LIMITED MENU.ONE COPY OF ORDER & THE BILL. CUSTOMER PAYS TO THE CASHIER ON LEAVING

31. Bill no AMT (NET) TAX1 (VAT) TAX2 (S.T) SVC CHARGE GROSS AMT CASH CRDT RM & CARD RMK total Cashiers sales summary Name. Shift. Date.

32. FLOAT+TOTAL CASH+ CREDIT HANDOVER GIVEN TO NEXT CASHIER

33. MICROS SYSTEM

34. Bill making (manual) HOTEL XYZ BILL NO DATE: RESTAURANT NAME T.NO: PAX WAITER KOT NOS: TIME QNTY PARTICULAR RATE AMT 03 BEEF WELLINGTON 700 2100 03 TIRAMISU 400 1200 NET 3300 TAX 413 TOTAL 3713

35. CASH HANDLING EQUIPMENT 1.NCR(COMPANY)/ECR MACHINE BILL/CHECK(AMERICAN TERM) A DOCUMENT OR INSTRUMENT THAT ORDERS PAYMENT OF MONEY.

36. VAT(VALUE ADDED TAX) * FOOD- 12.5% WINE - 20% SPIRIT - 50% SMOKES- 20% AERATED- 20% SERVICE TAX-10.3% (STATE GOVT) SERVICE CHARGE* – 7%(TO STAFF) * VARIABLE # kot flowchart handout