FOOD RUNNER

Job summary

As a runner working in Chotto Matte you are expected to take (“run”) food and drinks to tables and explain them in detail. It is your job to elevate the guests experience by presenting the food in a clear professional manner. When your section is not busy must help polish dishes and cutlery. Furthermore, you must help take back dirty plates back to the pot wash whenever possible to keep servers on the floor.

Daily tasks

1. Set up the restaurant before service 

2. Close the restaurant after service the end of the day

3. Do any tasks the managers, expediters, captains or servers ask you to do.

4. Place the food in the middle of the table and present it clearly to the guests

5. Give the drinks referring to the seat number on the ticket

Tasks to complete during service

1. Whipping down tables

2. Setting tables to set up for service

3. Polishing plates and cutlery

4. Folding napkins

5. Putting chopstick covers on chopsticks

6. Carrying trays of food and drinks

7. Explaining food and drinks

8. Pouring water

9. Pouring wine 

10. Cleaning the pass

11. Cleaning trays

12. Cleaning and polishing candles

13. Setting up candles for evening service

14. Taking dirty dishes / glasses to the pot wash / bar back

15. Informing servers if their guest asks you for anything

16. Constantly learn dishes from the expediter if you are unsure

Skills you need

1. You must know all the ingredients and allergens of every dish in your section 

2. You must know how to carry a tray safely

3. You must know the drinks you are running

4. You must know how to explain dishes and drinks clearly to guests

5. you must know all the table and seat numbers

6. you must listen to the managers, captains, servers and expediters

7. you must be willing to engage with the customers if they have any questions

8. you can not take food if you don’t at least know the protein, the sauce and the garnish

key job points

1. dealing with allergies;

1. If you have a ticket with an allergy show it to the expediter before taking it, to conform its safe. 

2. After, take the dish on its own tray to prevent cross contamination.

3. Finally, give the tray to the server in the section or the manger in the section to put on the table.

1. Looking presentable;

1. As the pass is next to the guests it is important you always stand facing the guests, not standing with your back to them. 

2. It is also important to look smart and smell clean as you will be coming close to guests and body odours are unpleasant for the guests and other staff members 

1. Wait until the expediter says you can take the dish or until the chef calls “pick up” or “service”

2. Keeping the pass looking tidy;

1. As the pass is visible to the guests, it is important to help keep it clean and tidy throughout the service

1. Always say the dish or cocktail how it written in the menu before your explanation

1. This is so the guest is clear about what they have received.

Dealing with complaints or mistakes

1. If a guest says they didn’t order something, take the dish off the table, double check the table number. If the table number is right, take the food to the server who sent it or a manager. 

2. If you put this dish on the wrong table, make the server in the section aware as soon as possible

3. If you Spill a drink on a guest, you must apologise and get a manager to deal with the situation

4. If you drop a plate of food, you must make the manager aware the food and table number so they can organise a replacement as soon as possible.

5. If a guest tries to order with you, you must let them know politely you will get their server.

Job summary

As a runner working in Chotto Matte you are expected to take (“run”) food and drinks to tables and explain them in detail. It is your job to elevate the guests experience by presenting the food in a clear professional manner. When your section is not busy must help polish dishes and cutlery. Furthermore, you must help take back dirty plates back to the pot wash whenever possible to keep servers on the floor.

Daily tasks

1. Set up the restaurant before service 

2. Close the restaurant after service the end of the day

3. Do any tasks the managers, expediters, captains or servers ask you to do.

4. Place the food in the middle of the table and present it clearly to the guests

5. Give the drinks referring to the seat number on the ticket

Tasks to complete during service

1. Whipping down tables

2. Setting tables to set up for service

3. Polishing plates and cutlery

4. Folding napkins

5. Putting chopstick covers on chopsticks

6. Carrying trays of food and drinks

7. Explaining food and drinks

8. Pouring water

9. Pouring wine 

10. Cleaning the pass

11. Cleaning trays

12. Cleaning and polishing candles

13. Setting up candles for evening service

14. Taking dirty dishes / glasses to the pot wash / bar back

15. Informing servers if their guest asks you for anything

16. Constantly learn dishes from the expediter if you are unsure

Skills you need

1. You must know all the ingredients and allergens of every dish in your section 

2. You must know how to carry a tray safely

3. You must know the drinks you are running

4. You must know how to explain dishes and drinks clearly to guests

5. you must know all the table and seat numbers

6. you must listen to the managers, captains, servers and expediters

7. you must be willing to engage with the customers if they have any questions

8. you can not take food if you don’t at least know the protein, the sauce and the garnish

key job points

1. dealing with allergies;

1. If you have a ticket with an allergy show it to the expediter before taking it, to conform its safe. 

2. After, take the dish on its own tray to prevent cross contamination.

3. Finally, give the tray to the server in the section or the manger in the section to put on the table.

1. Looking presentable;

1. As the pass is next to the guests it is important you always stand facing the guests, not standing with your back to them. 

2. It is also important to look smart and smell clean as you will be coming close to guests and body odours are unpleasant for the guests and other staff members 

1. Wait until the expediter says you can take the dish or until the chef calls “pick up” or “service”

2. Keeping the pass looking tidy;

1. As the pass is visible to the guests, it is important to help keep it clean and tidy throughout the service

1. Always say the dish or cocktail how it written in the menu before your explanation

1. This is so the guest is clear about what they have received.

Dealing with complaints or mistakes

1. If a guest says they didn’t order something, take the dish off the table, double check the table number. If the table number is right, take the food to the server who sent it or a manager. 

2. If you put this dish on the wrong table, make the server in the section aware as soon as possible

3. If you Spill a drink on a guest, you must apologise and get a manager to deal with the situation

4. If you drop a plate of food, you must make the manager aware the food and table number so they can organise a replacement as soon as possible.

5. If a guest tries to order with you, you must let them know politely you will get their server.