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Schmicks N Tricks

Order of Operations Servers/Bartenders

1. Player moves their customer piece(s) on the square next to the table.

2. Player server greets the table, with prescribed Schmicks n Tricks greeting, handing customer the menu. (Failure to do the proper greeting, costs the player $50. The next time, the server is written up. 3 write ups and you're fired. 4 write ups and you're shot.)

3. Server/Bartender physically writes the order with modifications or not, onto a pad or piece of paper with a time stamp written on it. Time is kept normally by watching a clock, not by elapsed time. Standard times for orders are: 2 minutes for drinks, 15 minutes for appetizers, and 45 minutes at maximum, for entress. See Food Times for consequences at failing to make these times.

4. Server then must move to a POS (Point of Sale Computer) or physically take their pen and paper order to the kitchen, and hand it to an expo, chef or cook. Many times the POSs are down and in this case a server is forced go all the way to the kitchen with the order and present it to a cook, but at any time the server can always just do it physically. Server's speed attribute is critical to arriving at the kitchen on time. Dexterity is crucial to avoid slips and falls. Upon arriving at the kitchen, waitor must wait in line with other servers if they were also having difficulties with their own POS's.

5. Determine if POS works: Upon arriving at a POS machine: Roll 2d10 or percentile dice to determine if POS works or is down. 40% chance of failure if a Manager hasn't serviced them from the start of a new game. Once serviced, POS works at a 20% chance of failure, per service. See Manager Duties for more info.

6. If the POS works: Server gets to a working POS machine and from what they wrote down on their pen and paper pad, they pick what cards correspond to the correct food and drink items. These cards are in themselves what counts as entering the order into the POS.. i.e. the Server can pick the wrong cards or have written the order down wrong. The Server then hands those cards over to a line cook, who then puts the stack into an order of stacks that are waiting to be cooked. The modifications are hard to replicate so they're simply handed to the cook player-to-player with the hand written paper if the POS was working and gotten to. If not, the server must make it to the kitchen to hand them over. Any questions regarding the modifiactions are able to be verbally transmitted if the POS worked, otherwise, the server or bartender must actually go to the kitchen.

7. If the POS was down: Servers arrive in the kitchen and then must wait in line to give their orders over. Violence may be used to cut in line, but server risks kitchen brawl. Server then presents the order directly to the Chef if there, if not, then to a line cook. This is done only by handing them the written order, since the cards again, represent the Computer POS ticket. Server may make a verbal order to the cook or chef, but only if they decide to listen, bribes may work in this instance. more than 5 bodies in the kitchen means noise interferes with verbal orders: 10% chance of failure by 2d10 percentile dice, per 1 person over 5.

8. Stages of a Table & Food and Drink Coins: Once the order has been put in, and the food and/or drinks hit the table, the customers are then consuming them. It is mostly at customers discretion when they are done and at what stage they are at with their meals or drinks. What's called a food or drink 'coin' or place holder is put on their table to signify they are eating or drinking. This is only given to them and put in front of them once the food or drink hits the table, not before. S/B's go around asking their bar spots or tables how they are doing. The customer's answer is critical to establishing what stage they are at toward being done, and they can't go back on their answer once spoken. There is only a general coin for each individual customer's entire food order with exception to drinks which must correspond to a drink coin. There are however, 3 different food coins: Appetizers, Entrees, and Desserts.

There are some typical possible answers to "How are you doing?" here which gets the Table Cycle going: 

Table Cycle

1. "We are doing fine." This does nothing to establish the stage of the table and often the customers know it when they are 'camping out.' 

2. The S/B's are then able to ask further questions to prod them into a later stage, such as: "May I take that away for you?" If the customer says yes, his or her meal or drink coin is taken away, then the meal or drink is done. If the customer answers anything to the effect of "I'm almost done," the intital food or drink coin is replaced with a half consumed coin. Anything like  "I'm still working (on eating or drinking," or "Well, we just started." and the Server or Bartender is to stand down. Note that the S/B can take the food or drink coin at any time if they're ready to face the consequences, say to piss a camping customer off. Just remember the consequences to that action are technically a write up (3 and you're fired, 4 and you're shot on site) however, all that is at the manager's discretion, unless a higher manager such as the Regional Manager is around. This is the same relationship between the Assistant Manager and the General Manager (GM).

3. There is no limit to how much an S/B can ask or prod a table, with exception to 2 things: a) The tip is at customer's discretion and can decrease or become a 0 with too much pestering. b) Managers can act, if the table is within the number of squares of their Hearing (H) attribute, can docket an S/B's table by giving it to another S/B or take the tip from that table. (Note: Taking an S/B's tip away and confiscating it, is a sign of a corrupt Manager and isn't the standard, per se) -  Pestering a customer also isn't good for Experience Points  (EPs) which Managers look for in terms of promotions and bonuses.