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Nan Goldin almorzó en El Rosal

La mirada subvierte y rediseña. A veces, es sólo el azar concurrente. Otras, la imaginación cuando trasmuta (y transmite).

Son diversas cosas las cosas cuando esa mirada interviene.

Con sistemática ironía, la conversión conceptual de los objetos se devora a sí misma.

El efecto Duchamp dura un instante, aunque ese instante sea eterno. No hay segundas ediciones. No se corrige ni se amplía. Sólo perdura el aleteo de los exégetas.

Muchísimas son las variantes, utilitarias o no, del papel escrito. La factura que un restaurante le expide al cliente, por ejemplo, puede tener un importante destino contable o servirle a un economista para ilustrar el tema de los precios en tiempos de inflación. Pero, quién quita que también le sirva a un fotógrafo para homenajear a sus creadores predilectos. Podría estar, de paso, deslizando una amable referencia a aquellos seres -muy frecuentes en el mundo del arte- que para afamar su carrera aprovechan cualquier encuentro con celebridades.

En estas cosas pensé cuando vi el interesante trabajo de Martín Castillo Morales en LA CACRI¬-Caracas. Me consta que Martín no es, precisamente, un namedropper (menos aún Olivia, que se negó a ser fotografiada al lado de María Kodama), pero, como a mí, creo que le divierte el legendario autobombo -casi siempre con base cierta- de algunos simpáticos artistas de esta tierra...

Celebro más, sí, la base cierta de la admiración, así como la mirada que sabe transmutar lo cotidiano.

Por eso mi elogio a estas facturas de Martín, que son, como diría Octavio Paz, un gesto. Nunca una gesticulación.

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Nan Goldin almorzó en El Rosal La mirada subvierte y rediseña. A veces, es sólo el azar concurrente. Otras, la imaginación cuando trasmuta (y transmite). Son diversas cosas las cosas cuando esa mirada interviene. Con sistemática ironía, la conversión conceptual de los objetos se devora a sí misma.

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Control Formats: Flow and the average consumption of customers, schedule employees, customer satisfaction survey tools that you should take into account the operation of a restaurant and very practical to operate any food business.
FACTURA
The invoice or equivalent document is a means test which can be demonstrated by economic facts. However, that with it the items to which it is believed to have right support, it is necessary that the requirements are met.


This means that for the buyer or purchaser of the goods or service will not be accepted costs, deductions and deductible taxes intending supported with invoices issued, without meeting the legal requirements forced by the bill.


Once food consumption is completed, the invoice must be issued. Invoices must contain the date of issue, which should correspond to the completion of the sale or service provision.
VALE DE CONTROL



Control Formats: Flow and the average consumption of customers, schedule employees, customer satisfaction survey tools that you should take into account the operation of a restaurant and very practical to operate any food business.
commands is a travel voucher
internal that allows to know,
prepare and serve the order
customer in a timely manne

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Comience con las ensalada.

Enseguida platos fuertes y guarniciones.

Para postres utilice una comanda pequeña.

O apunte de lado izquierdo el numero de ordenes de cada platillo o el nombre del platillo.

O el numero de comensal aquel que sirva dicho platillo.

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Comience con las ensalada. Enseguida platos fuertes y guarniciones. Para postres utilice una comanda pequeña. O apunte de lado izquierdo el numero de ordenes de cada platillo o el nombre del platillo. O el numero de comensal aquel que sirva dicho platillo.

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The command is the most important document in a Restaurant this procedure can be manually or through a point of sale system, in the command register the sales of everything that your Restaurant is sold.
This command should have basic elements such as:
Name of the server or vendor
folio
Number of adults and children Pax
Table status
Status of the table
Description of the dishes with keys or quick words
Description of the right side of the diner who ordered the dish, this is the seat number in which he is sitting remembering that we take into account the diner that is closest to the access door as a diner 1
Amount of product ordered, this is generated from which we determined that diners have ordered a product and only quantify the quantities until the end
The timeline is important to determine if the customer wants his product in a specific order as 1st 2nd or 3rd time
The sharing symbol determines if the product is placed in the center of the table and in this it can be marked which diners will share this product.
An invoice is a document of a commercial nature that indicates a sale of a good or service and, in addition, includes all the information of the operation.Vale de control
An effective and periodic control of all the existing material in the establishment, will be that in any

Moment we can know not only the existing quantity of each of the articles, but also its state of use
And the repositions made during a certain period, this will allow us to avoid shortages of material,
Deficiencies in the articles, exaggerated breakages of the material, and to know the possibilities for the realization of
Certain services that require a certain amount of material.
For this control, catering establishments can count on two different documents, on the one hand the
Inventory, usually done quarterly when dealing with the material; And the part of lows and breaks,
Where all the materials that are not suitable for the service are registered and the reasons for their removal.

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Command
It is known by the name of commander (from the French commander = request) the internal voucher that in triplicate effects the maître of the delicacies and drinks that the customers are going to

It will serve to make the invoice to the client.

There is no uniform command format, but basically they should have the following sections:

A) Numbering of the command
B) Date and number of the table occupied by customers

C) Room number
N) Menu card. Specified in the upper right side of the command line.

G) Signature of the maître or who makes the command.

H) Service times. Also called pass time. It consists of signaling by a horizontal line when the commanded dishes must be passed
end of conversation

Invoice:

It constitutes the proof of the merchandise that has received the warehouse of the unit. It may be due to a direct delivery of the supplier or the warehouse of the company.

Application order form:

It is used in the control of orders for goods and warehouse supplies, from which the warehouse makes the corresponding clearance.
end of conversation

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AMY & KORO

Order form

A purchase order or order note is a document that a seller delivers a seller to order certain goods. It details the quantity to be purchased, the type of product, the price, the terms of payment and other important data for the commercial operation. The purchase order has at least a duplicate, since the original is delivered to the seller While the buyer is left with the duplicate. In this way, both have evidence of the operation to be specified: the buyer, to demonstrate what goods he has requested; The seller, to prepare the order and start the billing process.

For example: "Juana, take the purchase order of Martinez and prepare the order to withdraw in an hour", "Just arrived at a purchase order worth $ 5,000", "I do not understand what happened: in the Company me Say they never received the purchase order.

commandsInternal vale that in triplicate effects the maître of the delicacies and drinks that the customers are going to take. In addition it will allow to know the final destination of the raw materials and to control the exits internally, being possible to detect possible losses, consumption trends ... It will be used to make the invoice to the client.a) Numbering of the command. It is the printed number placed in the bottom right of a command ticket. The numbering of the command is relative.

B) Date and number of the table occupied by customers

C) Room number. In the case of a hotel establishment the number of room that occupies the client in the hotel is indicated. When it comes to a passing customer, who is not staying at the hotel, the word "step" is written to indicate it. This information is very important for billing in hotel establishments.

D) Number of diners at the same table receiving the service.

E) Waiter's name or number.

F) Menu card. Specified in the upper right side of the command line.

G) Signature of the maître or who makes the command.

H) Service times. Also called pass time. It consists of signaling by a horizontal line when the commanded dishes must be passed. For example a menu consisting of three courses has three pass times.

3.-Utility of the command. The command is useful due to:

A) Solve misunderstandings with the customer about your order.

B) Detect losses: A genre bought or is in the chamber, kitchen, commissary, warehouse ... or has been sold and therefore charged.

C) Evaluate consumption trends, the most demanded dishes in order to make our gastronomic offer.

D) Know what each client has asked for without having to ask.

E) Attend the tables by strict order of arrival.

F) Know quickly the person who took the order, as well as the person who attended the table to solve possible complaints or to convey congratulations.

G) Complete the corresponding invoice.

4.-Types of command. Depending on the type of service requested by the customer, there may be different commands:

- Of menu or of letter; Of wines, water, liquors and beverages in general; Of desserts; Collective (banquets, galas, groups); provisional; definitive; Room-service.An invoice is a document of a commercial nature that indicates a sale of a good or service and, in addition, includes all the information of the operation.
We can say that it is an accreditation of a transfer of a product or service after the purchase of the same.

Invoice

Issue an invoice is mandatory to record and be able to verify the completion of the commercial operation. To issue an invoice it is necessary to include some basic data; Mandatory for the validity of the same:
Name of the buyer or seller, either a company or an individual.
Identification of the product or service, such as the name or a code.
The price per unit and the total price of all the pieces that have been purchased.
If there is a discount.
Taxes such as Value Added Tax.