The document outlines techniques for effective communication between kitchen and service staff, including using sign language, writing clearly, asking open and closed questions, paying attention without interrupting, asking clarifying questions, repeating information, speaking slowly and clearly, being concise, and using appropriate language.

1. ELEMENT 1
LIAISE BETWEEN
KITCHEN AND
SERVICE AREAS

2. APPROPRIATE COMMUNICATION
TECHNIQUES
• THE FOLLOWING ARE TECHNIQUES
WHICH YOU CAN USE TO HELP
ENSURE PROPER AND EFFECTIVE
COMMUNICATION OCCURS WHEN
RELAYING INFORMATION:

3. SIGN LANGUAGE/ HAND-
WRITTEN NOTE

4. WRITING CLEARLY
• WHEN PRODUCING
WRITTEN
COMMUNICATION
MAKE SURE IT IS
CLEAR ENOUGH FOR
OTHERS TO READ
AND INTERPRET

5. OPEN AND CLOSE QUESTIONS
• GAIN REQUIRED
INFORMATION
ABOUT THE
TOPICS BEING
TALKED ABOUT

6. PAYING ATTENTION AND
CONCENTRATING ON OTHERS ARE
SAYING

7. NEVER INTERRUPT THE
OTHER PERSON
• INSTEAD ALLOWING THEM TO FINISH
WHAT THEY ARE SAYING

8. ASKING QUESTIONS
• TO CLARIFY INFORMATION AND
DIRECTIONS YOU ARE UNSURE OF

9. DO NOT TRY TO GUESS
• WHAT THE OTHER ERPSON WILL SAY OR
INFER WHAT THEY WILL SAY BASED ON
THEIR FIRST FEW WORDS

10. REPEATING BACK
• WHATTHEY HAVE TOLD YOU TO VERIFY
UNDERSTANDING OF WHAT HAS BEEN
SAID

11. SPEAKING SLOWLY AND
CLEARLY BUT NATURALLY

12. BEING CONCISE
• MEANS GIVING ONLY
THE REQUIRED
INFORMATION AND
AVOIDING
UNNECESSARY WORDS
AND UNECESSARY
INFORMATION.

13. APPROPRIATE LANGUAGE
• USE SIMPLE WORDS,CHOOSING YOUR
WORDS CAREFULLY AND AVOIDING
COMPLEXITY IN THE WORDS USED AND
THE PHRASING