# Section

Review Key Concepts

1. Describe how to transmit an order.

2. List the guidelines for serving bread.

3. Demonstrate how to handle credit cards.

Practice Culinary Academics ^^ English Language Arts

4. Review the information on tipping in this section's A Taste of History feature. Research the practice of tipping in other countries. Take notes on your research, and organize it either by country or by tipping practice. Discuss as a class how tipping customs differ in other countries and what elements of different cultures might influence tipping practices. Use your notes to support your arguments.

^^ Mathematics

5. You present a check of \$86.43 to one of your customers, who then pays with a \$100 bill. How much change is due to the customer? What bills and coins can you use to provide the change?

^^^^^^^^ Calculating Change The amount of change due is calculated by subtracting the amount due from the amount actually paid. Count out change beginning with pennies and moving up to larger coins and bills. Starting Hint Subtract the amount due (\$86.43) from the amount paid (\$100) to determine the change. Count out the coins and bills you need to get from \$86.43 to \$100, starting with pennies.

NCTE 9 Develop an understanding of diversity in language use across cultures.

^^ Mathematics

5. You present a check of \$86.43 to one of your customers, who then pays with a \$100 bill. How much change is due to the customer? What bills and coins can you use to provide the change?

^^^^^^^^ Calculating Change The amount of change due is calculated by subtracting the amount due from the amount actually paid. Count out change beginning with pennies and moving up to larger coins and bills. Starting Hint Subtract the amount due (\$86.43) from the amount paid (\$100) to determine the change. Count out the coins and bills you need to get from \$86.43 to \$100, starting with pennies.

NCTM Number and Operations Compute fluently and make reasonable estimates.

J Check your answers at this book': Online Learning Center at glencoe.com.

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