tokens: The Evanstonian is an upscale independent hotel . When a guest calls room service at The Evanstonian , the room-service manager takes down the order . She then submits an order ticket to the kitchen to begin preparing the food . She also gives an order to the sommelier ( i.e . , the wine waiter ) to fetch wine from the cellar and to prepare any other alcoholic beverages . Eighty percent of room-service orders include wine or some other alcoholic beverage . Finally , she assigns the order to the waiter . While the kitchen and the sommelier are doing their tasks , the waiter readies a cart ( i.e . , puts a tablecloth on the cart and gathers silverware ) . The waiter is also responsible for nonalcoholic drinks . Once the food , wine , and cart are ready , the waiter delivers it to the guest ’ s room . After returning to the room-service station , the waiter debits the guest ’ s account . The waiter may wait to do the billing if he has another order to prepare or deliver .