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 .