How to turn tables
Dining Experience Lectures
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3m 23s
KEY POINTS
Pre-busing entrees helps me move guests through, generate volume, and better scan tables.
I make more sales and thus greater income NOT by identifying tables that are likely to spend more and really investing myself completely into that one table, but by providing attentive service to each table, staying on top of each stage of dining, and turning tables. i.e. generating volume.
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How to sell dessert, how not to sell ...
KEY POINTS
I sell dessert the same way I sell appetizers. Would you like me to get you some ice cream? (for example)
If I sell dessert, it's my responsibility to get the table to set up to receive the dessert.
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Getting checks
KEY POINTS
What are the only things left on the table when I drop checks?
Linen and glasswareIf they are engaged in conversation when I pre-bus (entree plates), I get caught up on other things then approach.
I sometimes have the check ready before asking about the check, but I'm mindful of ma...
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Saying goodbye
KEY POINTS
After dropping the checks, I check with peripheral vision if they've put card out. I don't really want them to see me eager to collect payment.
After collecting cards/ cash, I go straight to register and straight back.
I drop the check, step back, pause, and say, thanks for coming i...
