Scanning tables
Dining Experience Lectures
•
3m 31s
KEY POINTS
As I move through my section, I'm always scanning tables. I'll often have my eyes glued to the table and don't need to pretend that I'm not scanning, but I avoid locking eyes and staring into the guest's soul.
I move through my section and scan tables in order to 1) notice items to clear 2) assess drink situation
I keep waters filled because:
1) in case they finish their cocktail before I have chance to get them another.
2) because water quenches thirst whereas cocktails often cannot.
I sell more drinks by being at tables the moment they may want another and asking if they'd like another.
I ask about another round when guest has just a bit left.
Up Next in Dining Experience Lectures
-
How to sell more drinks
KEY POINTS
A lot of people will take another round if you ask them, but won't flag you down to ask.
Best way to sell more drinks is to be on top of things, anticipate needs of guests, be proactive, and move with a sense of urgency. Ya heard?
-
Consider your coworkers
KEY POINTS
Why do I make sure to set the table up (clear app plates, replace silver, second rounds, etc.) to receive the entrees? For all reasons below:
So guests are positioned to seamlessly continue meal.
So whoever runs my food doesn't need to do anything.
So once the food is delivered I can ... -
How to serve entrees
KEY POINTS
Easiest way to get guest's attention when serving entree: announce name of dish.
Your restaurant may require you serve from the left which is what you'll do.
But I typically just serve from the side that makes the most sense (the side guests can see me from, side with greatest openi...
