Transitioning into drink orders
Dining Experience Lectures
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2m 43s
KEY POINTS
I view my relation to the guests as relatively equal; both humans worthy of respect but in different roles. They're my guests, I'm their host; the inverse could be true tomorrow if I visit their place of business for a desired service.
Before asking about drinks, I try to establish some rapport.
If guests aren't ready to order drinks because they need to look through menu first, I'll offer to get them some waters while they look.
Up Next in Dining Experience Lectures
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Getting drink orders
KEY POINTS
Guests are often more interested in drink recommendations after they've looked over drink selection.
If guests don't need time to look over bar selection and know what they'd like to drink, I put the orders in and often serve waters while waiting on bar to make drinks.
*Be mindful, h... -
Why to sell appetizers
KEY POINTS
Reasons I want every table to get an appetizer:
It's a quick way to get the table temporarily situated - especially if I'm too busy to take orders and/ or kitchen is backed up.
Puts guests more at ease while waiting to order/ receive their entrees.
Increase sales at the table (which w... -
How to sell appetizers
KEY POINTS
When asking about appetizers, I ask if they'd like me to get them a specific item (or two).
I ask guests if they would like an 'appetizer' because:
'Appetizer' is an undefined, vague label that holds no inherent appeal.
Calamari (for example) sounds more appetizing than the word appe...
