Helping guests make decisions.

So I often offer recommendations when I deliver drinks. At that point it's often too soon to take entree orders and serves as a good transition if they don't want an appetizer.

I don't ask about appetizers when I take drink orders, but if they order one then, that's fine. I just don't typically ask. Getting drinks to guests is time-consuming, and I don't want to add tasks at that point.

Greeting a table, getting everyone situated with waters, putting all their drinks into the system, then getting all the drinks out...that's a lot and arguably the most time-consuming stage in the dining experience (for the server).

Once I have the drinks handled, I'll ask about appetizers. If they want an app, I don't stick around to ask about entrees. I get the app order, say "alright, cool," and pivot out.

*Arguably my largest motivator for getting the app order is because it's fast, and I don't need to spend much time at the table discussing the menu. Remember I just spent a lot of time greeting them and getting them situated with drinks. At this point, I typically need to give my attention to other tables.

If they don't want an appetizer, this is a good time to offer recommendations. It's better than them saying, "No, we don't an appetizer." And then me saying, "Okay, are you ready to order?"....when they literally just got their drinks.

Recommendations are a great way of communicating that you understand they're likely not ready and that they have time to look things over.

I don’t advise offering more than a few suggestions with minimal detail. You ever sit at a restaurant and listen to a server go on with an 8-minute scripted list of every single item in all its intricacy when you'd really just like to know if the burger's good?

I understand some restaurants will require that you deliver a script with specials and everything else. If that’s what you’re expected to do, then do that. Otherwise, just let them know of a few good options. Most important is that you communicate that after they look things over and have any questions, you are happy to answer.

Then when I approach to take entree orders, my dialogue is something like this:

“How are we doing on the menu here?”

“Any questions I can answer?”

This is a good opportunity to be of service to your guests which is what they’re paying you for.

Think of yourself as the subject matter expert here. Businesses pay consultants millions to let them know how to best spend their money. You are the consultant -- granted not a very high-level one, but a consultant nonetheless -- on how these people are going to get the most out of their money here.

It is in everyone's best interest that your guests enjoy their meal and get what they're going to like best. Your interest, the guest's interest, your boss's interest, the local economy's interest. Seriously.

So if they’re really not sure, you can ask some questions directly. “Well how hungry are you?” “Would like something light or heavy?” “Do you like salmon? Ours is excellent.”

You know the products, and at this point, kind of know your guests. You are therefore the best intermediary and bridge between your guests being uncertain and hungry and being satisfied and full.

I want to say this again, it's really in your best interest that your guests get what they're going to be the most satisfied with. No one is in a better position to help make that happen than you.