Guests are now holding the menu and searching for it. Briefly read the section after the section, trying to figure out what they want to eat.
Menu suggestions can be made, must and should be. Generally, it is still listening to the attention of the guests immediately after the menu has been allocated. Maybe they're waiting to say something or you wanna know what's coming. The time window is very small. Sometimes it's just a second or less, and here you can jump and turn your meals into a dining experience!
Why? During your meal, you can take a look at the guest's guide. You will be the guide for meals and guests. If you do a great job, guests will close the menu without looking at it. It's all about your body language, your voice, your knowledge, and how you pack an exciting and interesting story. When I started I was impressed by a colleague who did exactly that. It was unbelievable! Our regular guests only wanted to serve for the first time the guests did not need the menu and they were all happy about the restaurant. And they all came back! With friends, families and colleagues. Of course, I asked him how to do it. He was not too open but he said that the best way to imagine that you and your guests have no menu. This means you have to find and recommend the food you can enjoy because you can not explain 20 menu items. Choose 3-4 people to see and respond to the guests. Additionally, it must be exciting and memorable, otherwise guests will be bored after the 3rd meal recommendations. If you recommend the fish, tell a short story about the wide ocean, blue color, beautiful beaches (if it is valid!). The meat has to be treated a bit more carefully, unless there is something special about it, he said. He suggested that you create a picture of a perfect, juicy grilled steak or the like. After selecting the main course, continue with the starter. Using words like fresh, crunchy salad and creamy but light soup etc. To taste the taste buds in the language of our guests in the language of our guests.
He asked the chefs what was the specialty of the day, ie what to sell and how many doses. Generally, at the end of the day they sold almost all of them, and the guests were all happy. So what did I do after a short conversation? Yes, I tried! I learned, and really amazing! After a while I was able to do it in a similar way, but of course with my personal touch. It feels great when guests are just listening to you and exactly what they write down. Try! Anything that is loose?
Here are some of the requirements we need to keep in mind and help you:
- Every detail you need to know your menu! The more detailed, the more interesting stories you can create around it!
- Learn to learn and highlight the most important descriptive words in your story.
- Support these projections with inviting and suggestive gestures!
- Practice first in front of a mirror and learn her stories.
- Make sure you do not talk about a pot for 10 minutes. In the short term, and if you have more interest, you can return and resume at any time
- You need to focus on the guests in front of us. If your eyes are scanning other tables, guests and their colleagues keep the contact down and read more about the menu.
- Finally, change your stories from time to time so you do not say it regularly and return the same story again. Be creative!
- If your knowledge already includes wines, visit stories with a variety of walks that fit perfectly with the foods you order
- Get your cook too! I have often made special menus, meals and combinations that are first required for Chef approval. Show them that they are next to them, and only disclose the elements that really help. Then you simply have to add combinations that are not in the menu.
- Please also inform your supervisor and manager. You may need help or if you're wondering why you're so good with the guys and sell it !!!
- Slow but definite to be.
However, this idea is not new, and my colleague did not even find it. It takes very long. Drivers' books and training materials are packed with procedures that teach you how to do it. Likewise, the same writings are there to learn how it works.
But why are just a few people doing it? I have not found the answer yet, but I know that those who do it are the most successful waiter and waiter and I promise to have a huge impact on you and at your workplace, if yes
Accessibility
] Guest table is relaxed, slow and polite, but confident. You do not want to scare the guests when they suddenly appear or run towards them.
Welcome Guest (19459011) to their name (if available, name before touching the table). Greeting needs to be smiled. In addition, an energetic, dynamic and open mind and gestures greatly help to attract and preserve the attention of the guests.
The menu items are the stories (quickly and efficiently). If you are small, you should first offer daily specials or other menu items to make your guests feel comfortable. Be confident! Your guests want to hear what to say.
Your voice needs to be energetic, but the volume should be adjusted to the restaurant. Please do not yell at the guests, and the whisper is probably not right. The best is the volume, so everyone at the table will hear you, but the tables around you will not bother you.
It is always like,. In the event that the guests really do not want to hear stories and recommendations, let them decide for themselves. OK. They might come back the next day and they realized it would be better to listen to you first.
In the end thank the guests and leave the table. Very often, his recommendations and stories lead to the point where his guests automatically order their food. If that happens, it's great!
Let other people know that you will come back in a few minutes and be happy to answer a number of questions and / or make the order
Not as serious as they are used. Having these in place will give you and your staff great guidance. Stick to them as much as you can. They should also be a "live document" where the management performs "on-the-go" adjustments as the restaurant industry becomes one of the most dynamically and dynamically changing sectors of the world
. Try to try new things with courage. So go ahead!
Source by Martin Kramer