Please keep in mind...
Dining Experience Lectures
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2m 32s
KEY POINTS
Why do I have a general, flexible template for how I greet tables?
Situations vary and warrant varied responses.
So that my delivery is not so scripted that it sounds robotic and stale.
So that I'm not having to make up something new with every approach.
Up Next in Dining Experience Lectures
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Transitioning into drink orders
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 so...
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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...
