Getting orders after recommendations
The Dining Experience
•
3m 19s
KEY POINTS
When taking orders, For you ma'am? And for you sir? What can I get you ma'am? What would you like sir?
*All the nice language you learned growing up ;)
I collect menus, AFTER everyone tells me their order so I'm not juggling menus and orders and people's attention.
*If your restaurant requires you pick up each menu with each order, then you'll do that.
Start thinking like this: the less you NEED from guests, the BETTER.
Half the job is getting information from guests so you can execute. If you've gotten everyone's orders, you don't need much more from them to do your job. This is good! Thus the sooner we can get orders, the better... without rushing them of course.
Up Next in The Dining Experience
-
How to manage your workflow
KEY POINTS
After taking orders, I first see if there are other orders I can take in my section, then pre-bus, then put in orders.
FULL HANDS IN, FULL HANDS OUT
This is the best way to manage your workflow and get as much done as possible with each trip AND improve the operation of the restauran... -
Why to set your tables up for entrees
KEY POINTS
In order to give a) guests enough time to enjoy appetizer and b) myself enough time to reset before entrees come, I learn entree average ticket times and track current ticket times. I also track my tables progress on the appetizer.
If entrees are coming out soon, and guests haven't f...
-
Scanning tables
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 c...
