the first way to order food is to order food in the order of serving, which is often used in the process of ordering food. It is also called procedural ordering, that is, ordering food in the order of cold first, then hot and then soup, so that the ordering efficiency will be higher.

this method of ordering food in sequence needs to pay attention to various collocations. Such as: cold and hot collocation, vegetarian collocation, dish collocation, craft collocation, color collocation, shape collocation, taste collocation, etc., so that guests feel that no matter which dish they eat, it is very good.

the second way to order food is to order according to the number of people who eat, that is, to decide how many dishes to order according to the number of guests. For example, there are only two guests, so we should understand in our hearts that it is enough to order two or three dishes for two people. If a guest orders four dishes, we should be able to remind the guest, so that the guest will feel that we stand in his perspective, which is to order according to the number of people eating. Then if there are three or four people, we can usually order several dishes, four or five dishes and one soup, and so on. This is to order according to the number of people eating. The more people there are, the more dishes we will give him.

the third way to order food is to order food according to consumption habits, that is, different guests and people in different places have different eating habits and tastes, and the service staff should be able to effectively recommend dishes according to the different consumption habits of the guests. For example, in Hong Kong, Macao and Guangdong, their tastes are light, and they even like some salty and crisp dishes. Tianjin, Beijing and Hebei like slightly salty and slightly strong dishes, which means that the tastes of guests in different regions are different. Let's say that people in Sichuan and Hunan like spicy food, while guests in Jiangsu, Zhejiang and Shanghai like sweet and salty food, which is why different places are suitable. Moreover, the eating habits of different age groups are also different. For the elderly, they like to be soft, rare and refined. For the guests who are in a hurry, they need fast serving time and delicious taste. All these are based on different consumption habits to order different dishes for the guests. We often receive various customers from all corners of the country, and sometimes we can hear that the guests are from there, so we can use this method. There is a ballad in Chengdu, Sichuan. I made up a jingle saying: sweet in the south and salty in the north, spicy in the east and sour in the west, rice in the south and noodles in the north. People in the north love noodles, and there are many seafood in coastal cities. Workers are fat, hardworking people are sweet, less crispy and stimulating, and old ones are tender and soft. This little ballad makes sense, which is to classify guests according to their different consumption habits.

The fourth way to order food is to order food according to consumption power, which means that when ordering food, you can recommend relevant dishes for guests according to different consumption levels and consumption power. Hotels often have some high consumers. For these business guests or groups with strong ability to pay, the service staff can recommend some middle and high-end dishes for the guests, such as some seafood, river crabs, game, fungi and other related special dishes. For middle-class customers or the middle class, that is, customers who have the ability to pay but don't necessarily pursue high consumption, we can also recommend some poultry, little seafood or vegetarian dishes for these customers, which are targeted at different consumption abilities. In white-collar workers, for example, they also have spending power, but such guests sometimes do not pursue luxury or that kind of high-end. At this time, we can recommend some delicious dishes that make guests feel valuable, so we can recommend them according to their different spending power when ordering.

the fifth way to order food is to order food according to the food structure, that is, when ordering food for guests, according to the different types of dishes on the restaurant menu, such as vegetarian dishes, seafood and aquatic products, we can effectively combine and match them according to these different structures. As we mentioned earlier, we should pay attention to the different collocation of dishes. In fact, it is the same here, so I won't elaborate on it. It is an effective combination and collocation according to the food structure and type.

the sixth way to order food is to order food according to the menu, which means paying attention to the nutritional structure when ordering food for guests. In some hotels, every dish on the restaurant menu is marked with various nutritional ingredients, nutritional structure and how to match the menu, so as to let the guests know that when ordering, the dishes ordered by the guests can be combined with nutrition through the guidance of the service staff. For example, celery can lower blood pressure. For patients with hypertension, eating celery is beneficial. Service personnel can effectively guide such guests according to this nutritional structure. This is to order according to the menu.

the service staff here should pay attention to whether they know the nutritional structure of every dish in the restaurant, whether they can recommend different dishes for different customers, and whether they can be combined and matched according to the nutritional structure. If we can't match according to this method, we will inadvertently let the guests eat a "hidden disease" and go back. Therefore, we usually pay more attention to the nutritional structure of the menu to match the order for the guests.