Six Tips for Restaurant Waiters to Order

When customers come to a restaurant to eat, the catering waiter should first politely introduce the guests and take a seat, and then ask the customers to order according to the actual situation. Next, I will share the ordering skills of restaurant waiters for you. Come and have a look!

Ordering according to food structure

means that when ordering food for guests, according to different types of dishes on the restaurant menu, such as vegetarian dishes, seafood, aquatic products, etc., they can be effectively combined and matched 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.

Order according to the menu

This is to pay 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.

If celery can lower blood pressure, it is good for hypertensive patients to eat celery, and the service staff 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 accidentally let the guests eat all over? Recessive disease? Go back. Therefore, we usually pay more attention to the nutritional structure of the menu to match the order for the guests.

order according to the order of serving

This is often used in the process of ordering food, and 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.

Ordering according to the number of diners

means deciding 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 means ordering according to the number of people. The more people there are, the more dishes we will give him.

Ordering food according to consumption habits

It means that 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 prefer dishes with a little salty and a little strong flavor.

That is, 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 food, which means that different places are suitable for different tastes, and the eating habits of different age groups are also different.

For the elderly who like soft, rare and refined dishes, and for the guests who are in a hurry, what they need is fast serving time and delicious taste. This is to order different dishes for the guests according to their different consumption habits. We often receive customers from all over the world, and sometimes we can tell where the guests are from by listening to them, so we can use this method.

There is a ballad in Chengdu, Sichuan Province, which is written in a jingle: 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, noodles in the north, seafood in coastal cities, fat laborers, sweet workers, little crispy stimulation, and tender and soft old ones. This little ballad makes sense, which is to classify guests according to their different consumption habits.

Ordering food according to consumption capacity

When ordering food, we can recommend relevant dishes for guests according to different consumption levels and consumption capacity. 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, all of which are targeted at different consumption abilities.

In white-collar workers, they also have spending power, but such guests sometimes don't 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. ;