Waiters wait and see to see the age, manners and mood of customers, whether they are from other places or local areas, whether they are meeting for business or friends. Whether it is ostentatious or vacant, we must also observe who is the owner and who is the customer. People can be identified by their voices, and catering waiters can judge the nationality and region of customers by listening to their accents or understand their relationship with their peers from their conversations. The so-called "asking" is to ask customers about their dietary needs and make an appropriate introduction to the dishes.

1. sales promotion skills for customers of different ages: when catering waiters sell customers, they must first understand the different needs of people of different ages, so as to make targeted sales promotion in the service process.

1. Elderly customers:

The diet should be tender, rotten, crisp, loose and easy to digest. Be patient and not impatient in service. You can sell some nourishing stews to such customers.

2. Young customers:

The food should be fragrant, crisp and refreshing, the dishes should be rich and varied, and the service should be prompt and timely. In the course of service, we should introduce them according to their characteristics.

3. Children:

Children prefer fresh dishes with few bones and no thorns and beautiful shapes. Take the initiative to care when serving. In the promotion service, you can introduce dishes that meet the above requirements.

second, the sales promotion skills for different types of customers:

catering waiters face a variety of customers. They have different personalities and hobbies, so they have different consumption habits and characteristics. 1. Show-off type:

They are full of emotions, generally easy to get emotional, attach importance to friendship, and have a good face, so they are good at "punching their faces and filling them up as fat people". These customers like to show off their wealth and generosity, regardless of price and speed, but only seek goodness and respect. In the course of service, they pay attention to introducing some special dishes, which are small in quantity and refined. In addition, we should also consider the operation method, taste, color tone and raw material collocation. 2, at a loss:

Third, sales promotion skills for customers with different consumption motives: If the catering waiter can make sales promotion according to the customer's consumption motives, it can obviously improve the success rate of sales promotion, because if he can think what the customer thinks and do what the customer wants, the customer has no reason to refuse you.