The skills and key points of the waiter's ordering

1. Be good at summarizing the menus of regular customers and halls, and analyze the eating habits and consumption level of the customers.

2. judge the nature of dining by carefully observing the dynamics of guests when they come to the store.

3. Be good at judging the age, occupation and economic conditions from the car, appearance and clothes of the guests.

4. For the elderly, recommend dishes with few bones, softness, tenderness and easy digestion.

5. Businessmen who often go to restaurants should recommend dishes with less fat, cholesterol and sugar (such as abalone, ginseng, wings, seafood, fruits and vegetables and bean products).

6. For ordinary manual workers, recommend dishes with heavy flavor, high oil and high calorie (such as chicken, duck, eggs, meat, etc.).

7. Be familiar with the characteristics of dishes and drinks sold in our store, and promote different dishes for different objects and different occasions.

8. Remember to strive for sales blindly, and remember that frequent customers are also our way to make money.

9. Show sincere attitude for the guests everywhere, and don't make them feel slaughtered.

11. Introduce more seasonal dishes, and use more fashionable food methods, allusions and culinary nutrition to promote dishes, so that guests will feel that you are professional and willing to accept your recommendation.

11. The hall (or desk) that orders food by itself should follow up the speed of serving and the quality of food, and ask the guests whether the food is enough and whether there are any suggestions for improvement.

12. Try not to stand on the edge of any aisle or place that gets in the way of guests and staff.

13. Pay attention to the position and manners when ordering food, usually stand on the right hand side of the guests to introduce the dishes, and remember to sit and order for the guests.

14. Don't introduce the menu as soon as you give it to the guests. Let the guests look at it for a while, and then use language art to promote the dishes you want to promote.

15. When recommending dishes to guests, it is best to address the guests by their names and positions.

16. If the guests are half-hearted, they should use language skills to let them make a decision as soon as possible when they are undecided. For example, Mr. Chen, would you like to order "Braised Fish Wings with Papaya" for light dishes and "Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Braised Wait a minute.

17. If the guest orders too much or too little, be sure to prompt the guest, but don't be forced.

18. If there are too many guests and the weight is not enough, it is necessary to increase the size and the number of seats. Be sure to ask the guests for advice and don't make arbitrary claims.

19. If a guest asks if the food is good? Be sure to say yes, not ordinary, and tell the guests that you like this dish very much.

21. If you don't have raw materials, don't say "no" for another explanation, you can say "sold out", and then immediately recommend several similar good food workers to choose.

21. Guests' special requirements must be notified to the kitchen.

22. You must inform the guests of the changes to the dishes' eating methods, main ingredients and auxiliary materials, and get the consent before implementation.

23. If the cooking of some dishes is complicated and takes a long time, be sure to remind the guests when ordering.

24. After ordering, be sure to repeat the name and weight of the dish, and remind the guests of the time to serve the first dish (no more than 1.5 minutes at most).

25. When handing the menu, you should pay attention to handing it to the lady, the elder, the host and the guest first, and use honorifics, so as to answer questions and take pains.

26. When selling, use more vivid and auspicious words to arouse the appetite of the guests.

27. The food you sell to the guests in particular must be of sufficient quality to ensure that the dishes on stage are the same as those you introduced.

28. He is good at judging the native place and taste of the guests from their language, and generally has the eating habit of spicy food in the east and sour food in the west, sweet food in the south and salty food in the north.