Good ordering can greatly increase the turnover of the restaurant. Here is a brief introduction for your reference. 1) Children's wayward children are a nightmare for waiters in restaurants. Give them some food as soon as possible, take some paper, pens or colored pens to calm them down, or at least give some small amounts of sweet sauerkraut and fried peanuts first, and try not to keep children's food waiting too long. Children's main courses should be served with adults' side meals. 2) The job of ordering and delivering orders is not only as simple as ordering and serving, but also challenging. Besides serving, they are also salesmen. After presenting the menu, the waiter should introduce the dishes that are not on the menu to the guests. There is never more contact with guests than at this time, which is the best time to communicate with guests. When presenting the menu, special attention should be paid to not causing pressure on the guests to order food, so that the guests can freely choose their tastes. Before submitting the menu, you must have a full understanding of all the dishes, including their ingredients, raw materials and practices, especially the dishes selected by the chef. When the guest decides to order, the waiter should immediately go forward to prepare the bill. Skilled waiters can see that the guests are ready to order after reading the menu, for example, when the guests close the menu and put it on the table. 3) Main points of ordering In order to ensure the service procedure and correct ordering, the waiter must indicate all necessary information on the ordering menu. A la carte menu can have different formats, depending on the number of guests and the regulations of the restaurant. Some restaurants offer a pre-printed unified form to order food, and the waiter only needs to tick the form. But most restaurants use a menu book to order food. There are three main points in the method of ordering food. First, the chef must be able to see what the guest ordered (including any special requirements). Second, the waiter must be able to see which guests eat what dishes. Third, the cashier must know what the guests eat in order to settle the bill accurately.