How do waiters order food-skills of waiters to order food

Restaurant service personnel should not only master service skills and provide thoughtful service to customers, but also learn a little ordering skills and sales promotion skills. Next, I will tell you about the skills of the waiter to order food, hoping to help you!

1. Summarize the menus of regular customers and big customers, and analyze their eating habits and consumption level.

2. carefully observe the dynamics of guests when they come to the store and judge the nature of dining.

3. judge the age, occupation and economic conditions from the customer's car, appearance and clothes.

4. Old people should recommend dishes with less bones, softness, tenderness, fire, smoothness and easy digestion.

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

6. For general manual workers, dishes with heavy flavor, oil and high calorie (such as meat, chicken, duck and eggs) are recommended.

7. The characteristics of the dishes and drinks sold in our store, different audiences and different occasions, promote different dishes.

8. Don't blindly strive for sales. Remember that frequent customers are also our way to make money.

9. Show sincere attitude for customers, and don't make them feel slaughtered.

11. For seasonal dishes, make more use of fashionable food methods, allusions and cooking nutrition knowledge to promote dishes, so that guests will feel that you are professional and willing to accept your recommendation.

11. The hall (or table) that orders food by hand should follow up the speed of serving and the quality of the dishes. During the dinner, ask the guests whether the dishes are enough and whether there are any suggestions for improvement.

12. Don't stand on the edge of any aisle or place that interferes with waiters and guests to order.

13. Pay attention to the position and manners when ordering food. You usually stand on the right side of the guest and introduce the dishes. You can't sit down and order food for the guest.

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's best to address the guests by their surnames plus their positions (except those who are forbidden to address their positions).

16. If the guest is half-hearted, when he can't make up his mind, he should use language skills to let the guest make a decision as soon as possible. (For example, Mr. Chen, would you like something light? Braised fish wings with papaya? , a little bit rich? Braised abalone wings? Or? Fried cuttlefish slices with broccoli? And? Fried scallops with celery? Which dish do you like? Wait).

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

18. If there are too many guests and the weight is not enough, it is necessary to increase the size. If there are more seats, be sure to ask for the opinions of the guests, and don't make claims arbitrarily.

19. If a guest asks if the food is good, he must say so. Ok? Don't say? General? And tell each other that you like this dish very much.

21. if you don't have raw materials, don't say? No? To use another explanation, can you say? Just sold out? Or? Is this raw material of poor quality today? And then immediately recommend several similar dishes for the guests to choose from.

21. The kitchen must be informed of the special requirements of the guests.

22. Change the cooking method of the dishes for the guests. The main and auxiliary materials must be informed to the guests and approved.

23. If some dishes are complicated and take a long time to cook, be sure to remind guests when ordering.

24. Be sure to repeat the name and quantity of the dish after ordering.

25. When handing the menu, you should pay attention to handing it to the lady or the elder, the host and guest, 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. Being good at judging customers' native place from their language, they generally have the eating habit of sour in the east and spicy in the west, sweet in the south and salty in the north. ;