1, good at summarizing the menus of regular customers and halls, and analyzing the eating habits and consumption levels of regular customers.

2. Judge the nature of the meal by carefully observing the dynamics of the 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, soft and easy to digest.

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

6. For ordinary manual workers, recommend dishes with heavy taste, 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, everywhere show a sincere attitude for the sake of the guests, don't let the guests feel slaughtered.

10, introduce more seasonal dishes, and publicize the dishes with more fashionable eating methods, allusions and cooking nutrition, so that guests feel that you are professional and willing to accept your recommendation.

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

12, try not to stand on the edge of any aisle or place that interferes with guests and staff.

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

14. Don't introduce the menu just to the guests. Let the guests watch it for a while, and then use language art to sell the dishes you want to sell.

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

16. If the guest is half-hearted, use language skills to let the guest make a decision as soon as possible when he is hesitant. For example, Mr. Chen, would you like to order some light dishes, such as "stewed fish wings with papaya" 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? Wait a minute.

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

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

19. If the guest asks if the food is good? Be sure to say yes. Tell the guests that you like this dish very much.

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

2 1. Guests' special requirements must be notified to the kitchen.

22, when changing food for the guests, the main and auxiliary materials must inform the guests, and the consent of the rear can be implemented.

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 course (no more than 15 minutes).

25. Pay attention to the ladies, elders, hosts and guests when handing the menu, and use honorifics to answer questions and take pains.

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

27. Be sure to pay special attention to the quality of the food you sell to the guests and ensure that the food on the stage is the same as what you introduced.

28. Be good at judging the native place and taste of guests from their language. Generally, there are eating habits of spicy and sour, sweet in the south and salty in the north.