You can tell consumers which dish sells well, and other customers speak highly of it. To put it mildly, you can say that the chef's cooking is good, or you can ask customers what tastes they like and recommend them according to their tastes.

1. Open the menus one by one and give them to the guests from above their heads (not on the table, not closed, not standing in one place for everyone, but moving the menus one by one to everyone's position and giving them from top to bottom). When the guests look at the menu, they first ask if they need some drinks, and send the wine list that night to those who want to order wine for everyone that night. It is also a top-down approach.

2. Tell the guests about the fresh food today (such as the fish that just arrived today) or the food recommended by the hotel restaurant that day. Then tell the weight of the food, ask the guests how much they ate and give them some advice.

Tell them to take their time, you can order for them later, and you can call you at any time if you need anything else (of course, as long as they are watching you, you should know to ask the guests if they need help).

For example, the elderly should recommend dishes with few bones, soft and easy to digest, introduce more seasonal dishes, and publicize dishes with fashionable eating methods, allusions and cooking nutrition, so that guests feel that you are professional and willing to accept your recommendation.