Entering the restaurant corresponding to the identity is half the battle.

First, we should know what grades of restaurants are there in the area, and where are the high-end, mid-range and low-end restaurants;

Second, first go to the restaurant to feel the more distinctive dishes, tastes and prices;

Third, first evaluate the identity and taste of the invited person, choose a suitable restaurant, and important guests must book private rooms;

Fourth, if you want to talk about sensitive topics, you must point to private rooms or restaurants far away from the guest's life circle;

Fifth, if the customer status is high and you want to save yourself, you'd better bring your own drinks. What I bought outside was not 1 o or 2: 00 compared with what I bought at the hotel.

Ordering knowledge:

First, please ask the guests to order first. If the guest orders the food humbly, the host need not be too reluctant.

Second, the process of ordering food should be fast. Don't order for long. Ask the guests if they like key dishes and flavored dishes, and pay special attention not to order dishes that are too spicy or greasy to their taste.

Third, we should evaluate the budget before ordering. Generally, there are one or two more main courses than guests, and one cold dish and one soup is enough. Especially greasy dishes, you can usually order one, such as salt and pepper ribs, ribs, braised pork and Dongpo meat. If there are more than four main courses, you can consider fish, chicken or duck, meat, and finally you must have light dishes, such as vegetables.

Fourth, to order higher-level dishes, you only need to order one or two distinctive and high-grade dishes, and it is not necessary for every dish to be expensive;

Fifth, don't order several dishes of the same type at the same time, such as fish, but the method is different (I once had a whole fish feast-18 dish was made of a fish weighing more than 40 kilograms and tasted different). If it is meat, it is best to distinguish between types and methods; Pay attention to whether the guests have any taboos-whether they eat spicy food, whether they are Muslims, whether they are pregnant, whether they take medicine, whether they are allergic to seafood, etc. If there are old people and children, pay attention to some dishes that don't require high teeth.

Sixth, ask the guests what to drink after ordering. If you don't want to drink, you can consider some beer or red wine. If you can't drink alcohol at all, you can drive, or you can't drink alcohol because of your afternoon work schedule, or simply say that the company doesn't allow you to drink alcohol for lunch, but drinking alcohol is not necessarily cheaper than drinking yogurt or juice. Some guests think that juice is unsanitary. Please confirm the production date, manufacturer and other information carefully.

Vii. Matters needing attention in wine ordering 1, and the price of each bottle of liquor shall not exceed1/3-1/2 of the meal budget; 2. Pay attention to the collocation of red wine and dishes, and remember the principle of "red wine with red meat and white wine with white meat". In other words, if it is seafood, try to drink dry white, and if Chinese food is greasy, it is best to drink dry red;

You have learned a lot about ordering wine. If you don't order well, you will be invited to the meal for free.

Eighth, if you are going to a restaurant for the first time, you can ask the waiter to recommend some special dishes and then choose some home-cooked dishes. I guess it tastes good.

Ninth, finally order the staple food; Pay attention to the difference between north and south. In the north, only pasta is called the staple food.

..............., here is the experience. You can watch it or not. .............

A restaurant manager said that many guests who come to eat can't order at all. Therefore, when you go into a restaurant to order, you should pay attention to the following points.

1, don't eat whatever you want. The first consideration when ordering food is not only taste preference, but also dish collocation. A table of dishes is mainly composed of soup, hot dishes and cold dishes. The raw materials are nothing more than meat (livestock and poultry), seafood (fish, shrimp and crabs) and vegetables. The six elements are indispensable, and the combination must be arranged reasonably to avoid the repetition of the same element. For six people, usually 3-4 cold dishes, 3-4 stir-fried dishes, one big dish and one soup, 1-2 snacks are enough. Dishes should emphasize vegetarian dishes, shades, dry and wet, and various cooking methods, and the raw materials should not be repeated as much as possible. For example, choose old duck pot to make soup, and hot dishes and cold dishes can focus on dishes with fish or vegetables as the main raw materials; If you choose fish soup, there is no need to order fish or other seafood. Even if you like sweet and sour dishes and order sweet and sour fish, don't choose pineapple sweet and sour pork. ...

Don't just pay attention to the special dishes recommended on the menu. Even if you don't know what to order, you can only choose one of the special dishes recommended by the restaurant, and the rest depends on your own taste, otherwise a table is a series of dishes with different tastes (such as spicy). From the psychological analysis of food consumption, eating one or two dishes at a time will leave a good impression on you and you will feel satisfied. Don't expect all the dishes to impress you.

3. Be clear about the price. Fear of being slaughtered when ordering food is a common psychology of guests. You can master a principle when ordering food. Except for vegetables, it is normal that the general chicken, duck, fish and meat dishes are 1- 1.5 times more expensive than the food market, unless they are special dishes and dishes with very delicate workmanship, they will be slaughtered if they are more than twice as expensive. Because the hotel's accounting method is to double the gross profit on the cost, and the cost only includes the main ingredients, auxiliary materials and seasonings (including fuel at most), and the rest can't be counted as costs. The gross profit of vegetables is allowed to be higher because the price is low. I advise you not to touch the menu marked "Current Price". The special dishes of the day specially launched by the store must be the main points. Specials are generally "loss-making dishes" sold by restaurant owners to attract old customers.

4. Don't listen to all the waiters. For new guests, the general waiter is happy to provide ordering guidance. You just need to hear what the specialty of this store is, which dish sells best, and how it tastes and costs. It is best to avoid the kind that the waiter repeatedly enthusiastically recommends, and there are often ghosts. For example, a batch of live shrimps purchased a day or two ago died on the third day. If you can't sell all the vegetables that day, the remaining raw materials will go bad and be thrown away the next day. Some bosses will take the form of special promotion and stick it on the "water sign" of the restaurant. When guests order, the waiter will try his best to "seduce". Even the waiter can sell a shrimp dish and get a few yuan bonus from the boss as soon as he turns around.