DF Training Session 1

How should the menu be presented?

• Front right-side up, into guest’s hands

• Does not matter which side

• Put it on the table

Why is it important to check for dietary restrictions?

• SOP indicate must ask

• To engage guests in small talk

• To ensure selected items in menu are suitable for guest’s dietary needs

Why should we enquire about customer’s food preferences?

• To create small talk

• To add to our database

• Focus on the guest’s preferences and it provides a greater opportunity to up-sell or cross-sell

 

Why is it important to up-sell and cross-sell?

• Up-selling boosts restaurant’s sales and adds value to guests, which increases guest’s loyalty

• To make guests spend more money

• To attain my KPI as best server

Why should we inform guests of estimated waiting time?

• To prevent them from complaining

• Give them an expectation of when they will be served

• A good way to end my order-taking session