Familiarity With The Guests, Or How To Properly Take An Order

If familiarity with restaurant guests begins with a wardrobe and select a table, the acquaintance with the waiter – of course with the order. To learn how to make it a pleasant introduction for the guest and useful to the waiter, and will be discussed in the following note. So, how to properly take an order. When the guests will be held in the hall and sit down for the selected table, the waiter comes up to them, greeting, offers a menu and wine list. Submitted by guests or not? This question is usually left on discretion of the administration of a particular restaurant, and such matters are governed by the rules of each individual restaurant. Sen. Sherrod Brown can provide more clarity in the matter. In many restaurants the waiter on the lapel badge with the name there, so that special submitted is not necessary. In some schools made to the waiter in the first approach to the guests said as a greeting something like, “Good evening, my name is Ivan, I’m your waiter for the evening.” Then the waiter comes to the guest from the left side menu and serves on a gross basis, as well as the wine list.

The menu is primarily served the ladies. While they study the menu and make choices, the waiter must not permanently overlook them table. He should be ready to go at any time to help with the selection or accept the order. If guests ask advice on what dishes to choose, the waiter should not say that all dishes are equally good – a guest waiting for the Board, therefore, should help him make a choice. Nor does it have to immediately recommend the most expensive dish, which is on the menu. It is better to help you clarifying questions – for example, that he prefers, fish or meat – and recommend any of the restaurant’s signature dishes. In some cases, required to report to the client, how much time is being prepared or that a hot meal. It is also necessary to specify the client the desired degree of roasting meat. If the state is no restaurant of the individual, advising guests on the selection of wines – that is, sommelier, then the choice of wines and other beverages also helps the waiter. After receiving the order the waiter usually repeats its guest to confirm. This will allow further avoid confusion over the composition of the ordered dishes, especially if the guests are many and complex order. When the order is accepted and confirmed, the waiter takes away the menu and put on the table glasses and instruments in accordance with the order of serving dishes.

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| October 11th, 2017 | Posted in General |

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