John: Lamb ravioli is everyone ready to order on trays.
Male: John, there’s only three ravioli there and there are four of us. Can you get us another ravioli so we all could enjoy it.
Female: And I still need my lamb line.
John: Okay, well actually the ravioli will only comes three to an order I can have the kitchen make another order for you and let me get that lemon for you right, now.
Male: But we don’t need three more ravioli we only need one talked to the kitchen and have them just prepare one.
John: Okay, yeah, I will definitely do that, I’ll be right back.
Male: That was unpleasant this entire situation could have been avoided if John simply let his guests know that there we’re only three raviolis in the appetizer, he could have suggested another order to check with the kitchen to see if they could add additional ravioli and if so, for how much? Appetizers can be tricky usually guest want to able to share the appetizers, it’s a good idea to always keep in mind the quantity of certain appetizer when you’re table orders.
If an appetizer has a set quantity that is fewer than the number of guest, you should let them know so that they can take that into account. On the other hand if the kitchen is somewhat flexible with the quantity, just ask them for an extra or two. Remember you have to own the menu so that you can keep your guest well-informed. Let’s see how Jane’s drinks and appetizers are coming along. It’s important that she deliver the drinks in the proper order, children first, then women, then men. It’s also customary to serve all of the drinks to guest from their right size.
Jane: A Shirley temple, chardonnay.
Male: She did everything right there, she served the child first then the woman and then the man and she served them from the guest’s right sides. Now let’s see what she would have done if they’d ordered a bottle of wine.
Male: Looks perfect let’s go and open it.
Male: Jane is doing well, she presented the wine to the person who ordered it. She has taken a step back to open the bottle out of the way of the guest. If possible, you should open wine away from your body but if you have to, you can rest the wine bottle on your thigh to provide leverage while you pull the cork out.
Jane is now presenting the cork to the gentleman, he’ll inspect it she’ll pour him a taste of the wine. He’ll taste it and either give here the go ahead to pour the wine or decide the wine has something wrong with it.
Male: That’s good.
Male: Notice that Jane pours the woman first and the gentleman last. Did you see that? Jane gave the bottle a half turn as she lifted it from the glass and then she wiped the mouth the bottle to prevent dripping on either the guest or the tablecloth. She also pours at each glass half full the appropriate amount. And she avoided touching the glass with the wine bottle. Notice that Jane places the bottle with in reach of the guest who ordered the wine. This will allow him to further inspect the bottle if he wants or pour the wine, should Jane not be around.
Jane: And you’re appetizers should be ready in just a moment, should I go ahead with the rest of the order.
Female: Sounds great.
Jane: Susan why don’t you start.
Female: I’m going to have your Spinach Ricotta Ravioli.
Jane: Excellent choice we make those in house. Would you like to start off with the light salad?
Female: You know I was looking at the salads and I couldn’t decide could you recommend one for me.
Jane: We’ll since you’ll be having spinach and you’re ravioli I would suggest the mixed field green salad with blue cheese and fresh strawberries.
Female: That’s sounds perfect.
Jane: Now would you prefer the raspberry vinaigrette or poppy seed dressing?
Female: Poppy seed sounds good.
Jane: And for the young lady?
Female: I would like the tomato cheese pizza, please.
Male: Jane followed her tables lead and let them order in the order they wanted, she didn’t force all of the women to order first and make the man order last. Remember you always want to go with the flow of the table, Jane’s guest are happy and satisfied. Jane let the guests know that they’re appetizers would be out shortly and encourage them to order the rest of their meal without seeming pushy. If you’re having difficulty determining if you’re table is ready to order, you can approach the table to refill water glasses, usually the leader of the table will let you know if they’re ready to order.
Another good cue is when the guest menus are closed on the table. Jane also followed the leaders tip as to whose order she should take first. Next she used some excellent techniques to up sale salads in fact let’s watch Jane take the order again and use some alternate up selling methods.
Jane: Does anyone have any questions about anything on the menu?
Female: I don’t think so, I think we’re ready to order, Susan why don’t you start?
Female: Well I’m wanting something light but I don’t like tuna.
Jane: Well my personal favorite light fair is the seared barbeque salmon it comes with the side of Julienne sliced vegetables and then a tangy sauce that compliments the barbeque perfectly.
Female: That sounds perfect.
Jane: All right, would like to start off with the mixed filled green salad with poppy seed dressings?
Female: Can I get a half order?
Jane: Sure.
Female: Great.
Jane: And for the young lady?
Female: I’d like a tomato cheese pizza.
Jane: Excellent choice.
Male: And I think I’ll have the tuna special.
Jane: Our chef recommends medium rare will that work for you?
Male: Sounds good.
Jane: And would like to try a bowl of our signature shitake mushroom soup?
Male: That sounds wonderful. I think I’ll take a bowl.
Female: And I’ll have the shrimp penny pasta special and the salad with the maytag blue cheese sounded wonderful so I’ll start with that please.
Male: Jane did a great job there. She helped her first guest decided on the main course and encouraged her to add an additional course of the salad. She was also able to up sail the gentleman to a bowl of soup. Those two up sales raise the table’s bill by about 15 to 20% and thus her tip by the same percentage. By simply using influential language she has encouraged her guest to order more courses.
Some good language to use, my regulars enjoy pairing or did you want to try the signature soup to start with? Or tonight we’re featuring—or our chef designed. One thing you want to be sure off is that you don’t go over the top. Don’t be annoying with your attempts to upset. Now let see if John managed to resolve the ravioli fiasco.
John: All right here we go one after lamb ravioli. I’m so sorry about the confusion earlier and was there anything else that I can get you?
Male: No I think that will be it for now.
John: Okay, is everyone ready to orders on trays.
Male: Yes, Ana you wanted to go with the Chicken Corn Tea and I’ll have the shrimp.
Female: I’ll have the salmon with dill sauce.
Male: And I’ll just get the lasagna.
John: Okay, I’ll put this right away for you folks.
Jane: Was there anything else that I can get for you?
Female: Everything looks wonderful, I think we’re okay.
Male: Things seemed to be going very well at Jane’s table. John table seems to have relaxed a little now that they have the correct number of raviolis. Next both waiter need to be thinking about timing, timing is essential in the restaurant business. You don’t want you’re table to wait 20 minutes between the time they finished they’re appetizer and when they get their next course. Timing can be difficult, but there are some simple steps you can follow to ensure that you’re guests enjoy their meal.
First find out the cooking time for your on trays, a medium New York steak may take 12 minutes while a well done steak may take 15 to 17 minutes. If you wait to send that order to the kitchen until the appetizers are down, most likely your table will be waiting for their on trays for a little while. Keep and eye on the kitchen are they backed up, notice what the other waiters tables are doing. Are they about to send in their 12 tops on tray orders? If certain dishes especially long time to prepare, let you’re guest know.
Finally be nice to the kitchen and the kitchen will be nice to you. Let’s see how John and Jane handled the next course of the meal. Remember, this is the opportune time to try and sell another round of drinks or a bottle of wine.
Jane: Found out everyone is enjoying the crochere?
Female: You want it?
Female: Oh, it’s wonderful, thank you.
Jane: And shall I open another bottle of wine with your on trays?
Male: That’s would be wonderful thank you.
Male: Jane is doing very well. She checked on her table within two to three minutes after the appetizers we’re down and was able to sell them another bottle of wine. Remember, guests are much more likely to order another round of drinks before they receive they’re on trays. Jane is doing perfect. It doesn’t look like John is checked on his table during their appetizers.
Jane: A yummy cheese pizza for the young lady.
Female: Thank you.
Jane: Mixed filled green salad.
Female: Thank you.
Male: True.
Jane: Spinach Salad.
Female: Thank you.
Jane: And the soup.
Male: Thank you.
Jane: Now would you care for some cracked pepper?
Female: Sure but a little bit, that’s good.
Jane: Do you guys need anything else right now?
Male: We’re fine, thank you.
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