Building trust with your tables
The Dining Experience
•
4m 50s
KEY POINTS
I build trust through authenticity, reliability, timeliness, and menu/ operation knowledge-base.
My recommendations won't hold much weight if they can't trust me.
What is the simplest way to build trust? Do what you say when you say you'll do it.
Understanding the operation allows you to:
1) communicate with your table how long things will take.
2) better manage your time.
Knowing the menu means knowing ingredients, what each item is like, and how guests typically receive it.
Think of yourself as the subject matter expert/ middleman. You know the restaurant and at this point, kind of know your guests. You are therefore the best intermediary between your guests being uncertain/ hungry and being satisfied/ full.
Up Next in The Dining Experience
-
Please keep in mind...
KEY POINTS
Why do I have a general, flexible template for how I greet tables?
Situations vary and warrant varied responses.
So that my delivery is not so scripted that it sounds robotic and stale.
So that I'm not having to make up something new with every approach. -
A template for greetings guests
KEY POINTS
If guests just arrived and are at the table exchanging hugs and kisses with their friends OR you're busy diverting a crisis, let them get situated/ get yourself situated before approaching.
Typically, however, try to get to the table within 1-2 minutes of guests sitting down.
When g...
-
How to sell appetizers
KEY POINTS
When asking about appetizers, I ask if they'd like me to get them a specific item (or two).
I ask guests if they would like an 'appetizer' because:
'Appetizer' is an undefined, vague label that holds no inherent appeal.
Calamari (for example) sounds more appetizing than the word appe...
