Transitioning into drink orders
The Dining Experience
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2m 43s
KEY POINTS
I view my relation to the guests as relatively equal; both humans worthy of respect but in different roles. They're my guests, I'm their host; the inverse could be true tomorrow if I visit their place of business for a desired service.
Before asking about drinks, I try to establish some rapport.
If guests aren't ready to order drinks because they need to look through menu first, I'll offer to get them some waters while they look.
Up Next in The Dining Experience
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Reading your table
KEY POINTS
Not every table will move through the dining experience at the same pace. Nor will each table want the same level of interaction. When can I start picking up on this?
When I first approach.When I drop the appetizer, this is another good opportunity to assess my table. What am I payi...
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Building trust with your tables
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 ...
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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.
