Service Standards

DOYOURRESEARCH,ASKQUESTIONS! In order to make the best possible recommendations for a guest, it is first imperative that you get as much information as possible. Reading your table is the first step, but further information may be required, and the only way to get this information is to simply ask! The following are questions that can help you better understand your guests’ needs, and thus make the most appropriate recommendation:

FOR FOOD How hungry areyou? What are you in the mood for? Do you prefer meat or fish? Or something else? Do you have any strong preferences? Likes or dislikes? Allergies? What are the options you’re considering?

Do you have any time restrictions? Howadventurous are you feeling?

FOR WINE What appetizer/entrée are you having? Do you prefer something lighter or fuller bodied? What do you typically drink?

DESCRIPTIONS:

Product knowledge will make you confident and we-li H nfo A rm N ed D ,a L n I d N u G nde M rst E an M din B g E w R hat C th O eg M ue P st L s’ A pr I e N fer T en S ceswill help you better choose which items to highlight. BUT... it doesn’t make you a sales person! The difference between knowing everything about a dish or a wine and being able to SELL that product is how you describe it to the guest. Consequently, the most important piece of information you can use and share is... TASTE! The process of consumption is inextricably related to which tastes we find pleasant or unpleasant, and these are the qualities that will either inspire a guest to or deter a guest from ordering something. Therefore, there is no more crucial element in making a sale than the apt description of how it will taste. To best describe a dish or wine, it is important that you be as specific and detailed as possible, while avoiding generic terms or making subjective statements or promises. Characteristics to highlight in addition to taste could include terms that describe texture, weight, smell, heat level, intensity, fat content, or particular points of reference. These will give the guests a sense of not only taste, but various other sensory perceptions. On the other hand, terms to avoid include any phrases that don’t add any value or further clarification to a dish or wine’s taste such as “lovely”, “tasty” or “nice” . These phrases could be used to describe any (or every!) dish on your menu, and thus don’t offer any clarity to or distinction from the item you are describing.