Eight Skills for Restaurant Waiters to Order Food

According to the number, personality, clothing and temperament of the guests, the number of dishes requested by the guests is inferred. According to the variety and degree of wine ordered by the guests, it is recommended reasonably. If guests order white wine, they should reasonably match some dishes that protect the liver and stomach according to the degree, such as some meat dishes and sweet and sour dishes that contain low and rich protein, so as to balance the harm of alcohol to the human body, embody the new dietary orientation of "healthy diet" and push some crispy side dishes. Generally speaking, expensive wine should be matched with the hotel's signature dishes to reflect the host's hospitality level; When guests drink a lot of beer, they should be recommended something delicious. Dishes with heavy taste and rich soup; If guests order red wine, they can promote some light seafood to reflect their noble and elegant hospitality style. This is a profound knowledge of dishes, and it is necessary to master and be familiar with the basic nutritional components and pharmacological knowledge of dishes. Nutrition collocation is promoted according to the age and gender of the guests. If there are many children, old people and women among the guests, it is necessary to promote some refreshing, digestible, nutritious and low-fat foods. Pharmacological collocation should pay attention to remind the guests in time when the nutritional components of the dishes are balanced, briefly explain and help adjust the taste of the dishes ordered, and make dishes with similar raw materials.