Six Tips for Restaurant Waiters to Order Food

Ordering according to the food structure

When ordering for guests, according to the different types of dishes on the restaurant menu, such as vegetarian dishes, seafood, aquatic products, etc., you can order according to these Different structures are effective for their combination and matching. We have also mentioned before that we should pay attention to the different combinations of dishes. The truth is actually the same here, so I won’t elaborate on it. It is based on effective combinations and types of food.

Order dishes according to the menu

This is when ordering dishes for guests, we must pay attention to the nutritional structure. Some hotels indicate various nutritional ingredients, nutritional structure, and how to match the menu for every dish on the restaurant menu, so that guests can know that when ordering, they can use the guidance of service staff to ensure that the dishes they order are all Able to carry out nutritional combinations.

For example, celery can lower blood pressure. For patients with high blood pressure, eating celery is beneficial. Service staff can effectively guide this type of guests based on this nutritional structure. This is what you order from the menu.

What the service staff here should pay attention to is whether they know the nutritional structure of every dish in the restaurant, whether they can recommend different dishes to different customers, and whether they can combine and match according to the nutritional structure. If we cannot match the food according to this method, we will inadvertently let the guests suffer from "hidden diseases". Therefore, we usually pay more attention to the nutritional structure of the menu to match the dishes for our guests.

Order dishes in the order they are served

This is often used in the process of ordering dishes. It is also called procedural ordering, which means ordering dishes first cold, then hot and then soup. For the staple food and snacks, ordering the dishes in this order will make ordering more efficient.

What needs to be noted in this method of ordering dishes is to pay attention to various combinations. For example: hot and cold combinations, meat and vegetable combinations, dish combinations, craft combinations, color combinations, shape combinations, flavor combinations, etc., so that guests can feel that no matter which dish they eat, they all go well together.

Ordering according to the number of diners

It is to decide how many dishes to order based on the number of guests. For example, if there are only two guests, then we should understand that when two people order, 2-3 dishes are usually enough. If the guest orders four dishes, we should be able to remind the guest so that the guest will feel that, From his point of view, this means ordering dishes according to the number of diners.

Then if there are three to four people, we can usually order a few dishes, four to five dishes and one soup, and so on. This means ordering according to the number of people diners. The more people there are, the more we will match them. There are more dishes.

Order dishes according to consumption habits

Different guests and people from different places have different eating habits and tastes. The service staff must be able to adapt to the different needs of the guests. consumption habits to effectively recommend dishes. For example, in Hong Kong, Macao and Guangdong, their tastes are on the lighter side, and they even like some salty, crispy and tender dishes; Tianjin, Beijing, and Hebei prefer dishes that are slightly saltier and stronger.

This is because the tastes of customers in different regions are also different. So we say that people from Sichuan and Hunan prefer spicy food, while customers from Jiangsu, Zhejiang and Shanghai prefer sweet and salty food. Sweet food is suitable for different tastes in different places, and the eating habits of different age groups are also different.

For the elderly who prefer soft, less but more refined dishes, and for customers who are in a hurry, they only need dishes that are served quickly and taste delicious. These are all ordered according to different consumption habits. Different dishes, we often receive customers from all over the world, and sometimes we can tell that the customer is from there by listening to the customer's words, so we can use this method.

There is a Sichuan Chengdu ballad. I made up a jingle and said: The south is sweet and the north is salty, the east is spicy and the west is sour. The south loves rice and the north loves noodles. People in the north love to eat noodles. There are many seafood in coastal cities and laborers. Thick, hard-working ones are sweet, young ones are crispy and exciting, and old ones are tender and soft. This little rhyme makes a lot of sense. It is to classify customers according to their different consumption habits.

Ordering dishes according to spending power

When ordering, we can recommend relevant dishes to guests according to different consumption levels and guests’ spending power. Hotels often have some high-end consumers. For these business guests or groups with strong paying ability, the service staff can recommend some mid-to-high-end dishes to the guests, such as recommending some seafood, river crabs, game, fungi and other related special dishes. .

Targeting mid-range customers or the middle class, that is, a group of customers who have the ability to pay but do not necessarily pursue high consumption. To these customers, we can also recommend some poultry, small seafood or vegetarian dishes. , these are all targeted recommendations based on different spending abilities.

For example, white-collar workers also have spending power, but sometimes these customers do not pursue luxury or high-end. At this time, we can recommend some delicious dishes that make the guests feel valuable, so When ordering dishes, we can make targeted recommendations based on the different spending abilities of our guests.