Waiter or Seller? Both!

A gastronomic place lives by selling its proposal and the waiters are the sellers of those experiences, each interaction with our customers is a sales opportunity.

The Waiters are the true Hosts of the gastronomic premises, they are the ones who represent the place and its proposal. They are also Sellers, guiding diners on what to consume, considering the characteristics of customers, the number of diners and what the place has to offer, thus trying to achieve the happiness of customers and increase the profitability of the premises.

The waiters of any gastronomic place have the unique opportunity to establish relationships with the diners in various situations and moments of the service. The dynamics of the welcome, the delivery of the menu, the arrival of the dishes, the withdrawal of these and the farewell, are very different moments and all of them offer us the opportunity to know more in depth our eventual customers and to know how what the restaurant offers can be useful to them.

Some fundamental recommendations to increase sales.

• Know in depth the menu, both meals and desserts (ingredients and way of preparation) wines and drinks.
• Know the alternatives out of the menu.
• Always offer a (coherent) option, in the face of a shortfall.
• Never say NO, always offer alternatives.
• Always tell the news and dish of the day, if any.
• Always offer a starter if the customer asks for only a main course(which is according to the type of customer and their order).
• Always offer an aperitif as the first drink (in addition to water).
• Tell the menu with enthusiasm to tempt the client, highlighting the dishes «star of the house».
• Always offer dessert!