Offering the menu

The menu is a very important tool that waiters must present to the client so they can see what the place has to offer and help them in the sale of the products that the venue has available.

It is important that as the waiter we know very well the menu, what is in it and how the preparation of each dish is. We must also know the options we have off-menu, the alternatives for the different dietary restrictions such as celiac disease, lactose intolerance or preferences for vegan, vegetarian, Kosher, etc.

The menu must be in good condition when presented to the client, always clean and neat. It must be delivered by hand and opened on the first sheet; at the time of dessert, we deliver it open in that section.

The menu is given first to women and then to men, considering their ages, from older to younger. In the case of small children, we can offer them the menu, even if they do not know how to read, it gives them the feeling of being participating, logically in children under 3 years it is not advisable.

Always communicate what that day is missing when I deliver the menu, the dishes, drinks and/or wines that we do not have that day but that are on the menu, and if possible, propose an alternative to said missing product.  This is important so as not to create expectations and a subsequent disappointment in the client.

Today we have as an option the digital menu, so we must pay special attention to it when advising and, above all, helping people who are not so familiar with this novelty.