How To Interact With Guests and Taking orders: A Servers Guide

Begin by welcoming guests, introducing yourself, and offering a genuine compliment to break the ice. Engage in light conversation, like asking about their day or an event they might be attending, to establish a connection. Remember to pull out chairs, take coats, and maintain a friendly demeanor.

Upselling starts early by subtly suggesting popular drink options or food pairings, framing them as personal recommendations. For instance, mention a bartender's specialty cocktail. Always address guests formally with Mr./Ms. and their last name, or use 'Sir' and 'Madam/Miss' if unsure. Adapt your approach based on guests' mood, keeping conversation minimal if they seem disengaged.

When taking orders, tactfully suggest starters and main courses, highlighting popular choices to guide guests' decisions. Record orders systematically, numbering guests from the exit/entrance, and encircling numbers for women to ensure smooth and discreet food delivery without interrupting conversations.

Offer two wine choices: a medium-priced option and an exclusive one, describing them distinctly (e.g., 'lighter all-rounder' vs. 'full-bodied'). Point to the wines on the menu clearly. If guests choose another wine, affirm their choice. Serve drinks before starters, use an ice bucket for white/rosé, and present the bottle to the host, stating its name and grape before pouring a taste for approval, then serving ladies first.

Deliver food discreetly, knowing who ordered what to avoid asking guests. Make eye contact with the host for a silent 'enjoy your food.' If presenting dishes, wait until all plates are served, then capture guests' attention to explain each dish. Clear tables only after everyone has finished eating to avoid being rude.

If a new booking is waiting, offer the current guests a change of scenery in a lounge area with a complimentary drink to allow them to finish at their leisure. Alternatively, compensate waiting guests at the bar. When presenting the bill, wait for the guest who asked for it, and always deliver it on a small plate or book. Return change promptly and use a portable card machine, turning away when the guest enters their PIN.

Once guests are ready to leave, help them with coats, pull out chairs, and escort them to the exit, thanking them and wishing them a good evening.