Taking orders

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A pretty essential part of being a server, is taking orders.
The moment you arrive at your table you are a salesperson. When they start ordering you can steer your guests, remember you are in charge and you decide how their visit will evolve.
So try to up-sell:

  • If they order only drinks for now, suggest some finger-food or snacks
  • With an order for a main course, ask if they would entrees as well
  • When ordering a full menu, make it clear you know a great bottle of wine to go with their food

You need to know everything about your menu:

Of course most it will be written down in a menu, but guests always ask questions. And when they do, you do not want to keep running back-and-forth to the chef asking them. Being informed will absolutely make your work faster and easier.
A guest might also ask for your suggestion, be prepared and know what to say. It does not really have to be your favorite, it can be the item which has the biggest margin or which needs turnover.

When taking any order, depending on the establishment, you need to somehow get that order to the bartender and/or kitchen. It can be just a shred of paper or a printed ticket through a computer system. Whatever system is used, make sure you communicate as much as you can on your tickets. The less verbal communication, the least chances to make mistakes.
Once it is written down, you can always look it up and it is saved. That means you do not need to keep it in your mind anymore.

 

Personal note:

Some restaurants work with tablets on their tables which take away part of the craft. Guests just order with a computer and no human interaction is needed when ordering. To me that is a shame. I always appreciate a friendly and informative server. It is part of the Guest Experience Cycle.
Not too many years ago this was done using pen and paper or the server simply remembered an order. You were able to make eye contact and have a conversation.
Let’s hope computers will not take over all of our jobs…

Sincerely,

Den The Man

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