To manage or be a successful member of a waitstaff team requires understanding the rules of quality service. This program teaches how to better interact with foodservice staff and customers. Students learn by observing, experiencing and interacting with methods to provide great customer service. They further learn that, while most who dine at an establishment order a main course, items ordered before and after can enhance the overall dining experience.
Sales of appetizers, premium drinks and desserts can increase check amounts by 25% to 50%, while great service alone can increase a tip by 20% to 30%. These two factors can generate thousands more dollars per year for servers while adding tens of thousands more dollars annually to an establishment's gross sales.
- Suggestive selling, cross-selling and upselling
- Selling more by painting tasty "word pictures"
- First impressions are everything
- How do your employees measure up?
- Projecting a positive, knowledgeable image
- Value of teamwork
- Dealing effectively with challenging customers
- Serving and selling alcohol (Optional)
This program is designed for easy management of student results. A centrally located account management database provides scores that can be reviewed and printed individually by lesson or as a total record.