Menu is a list of food items which are served according to the guest order. If you are a waiter or server then you should know some basic points to present menu properly. First of all you should know your restaurant’s policy about presenting menu. There are some differences like:
In some restaurants, menus are kept on each table before guest arrives.
In most of the cases, waiter present menu just after guest arrives.
In some restaurants, first guests are served after pre-meal beverage items are severed.
So, first learn your policy. Also there is a traditional trend that menus are presented from left side of the guest. You can either present it opened or unopened. If menus are not kept on each cover then never put the menu in table so that guest has to pick up. It could hurt guests. So, politely present the menu by saying “Here is the Menu, sir”. If there is a group then you should first present menu to host or any woman.
What you have to know while Menu Planning
By presenting the menu your work has not been finished rather started. You have to have good command about the following points:
- At least some information about all the items written in Menu.
- Availability of all food items.
- Which foods should not be taken by any special religious group of guest or which foods are for vegetarian and for non vegetarian.
- Which foods are “ready to order” for guests who are in a hurry and which foods are “cook by order”
- Recipe of food items.
- Nutritious value of the food, etc.
Some tips to follow for better Menu Planning
- Try to learn some basic information about all the items presented in the menu.
- If guest want to know any specific information which you don’t know then politely say sorry to guest or you can seek some time to consult with your chef to let him answer his queries.
- You can practice suggestive selling for some special items of your restaurant by saying this way “this is one of our unique item. Many of our repeated guests come here only for this dish” or “our chef is famous for this dish”
- Try not to answer from your imagination. Try to taste all the items and express true experience.
These are some basic guideline for waiters to present menu to guests in restaurants. Hope you would love to read more.
As a seasoned hospitality professional with years of hands-on experience in Food and Beverage (F&B) service, I have had the privilege of working in diverse settings, from high-end restaurants to luxury hotels. My expertise extends beyond mere theoretical knowledge, as I have actively contributed to the successful execution of F&B operations and premium housekeeping services. My passion for the industry has driven me to continuously seek opportunities for professional development, including staying abreast of the latest trends, attending relevant courses, and engaging in continuous learning.
Now, let's delve into the concepts mentioned in the provided article:
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Menu Presentation:
- Understanding the restaurant's policy on when and how to present the menu is crucial.
- Differences exist, such as menus on tables beforehand, presenting after the guest arrives, or after pre-meal beverage service.
- Traditional etiquette involves presenting the menu from the left side of the guest.
- Menus should be presented opened or unopened based on the restaurant's style.
- It's important not to put menus on tables if they are not kept on each cover to avoid inconveniencing guests.
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Menu Planning:
- Menu planning is a multifaceted process that goes beyond just presenting the menu.
- Waitstaff should have knowledge about all items on the menu.
- Awareness of the availability of all food items is crucial.
- Understanding dietary preferences and restrictions, including those for religious or vegetarian guests.
- Knowing which items are "ready to order" for guests in a hurry and which are "cook by order."
- Familiarity with recipes, nutritional values, and other relevant information for each menu item.
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Tips for Better Menu Planning:
- Waitstaff should acquire basic information about all menu items.
- If a guest asks for specific information not known to the waiter, it's advisable to apologize and consult with the chef.
- Suggestive selling can be employed to highlight special or unique items, emphasizing the chef's expertise or popularity among repeat guests.
- Waitstaff should refrain from answering questions based on imagination and should instead rely on personal tasting experiences.
These guidelines provide a comprehensive overview for waiters in the restaurant industry, emphasizing the importance of not only presenting the menu effectively but also being knowledgeable about the items offered. This knowledge contributes to a positive dining experience and ensures that guests receive accurate and helpful information.
