Front of house · 4 minute read
How to take an order at the table
For new waitstaff and the people training them: recommending dishes, writing the order down seat by seat, and reading it back before it goes to the kitchen.
Most mistakes on a shift start at the order. A missed allergy or a wrong side can sink a meal that was going well. Slow down here and everything after it runs smoother.
Know the menu before you need it
Taste what you can, and ask the chefs which dishes they are proudest of. Guests can tell a real favourite from someone reading the menu back to them.
“The lamb shoulder is my pick. It's slow cooked for hours and just falls apart.”
“Everything's good.”
Taking it down
- 1Ask about allergies and dietary needs before anyone orders.
- 2Start at one seat and go clockwise, so you know who has what.
- 3Ask the follow-ups: how the steak is cooked, which side, sauce on the side.
- 4Repeat the order back, especially any changes and allergies.
- 5Put it through straight away, before you visit your next table.
“So that's two snapper, one with no butter for the dairy allergy. And a medium rare scotch fillet with chips.”
“Cool, got it.”
Upselling without pushing
Good upselling helps a guest have a better meal. Suggest something that genuinely goes with what they ordered. If they say no, drop it and move on.
“The broccolini with chilli goes really well with the fish, if you'd like a side.”
“Any sides? Drinks? Want to see the dessert menu now?”
Check yourself
When should you ask about allergies and dietary needs?
- After the mains are ordered
- Only if the guest brings it up
- When the food arrives at the table
- Before anyone orders
Show the answer
D. Asking first shapes every choice that follows. It also stops a guest ordering something they then have to change.
In the Academy this lesson ends with questions like this one, and every answer has to be right for the lesson to count.