RECOMMENDATIONS,

SUGGESTIONS, AND
ANSWERS TO THE
NEEDS OF THE
GUESTS
 TECHNICAL TERMS
• OVERSELLING – occurs when a
salesperson becomes too pushy in
offering products or services when the
guest has already made a decision on
what to purchase or avail.
• RECOMMENDING –to give an opinion to
answer a guest’s question about menu
• SUGGEST – to provide an objective
answer to the guest’s query regarding
the menu
TECHNICAL TERMS

• SUGGESTIVE SELLING -
recommending products to the guest
with the aim to improve their dining
experience and consequently
increase the size of the guest check
Guest: What vegetable side dish
do you have?
Server: Well, we have baked
mushrooms, saute’ed snow peas,
buttered corn and carrots.

Guest: What vegetable side dish do you have?

Server: Well, our baked mushroom is superb. It is
drizzled with olive oil and seasoned with Italian
herbs. This will go well with your steak.
 Write R if the statement is
RECOMMENDATION and S if it is
SUGGESTION

1. The chef makes really good steak.

2. Our best sellers are chicken parmigiana and aglio
olio.
3. We have chicken fingers with spicy mango salsa dip,
cheese sticks, buffalo wings, and potato fritters.
4. Our list of entées includes sirloin steak with gravy,
Salisbury stek with gravy, chicken galanntine and
baked prok chops.
5. I particularly love the smoothness of our chocoloate
mousse.
 Write R if the statement is
RECOMMENDATION and S if it is
SUGGESTION

6. Your kid would love our fresh fruit shakes. We

can add pearls if she desires.
7. Our specials for today are beef cielo and cielo
kebab.
8. Our sinigang na hipon is the best.
9. Your pasta is best paired with our house-
blend ice tea.
10. The available pasta dishes today are creamy
carbonara and sundried tomato pasta.
SUGGESTIVE SELLING

 Servers are also sales people

 recommending products to the guest
with the aim to improve their dining
experience and consequently increase
the size of the guest check
OPEN-ENDED QUESTION IS
MORE EFFECTIVE THAN
CLOSED-ENDED QUESTIONS
When the guest orders a
sandwich or a salad, you may ask,
“Which do you prefer to drink: tea,
coffee or milk?”
This way the guest is encouraged
to add a beverage in his or her
order.
 ANSWERING QUESTIONS OF THE GUEST
Vegetarian food.
Be familiar which food items in the menu
does not contain white meat or contains
no meat at all.
Budget-wise selection.
Know which among the food items would
be the most economical
Ingredients that may cause allergic
reaction.
Healthful choices.

Food they may dislike.

HELPING THE GUEST
PLACE AN ORDER
The server must be proactive
1. Ask questions
a. Question about food
b. Question about beverages
2. Give information
c. General information – compatibility of food and
beverage choices and interpretations of menu
items.
d. Information about food
e. Information about beverages