Trainer advises there is a need (as identified earlier) to ask questions before advising customers for example: – Do they want a hot or cold drink? Do they want something alcoholic or non-alcoholic? they prefer a beer, a wine or a mixed drink? Have they tried your cocktails? Do they prefer a red or a white wine? Do they want a bottle or is just a glass their preference? Slide Slide No Trainer Notes Trainer trainees when they have determined customer preferences/wants/needs what they need it is useful if they can give them information about things such as: Taste, colour and aroma of the product let them have a look at the bottle/product – ,perhaps a free small taste (if house rules allow this)? Whether it is imported or domestic including identification of the country of origin: – in some it is a point’ if it is domestic, and in others it is a point’ if ‘selling ‘selling it is imported How it may be consumed give the customers some options about how they can – experience the beverage: can it be served over crushed ice? Can it be mixed with a fruit juice or aerated water? Can it be made into a cocktail? The alcoholic strength guess at this (for responsible service of alcohol – reasons): read it from the label Size of the drink, glass, can, bottle or carafe which can be served try to match the – size offered to the number of people in the party/at the table Any special points about it mention industry awards it may have won, mention – things like the worm in certain tequilas, any special advertising campaigns running for it, any competitions people can enter if they buy some of the product. Slide Slide No Trainer Notes Trainer presents giving assistance with food stating: When describing items, make sure you make them sound appealing by using descriptive words like this morning”, fresh this “succulent", “delicious”, “fresh “made afternoon”, but make sure you are not misleading in what you say.
Trainer advises there is a need (as identified earlier) to ask questions before advising customers – for example: Do they want a hot or cold drink? Do they want something alcoholic or non-alcoholic? they prefer a beer, a wine or a mixed drink? Have they tried your cocktails? Do they prefer a red or a white wine? Do they want a bottle or is just a glass their preference? Slide Slide No Trainer Notes Trainer trainees when they have determined customer preferences/wants/needs what they need it is useful if they can give them information about things such as: Taste, colour and aroma of the product – let them have a look at the bottle/product ,perhaps a free small taste (if house rules allow this)? Whether it is imported or domestic – including identification of the country of origin: in some it is a ‘selling point’ if it is domestic, and in others it is a ‘selling point’ if it is imported How it may be consumed – give the customers some options about how they can experience the beverage: can it be served over crushed ice? Can it be mixed with a fruit juice or aerated water? Can it be made into a cocktail? The alcoholic strength – guess at this (for responsible service of alcohol reasons): read it from the label Size of the drink, glass, can, bottle or carafe which can be served – try to match the size offered to the number of people in the party/at the table Any special points about it – mention industry awards it may have won, mention things like the worm in certain tequilas, any special advertising campaigns running for it, any competitions people can enter if they buy some of the product. Slide Slide No Trainer Notes Trainer presents giving assistance with food stating: When describing items, make sure you make them sound appealing by using descriptive words like “succulent", “delicious”, “fresh this morning”, “made fresh this afternoon”, but make sure you are not misleading in what you say.