A slogan forbidding customers to eat in a hurry.

When the guests have started to make dishes, everything they do at this time is remedial. The best way is not only to speed up serving, but also to take active measures to avoid customers urging dishes:

The waiter should know the cooking speed of the dishes and the situation in the kitchen that day. When ordering, guests should take the initiative to remind them of the approximate preparation speed of the dishes they ordered at that time, let them know what they want and decide whether they are willing to wait.

When cooking, the chef needs to know the production order when he comes to each table list. If you are sharing at the same table, you should pay attention to the continuity of each dish to avoid the unequal long-term interval between dishes. The rule of kitchen production is: as a better customer experience, it is best to extend the time of first production and ensure the continuity of overall production. The first few dishes came up, and all the food on the table was eaten up. The worst experience is that the last one hasn't come up yet.

Proactive attack: After serving, the waiter should be aware of it and always take the initiative to pay attention to the order and time of production. The waiter is not a simple intelligent side dish. He should immediately find the situation slower than the normal production time, and take the initiative to inform the guests after knowing the situation.

If guests can't avoid washing dishes, what is the second most important thing to say. As a service industry, we should always be humble and sorry. Whatever the reason, we should sincerely apologize to our guests and tell them the situation immediately. A good attitude can completely change from negative information to positive impression.

Basically, guests are anxious because they feel that they are not valued and ignored, so it is useless to tell them why they are slow. Guests don't care why you serve slowly. What you need to do is to let him know what you and your colleagues are busy with, let him know that he has not been ignored, and specify the service hours as clearly as possible.

Nomination method: "Our manager Wang Xiaoer will provide you with braised pork soon, please wait a moment", "Our chef Zhang Xiaowu is cooking your food, please wait a moment (I suggest bypassing the kitchen and saying it again)". This will let the guests know that someone is watching them. Although they may never know who Wang Xiaoer is and there is no Zhang Xiaowu in the restaurant, guests will feel that someone is serving him.

Number reporting methods: "You still have two dishes, please wait a moment" and "It will be ready in two minutes, please wait a moment". A very simple example, when you call Apple customer service, there will be an automatic recording saying "There are X people in front of you, please wait a moment", which is better than most customer service experiences, because I know exactly how long I have to wait.

Prompt method: "I'll hurry it for you, and it will be ready soon." If the kitchen is not far away, it will be better to shout in the kitchen, but if not, you must reply to the guests after urging the food.

Never say, "The guests at other tables are waiting." Every time I hear this, I want to lift the table.