Page 47 - Orientation
P. 47
Standard Operating Procedures
➢ Server presenting the daily specials, including lunch
• It is important to mention each special before they have a chance to decide on a
main entree or a drink, as many specials include a beverage
➢ Is the server being specific about the drink?
• By offering a specific drink (ie., would you like an ice cold Coors?) you are
becoming a sales person rather than an order taker
➢ Server always up-selling Pints & St. Louis Caesars to the Devils size!
• The higher the cheque size the larger the tip!
➢ Sullivan Nod is being utilized – Created by Jim Sullivan
• The key is to make the nod perceptible, yet subtle, so as to not distract
• It is a theoretical sales technique used to create a subconscious suggestion
*** BONUS: Works especially well when listing Draught ***
offerings and asking guests if they would like another drink
