Page 49 - Orientation

Standard Operating Procedures

➢ Always offer Dessert and Coffee after each meal

• Use the dessert/cocktail menu as an up-selling tool. By bringing the dessert/cocktail

menu you are giving the guest a better visual and are more likely to get the sale. This

will lead to an increase in your check size and tip.

➢ Did you add any special message to your receipt?

• By writing “Thank You ☺” or “Hope to see you soon!” with a personal salutation, on

each guest check, you are helping to create a well rounded Guest First! experience

for every St. Louis guest. It personalizes the experience.

➢ The server in control of table timing

• It’s not fair to have the kitchen guess when guests are ready for their mains. Servers

are better equipped to acknowledge the pace of their guests’ consumption; Two

people take longer to eat a plate of nachos than six. Mains should NEVER come out
while guests are enjoying apps.