Front Of House Dining Room Service
In this video, Escoffier Online’s Chef Mark Dowling and Ruth Chris Steak House‘s Michael Walton discuss fine dining room service, hospitality, and front of house key selling points in a fine dining restaurant. When serving in front of the house it is important to know how to describe and sell a dish to guests and know what the key selling points are. The dining service specialist should be prepared to up-sell and offer guests additional items that would be paired great with their existing order.
To provide the customer with the best fine dining experience it is important to discuss ingredients, ask about specific preparation and cooking methods, and giving the customer options by discussing potential dish customization’s options such as, alternate sauces, preparation/temperatures, garnishesand complements.
Thank you Mark and Michael! We look forward to sharing our next hospitality video series on wine pairing in our blog post next Wednesday, September 4th.
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