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Menu knowledge is professionalism. And honestly… the lack of it is one of the biggest problems in restaurants. Guests ask: “Should I get the lobster or the filet?” Server response: “Lobster… it’s my favorite.” Everything can’t be your favorite. Describe it. How many ounces is the steak? What does it come with? How is it prepared? What makes it special? Most servers don’t know. And here’s the truth: Menu knowledge is 85% of the job. But it’s not just memorizing ingredients like a college student
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Menu knowledge is professionalism. And honestly… the lack of it is one of the biggest problems in restaurants. Guests ask: “Should I get the lobster or the filet?” Server response: “Lobster… it’s my favorite.” Everything can’t be your favorite. Describe it. How many ounces is the steak? What does it come with? How is it prepared? What makes it special? Most servers don’t know. And here’s the truth: Menu knowledge is 85% of the job. But it’s not just memorizing ingredients like a college student
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