Putting together a ready-made 3 courses menu with different dishes such as pre-warm and/or dessert in an a la carte just reflects that the waiters are not sales people and not properly trained by the people in charge, the same goes with the beverage package.

This prevents the waiters to develop and it prevents them to give service, one of the waiters’ task is to act as a salesman, and a good salesman should have product knowledge, in this case it is about food, ingredients and drinks. It is the task and duty of the restaurateur/manager to train waiters to become good salespeople.

A ready-made 3 courses menu also hinders the waiters’ ability to upsell and in the long run this will show when the turnover is presented.

The exception to a pre-set menu is in the case of pub show seating with food when everything is pre-booked beforehand, and the food is served before or between the shows, as these dinners have a timed schedule.

Train the waiters in upselling, and tips such as not putting out the rolls before the guest has ordered, the reason for this is that the hungrier the guest is, the more likely it is to be able to sell an appetizer.