
Remembering Wine Regions Without Taking a Course
Guests ask six questions, none of which need a certification. The fact that unlocks European labels, and the twenty anchors that cover most restaurant lists.
Posts tagged Menu Knowledge from the MenuFlashcards team.

Guests ask six questions, none of which need a certification. The fact that unlocks European labels, and the twenty anchors that cover most restaurant lists.

Three problems stacked on each other, and each needs a different fix. The fifty phrases to learn first, and which words are worth real pronunciation effort.

The written quiz tests recognition, in the wrong direction, silently, once. Here is the spoken thirty-second version that fits in a meeting you already hold.

Half an hour of paid time a week, teaching nothing. The one change that turns a briefing into retrieval practice, and the three things worth covering.

The four-part formula that answers what guests actually ask, the two optional clauses that prevent complaints, and how to describe a dish you have never tasted.

Everyone tastes, everyone nods, and by Friday the floor is reading the menu to guests again. The one change to the format, and the six fields to capture.

Good upselling is information delivered when it is useful, not a script. The four moments that work, the language that does not sell, and when to sell less.

The highest-leverage question at any table, and almost nobody is trained for it. The four things guests mean, and a ten-second answer for all of them.

Bluffing and freezing are both worse than the third option. Describe, attribute, offer: the eight-second answer, and where guessing is never acceptable.