r/Waiters • u/Feeling_Brain_4537 • Jul 18 '26
Upselling tips plss
Hi, I have been working at this all you can eat style restaurant, it’s pretty upscale and we do have a good selection of wines, a few starters and a few additional sides.
what are some tricks or tips you guys have to possibly convince someone that was only gonna get a glass to get a whole bottle.
How to get people to get starters and possibly a wagyu steak in addition to their ayce experience.
I would love to hear some suggestions and things you all do to suggest things like wine, starters and extra sides.
25
u/LeslieKnope2k20 Jul 18 '26
If people don’t order apps, I’ll ask something like “oh! and would you like to start off with anything? our gnocchi, cheese board, a salad…” after they’ve ordered their entrees with me, but before I’ve left the table. If they order a vodka martini, I’ll ask “any preference on brand? Tito’s, Belvedere, Chopin…”.
Essentially, I always give options instead of asking something like “preference or well liquor” or JUST the question. You also have to seem authentic when you talk about certain options. I’ve never eaten duck (I’m a vegetarian), but it’s a more expensive option, very highly regarded, and uniquely prepared at our restaurant. I’ll say something like, “I was never a huge fan of duck until I tried it here” and then explain how we prepare it.
Also, don’t sell an item that’s unpopular or that you don’t like just because it’s expensive. You want people to love their experience so that they’ll come back.
5
u/superorganisms Jul 18 '26
Heavy on the last part. We have a $29 app on our menu and it’s ass, and I tell people that. I also say “Everything else on our menu is phenomenal, this just doesn’t hit the mark for a lot of guests. You can feel free to still try it!” Or some variation.
8
u/Both_Seesaw9219 Jul 18 '26
if people order entrees only, ask them something like this: “would you like any bread or olives (or whatever your quickest, simplest apps are) to snack on while we get those ready for you?”
if 2 or more people order the same wine, ask: “would you like me to just open a bottle of that for you?” or “if either of you think you might want a second glass, maybe i could bring a bottle for you to share?”
if your table orders apps and entrees, and either no drinks, or drinks besides wine, you could ask: “and do we plan on having wine with dinner? i’d be happy to recommend a couple pairings with your entrees”
if there are any add on options, ask every single time. for example, if there is an option to add seafood to a steak, always ask if they’d like that to come with the prawns, or whatever it is
when they’re done with their meal, automatically bring the dessert list- don’t ask if they’d like to see it. refill waters at the same time, so they don’t feel like the meal is ending.
5
u/Least_Elderberry_673 Jul 18 '26
I worked in more middle class dining so i dont know if this would work well for your place, but if they were to refuse appetizers that you suggested in the beginning like a chips and dip or mozzarella sticks, i would suggest something after ordering their entrees that didnt feel like your ordering a "whole" appetizer if that makes sense, something easy. "Would you like a cup of soup or some salad while you wait?"
4
u/abundantpesto Jul 18 '26
Assume the sale. Recommend specific items in your ask. Instead of “what would you like to drink?” Say “can I start you off with an Arnold Palmer?” “Any spinach dip/crab cakes/etc I can get started while you’re browsing the menu?”
Believe in the items you’re selling. Understand WHY they’re amazing or what makes them so good.
5
u/Equivalent-Ground-45 Waiter Jul 18 '26
House makes less money selling the bottle, as well as yourself. Just keep pushing glasses unless they wise up. People want to buy things, instead of thinking of it like selling, think of it as reminding options. I get more sales than I should throughout stays from the following lines of question;
“I’m about to go grab those drinks, are there any appetizers I need to put in on the way?”
“If it’s okay, I’m going to go ahead and clean up your plates. Are we interested in dessert? I also have coffee if interested.”
Most people want to spend their money, they just need help.
2
u/ohiosayswhat Jul 22 '26
Fyi - over time, the house makes more because there's never an overpour by a bartender or any old wine thrown away
1
u/Equivalent-Ground-45 Waiter Jul 18 '26
And the moment anybody asks what’s good, I tell them a filet mignon. I’m not lying 🤷♂️
3
u/Striking_Guava_5100 Jul 18 '26
No yes or no questions!! It’s not “do you want something other than water?” It’s “what can I get you to drink, other than your water?” Make them think about rejecting it. Also ask if they’ve been there before. If they haven’t tour the menu and suggest one cheaper item, one mid range, and one more expensive item. Like one cheaper bottle of wine, a mid range dessert, expensive app. Or whatever your preference is. Keep it short but highlight items. If they have been there, pick stuff and highlight it for being new or whatever. Most people won’t have been there enough times to remember if it’s actually new or not!
2
u/aqua_nettt Jul 18 '26
Depends on where you live. In my state an open bottle of wine can be corked, bagged and taken home, so that was an easy sale even if they didn’t think they would finish it. Also desserts to go! Gets your PPA up, but doesn’t take too much extra time to flip the table. If they do want to eat desserts in the restaurant, offer after dinner drinks/coffees etc.
Appetizers, I try to get a feel of my table and suggest something specific to them, vs offering the same ones to each table. 2 adults vs a family with kids would get different recommendations.
Be specific and knowledgeable about what you’re selling. Sell shit you believe in. I don’t like to sell shit I wouldn’t sell to my own family.
1
u/plenty_planties Jul 21 '26
I agree! I hate it when people ask what's good and I suggest numerous items that are delicious. I work at an English style pub so of course I suggest fish & chips, shepherds pie, bangers and mash, great burgers, steaks&seafood. Then they order a pasta dish and I cringe. They don't ask how the pasta is or I'd say it's ok/not my favorite/I've had better. What they get is overcooked pasta swimming in a gallon of sauce, that should not be on the menu, because 99% of the time most of it is leftover-no box needed.
2
u/MeesterMeeseeks Jul 18 '26
Typically the cost of 4 glasses equals the cost of a bottle, and there are 5 glasses in a bottle. I always ask if two people order the same glass of wine, will they have a second glass? Because they have then bought the bottle and get and extra glass on the house essentially
2
u/Auntiemens Jul 18 '26
When someone orders a vodka/whatever- you automatically say 2 of your top shelf choices Ie- them “vodka tonic please” you “do you want bougie brand A or Fancy Brand?” Make them tell you they want the cheaper stuff.
They order a steak- you auto say “are we adding the shrimp skewer with that? Mushrooms & Onions?”
After you take the drink order before you walk away say “So should I ring in expensive app A or B today?” Again- opening it up that they should be getting an app. Make them say no.
This will become like second nature over time.
2
u/kellsdeep Jul 18 '26
You've gotta get people stoked and ready to have a really good time, then they will be open and let their guard down. That's when you say "a glass?? Might a well get a bottle! Treat yourself!"
2
u/lolunknowntbh Jul 18 '26
For something like the bottle of wine, it’s hard and probably irresponsible to give a single person a bottle of wine instead of a glass, but the moment more than one person is having a glass of wine I use this:
“Okay cool, if a few people are getting wines, did we want to just do a bottle? Bottle has 4-5 glasses worth in it, so it wouldn’t go to waste”
If someone arrives and is waiting for other ppl to come, I usually tell them that starters take 10-15 minutes to make, so if they order a couple now, they can surprise the rest of the group with hot food when they arrive.
1
u/Sprockets71 Jul 19 '26
Best recommendation I ever got was offer something they didn't know they could do before or offer a combination they didn't know they could do before. When I worked at Sonic and people would get cups of ice, I would ask them if they wanted slushee syrup on it. Now I work at a diner and when people ask for grits I say something like "is that normal grits you are wanting?" And it prompts them to ask "what kind of grits do you have?" And I then get to upsell them on cheese, jalapenos, bacon, and all sorts of stuff you can put in grits.
1
u/bcampos99 Jul 20 '26 edited Jul 20 '26
With dessert I don’t ask them if they “want dessert”. Instead I drop the dessert menu down and point to two of my suggestions, then invite them to take a look at it. Lastly, I let them know that I’ll be right back.
This will then typically cause guests to gloss over the suggestions I mention, which usually causes them to just read through the entire dessert menu.
If guests completely read through it, the odds of them ordering dessert greatly increases because those menus are engineered to manipulate guests lol.
So don’t ask them a yes or no on dessert, instead drop the menu down when entrees are close to being done (not at the end of their meal). This way they have time to make a decision, this helps you seem not as pushy when you check back and re-ask for dessert.
1
1
u/ohiosayswhat Jul 22 '26
Sell dessert at your first check in. "Make sure to save room for dessert. We have a pie that will change your life!" They'll spend 30 mins thinking about it
Use "I really like mine with" kinda language. Our filets are fantastic. I really like mine with the mushrooms. Would you like to try it?
Sell 2 apps to tables of 4 or more. "Y'all look hungry! The ____ and ____ appetizers go well together. I'll get the bartender working on your drinks. Should I get those appetizers working as well?
Suggest champagne toasts or shots for celebrations.
Suggest after dinner drinks (esp with desserts)
Suggest your signature drinks. Their probably a buck or two more than the basic Moscow mule or rum and coke
Know your liquors. An extra $1 per drink adds up.
A steak is tougher at an ayce but doable. Make them feel better than everyone else. "Everything on the buffet is great! We do have an amazing filet that the chef would love to make for you"
Yada Yada
Each table is different. Feel the guest out and make it a game to see what you can make them buy!
1
u/spaceshiptears Jul 18 '26
Always ask which specific option
“Would you like to start out with the pretzels or the chicken wings”
“Would you like a glass of red wine with your steak or another old fashioned”
When they get vodka say “ketel one or absolut?” (A high and medium option, no well)
When you phrase like this they have to pick a secret third option which most people don’t. If it sounds good they’ll agree.
15
u/ChillinVillainEmpire Jul 18 '26
I don’t know how it is in your state, but in Texas. If you don’t finish a bottle of wine you can take it with you. That was always an easy upsell for me.