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possible road blocks that may come up and how you will handle them. Another point to consider is keeping your goals achievable. If your goal is to make $200 tonight (rent is due), you may fail because of control factors. If there aren’t enough guests to accomplish the goal, that isn’t your fault. But if your goal is to increase your check average by selling an extra appetizer, dessert course or bottle of wine to your tables, that is within reach. Focus on your performance when setting goals. Keep them measurable and within your control.
Finally, write down your goals, long-term (your map) and short-term (today’s itinerary). If you have taken the time to write them down, you are infinitely closer to achieving them. Lets start small with something you can do right now. Before your shift starts, pick out an appetizer, dessert and wine that you are going to pitch and write them in your book. Be enthusiastic when you are selling to your table. “We just tried this brand new ......., and it was delicious!” You are the expert in your |
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restaurant and your guests rely on you to provide expertise and knowledge that will ultimately insure their enjoyment of the meal. Every time you sell one of the “daily specials” tally. By tracking your successes along the way, you will see the black and white of working toward that goal. Your confidence will build and soon, adding a course and up-selling will be second nature. The outcome of your performance will be higher check averages, happier guests, and bigger tips.
Remember, you deserve success, and it is something that you can achieve, but you can’t get there stumbling blindly along the road. Take your map with you and enjoy the ride. Michael Jordan missed 60% of the shots he took, but he made 40% of them. Keep that in mind. You miss 100% of the shots you never take, so step up to the line and put it through. Nothing but net, baby.
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