Upselling and Menu Recommendation Training for Servers

Teach servers honest upselling and recommendation techniques with sample phrases, pairing prompts, role plays and a weekly scoring sheet.

Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made

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Help me train servers to recommend and upsell in a way guests like. Restaurant style: [RESTAURANT_STYLE]. Menu highlights with margin or popularity notes: [MENU_HIGHLIGHTS]. Average spend per guest now: [CURRENT_AVERAGE_SPEND]. Spend target: [SPEND_TARGET]. Drinks and dessert programme: [DRINKS_AND_DESSERT]. Server experience level: [SERVER_EXPERIENCE].

Write: a short mindset section (suggest because it helps the guest, never pressure); sample phrases for each point in the meal (welcome drink, starter, main, sides, dessert, coffee, to-go), with two versions per point; a technique for reading the table; a table of pairings with the columns If the guest orders, Suggest, Why, using only items I listed; three role plays with a guest persona, a goal and what a good response sounds like; and a weekly scoring sheet from 1 to 5 for Greeting, Knowledge, Suggestions, Honesty and Timing.

Calculate the effect of the target: if the average spend rises from the current figure to the target across the number of covers I give, show the weekly and yearly difference with the arithmetic and remind me that it is a model, not a promise.

Do not invent menu items, ingredients or prices. Never suggest staff claim a dish is free of an allergen; allergy questions go to the kitchen or manager under our procedure [VERIFY local rules]. Alcohol service rules vary by place and must be followed [VERIFY].

Add a worked example with invented figures: spend rising from 32 to 35 across 900 covers a week.

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