In most venues waiters are asked to sell certain dishes. There are a number of reasons for this. Perhaps the chef has found a great bulk buy on a product or a cheap cut of meat to maximize profits. Perhaps the particular dish was ordered for a cancelled function or there was excess from that function. Maybe the oysters need to be sold fresh and will spoil if not sold. All of this is necessary to ensure the venue is profitable and your job is viable.
A guest may ask what is good on your menu so rather than answer with [read more...]
