TORO

Many times, we are convinced we communicated clearly, yet we still do not get the result we wanted.We ask to rush a dish, modify ingredients for an allergic guest, increase table entries beyond what was agreed upon, or ask the sous chef to speak with an unhappy table, and somehow the interaction creates tension instead of helping the guest experience. Why does this happen? In many cases, the desired outcome depends not only on what we ask for, but on how we communicate it, and to whom. In...

We believe service and sales are not separate disciplines, they are one integrated system. Like two sides of the same coin, they are symbiotic: you cannot elevate service without selling well, and you cannot sell well without delivering excellent service. High quality service includes proactive guidance. Not pushing. Not upselling for the sake of revenue. But professionally leading guests toward the best possible experience in our restaurant. After all, we are the only ones who truly...

Table time management (two hours in most places) is up to us, the service staff, and is not the responsibility of the guests. So how do you finish a meal in two hours? First of all, it is important that we recognize three important timing points: 1. Take an order within 10-15 minutes from the moment a table arrives. 2. One hour before the end of the table time, the table should be at last light. This means that the main courses (or the last round of courses) are on their way to the table or...