Sell, sell, sell
Again this is basic serving 101. They found that by suggestive selling, you could increase your check average. Therefore your tip average would go up. No kidding!
Then they went on to say: “During a busy shift however, suggestive selling may be counter-productive because add-on sales may increase the customer’s meal duration and slow down table turnover. Your total tips at the end of the shift depend on your total sales. Since entrees are more expensive than appetizers and desserts, you should avoid suggestive selling of appetizers and deserts in favor of turning tables quickly as long as new customers are waiting to be seated. When turning tables is not possible, then sell more appetizers and desserts.”
Wrong! Always suggestive sell, it does not matter how busy you are you always need to suggestive sell. If you make the guest feel like you are trying to rush them out of the restaurant, you will definitely make less money. People tip less when they feel like they are not wanted and your service is lacking. Treat every guest equal and provide the same level of service whether it is busy or not. This is the key to increasing your tips.
Avoid the turn and burn mentality. I do not know of any restaurant owner that wants you to not use suggestive selling at all times. Remember the impression and service you give them, determines whether or not they will be back and the amount of the tip they leave you.
Sell, sell, sell at all times!