Upselling is the practice of encouraging guests to purchase higher-end food or drinks, for example, the server suggested an expensive dish.
Cross-selling offers guests a different but complementary item in addition to what they have already chosen, for example, the server recommends the wine with a pair of the guest's dishes.
Most restaurant managers or owners expect servers to sell expensive foods and wines.
Every guest has a different financial background and budget to spend money at the restaurant.
Upselling shouldn't have become harassing your guests to make them buy something they didn't like or need.
It always makes me feel uncomfortable because it does not make sense to me to try to sell something that people do not want to purchase.
Nobody in the food industry asked the patron if they had any food allergies when I started to work in the restaurant ten years ago. It wasn't even a thing.
One of our patrons yelled at me because every food delivered to the table had a cilantro topic on food. His reaction "What if he has a cilantro allergy." It was six years ago.
After I saw the patron's reaction, I just started asking my table if they had any allergies or dietary restrictions every time.
Some servers believe that If patrons have real allergies, they let the server know. They don't need to ask them.
Some patrons look up the ingredients of a dish on the menu instead of asking their server. The problem is not all the ingredients are listed on the menu.
Most of the time, the dish sends back to the kitchen, and they have to cook the food again without allergen ingredients. It is causing losing money for the establishment.
If the server knows the patron has an allergy and does not let the kitchen knows. Patron gets sick because of the allergen. A server can lose its job.
At some point, a server must ask allergen and deliver the information to the kitchen vital. We don't want our patrons to get sick just because we do not pay attention.
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