A la carte: This type of menu offers a wide variety of dishes and customers can make their individual selection.
Table d’hôte: In contrast, a table d’hôte menu has a fixed number of courses with limited options and is often less expensive.

Appetisers: Understand that the first course of a menu typically consists of appetisers, meant to stimulate appetite for the main course.
Soups and Salads: These often follow the appetisers and can either complement or contrast with the following dish.
Main course: This includes a variety of dishes, from meat to fish and vegetarian options, and is the substantial part of the meal.
Desserts: These are the sweet course that follows the main meal and can vary greatly depending on cuisines and preferences.
Beverages: Understand the importance of beverage pairing with dishes to enhance overall dining experience.

Ingredients knowledge: Understand what each dish is composed of, including sauce and condiment choices. This can involve knowing preparation methods, cooking techniques, and ingredient sourcing where relevant.
Cultural knowledge: Show familiarity with foreign and regional dishes, understanding their significance and traditional serving methods.
Dietary needs: Be prepared to discuss which menu options are suitable for guests with specific dietary requirements, such as vegetarians, vegans, or those with allergies.

Presenting the Menu: Demonstrate proper technique for presenting the menu, holding it open for the guest and pointing out specials.
Order taking: Know how to take customer’s orders correctly and efficiently, always double-checking for accuracy. Also understand the correct order in which to take orders, traditionally ladies first, then men, and finally the host.
Up-selling techniques: Learn to subtly recommend higher-priced items and specialities, or suggest pairing dishes with suitable beverages. But remember, the key is to enhance the guest’s experience, not to push sales.
Addressing queries: Prepare to answer guest’s questions about the menu, which might include explanations about ingredients, portion sizes, or the suitability of dishes for certain diets.
Conveying orders to the kitchen: Understand the importance of accurately and quickly communicating the orders to the kitchen staff, and know how to handle any changes or special requests.

Wine and food pairing: Appreciate the importance of pairing wines appropriately with the dishes to enhance the dining experience.
Other beverages: Besides wine, be aware of other beverages including cocktails, teas, and coffees, and know their suitable pairings.

Keeping Up-to-date

Seasonal changes: Understand that menus can change seasonally and therefore, it is your duty to keep yourself updated with the new additions or changes.
Daily specials: Lastly, keep track of the daily specials and promote them wherever suitable. This might involve knowing why they’re special, how they’re prepared, or which ingredients they feature.

Menu knowledge and procedures