How can a server measure the effects of their service enthusiasm? 2. What is the first step in developing server enthusiasm? 3. List and describe the characteristics of 10 different types of guests. 1. The procrastinator 2. The skeptic 3. The fussy eater. 4. The older guest. 5. The Child. 6. The rude guest. 7. The talkative guest. 8. The silent guest. 9. The diet conscious guest. 10. The coffee drinker. 11. The budget conscious guest. 12. The bad tipper. 4. When anticipating guest needs, what does "reading the need" mean? 5. What is suggestive selling? 6. Explain the five different types of suggestive selling. 1. Upselling - 2. Suggesting "Related" Menu Items- 3. Suggesting New Menu Items or the "Chef's Specialties" 4. Suggesting Items for Special Occasions - 5. Suggesting "Take Home" Items. 7. Which offers a greater opportunity for suggestive selling, a dinner or an la carte menu? Explain your answer. 8. Why should the server always include menu descriptions when describing menu items to guests