Raising the guest check average through the sale of appetizers and desserts is a common sales technique in ____ service restaurant styles.

• A. Quick service
• B. Buffet
• C. Fast casual
• D. Table service

Answer: (D)

The ability to raise the guest check average by selling appetizers and desserts relies on the table service model, where a server guides the dining experience and can suggest additional items as the meal unfolds. In table service, guests sit with a menu, there’s time for conversation, and the server can describe specials, pairings, and add-ons, making it natural to encourage appetizers before the main course and desserts after. This upselling potential is less about speed or self-selection and more about the interpersonal, course-by-course service that encourages guests to expand their order.

In quick service, guests order at a counter and meals are prepared quickly, with little opportunity for a server to pitch extras during the dining experience. Buffet service centers on a fixed price with guests choosing items from a line, so there isn’t the same person-driven, course-by-course upsell opportunity. Fast casual blends some elements of table service with a quicker format, but the strong, staff-led upsell of appetizers and desserts is most characteristic of traditional table service.