Verbal
Verbal (or verbalize) refers to the practice of servers informing guests about menu items that aren't printed on the menu, such as daily specials, limited-time offerings, or featured dishes.
To verbalize means to inform restaurant guests about menu options that aren’t printed on the menu—typically daily specials, limited-time offerings, or featured dishes. Servers and front-of-house staff verbalize these items at the table rather than relying on printed menus or table tents. This practice keeps menus flexible and allows restaurants to promote seasonal ingredients, chef specials, or items they need to move quickly before running out.
How Verbalizing Works in Service
A server might verbalize the day’s special when first greeting a table or after guests have had time to review the printed menu. The server describes the dish, key ingredients, preparation method, and price. Common examples include “Tonight’s special is a pan-seared halibut with lemon butter sauce for $32” or “We’re featuring a butternut squash risotto that pairs really well with our house Chardonnay.”
The FOH manager or chef typically briefs servers before service about which items to verbalize. Servers need to know preparation details, allergen information, and pricing to answer guest questions confidently. In some restaurants, the kitchen provides tasting portions so servers can speak authentically about flavor profiles.
Strategic Uses for Verbalizing
Restaurants verbalize items when they’re testing new dishes before adding them to the permanent menu. This lets the kitchen gauge guest response without committing to a menu reprint. High-margin items also get verbalized to drive sales—mentioning a premium appetizer or wine pairing can significantly increase check averages.
When inventory runs low on a particular ingredient, the BOH may tell servers to “verbalize until we’re out.” This pushes remaining stock before the item gets 86’d. Similarly, perishable ingredients nearing expiration get featured as verbalized specials to minimize waste.
Verbal vs. Other Communication Methods
Verbalizing differs from calling orders, which refers to the expeditor announcing tickets to kitchen stations during service. Both involve spoken communication, but verbalizing is FOH-to-guest while calling orders is expo-to-line cooks.
Some restaurants use verbal ordering where servers memorize orders without writing them down, but this is distinct from verbalizing menu items. Verbal ordering is about taking orders; verbalizing is about presenting options.
Training Staff to Verbalize Effectively
Good servers verbalize with enthusiasm and detail. They describe dishes using sensory language—”crispy,” “tender,” “bright citrus notes”—rather than just listing ingredients. Timing matters too: verbalizing too early can overwhelm guests before they’ve looked at the menu, while waiting too long means they’ve already decided what to order.
Restaurants that verbalize regularly hold pre-shift meetings to review specials. Managers quiz servers on details to ensure consistency. When multiple specials are available, servers prioritize based on profitability, inventory needs, or chef preference.
Common Uses
Servers verbalize daily specials when greeting tables or after guests review the printed menu. The practice is used to promote high-margin items, test new dishes before adding them to the permanent menu, and move inventory that needs to sell quickly. FOH managers brief servers before service about which items to verbalize, including preparation details, pricing, and allergen information. When an ingredient is running low, kitchen staff may tell servers to "verbalize until we're out" before the item gets 86'd.