How should NBC use samples during service?

• A. Only offer samples if the guest asks for them.
• B. Limit the number of samples to one per guest.
• C. Offer samples to showcase flavors, control portioning and keep sampling areas clean and sanitized.
• D. Provide samples after guests have left.

Answer: (C)

The idea being tested is how to handle samples during service in a way that enhances the guest experience while maintaining safety and control.

Offering samples proactively shows guests the available flavors and helps them decide, while also giving you a chance to guide portion sizes. By presenting tasting portions, you showcase the flavors, keep portions consistent, and prevent waste. Keeping the sampling area clean and sanitized is essential for safety and for meeting brand standards, so guests feel confident about what they’re sampling.

Why this approach stands out: it combines invitingly letting guests try before they buy with practical controls that prevent over-serving and maintain hygiene. Restricting samples to only when asked can feel less welcoming and may miss opportunities to influence preferences. Limiting the number of samples or giving them after the guest leaves misses the purpose of tasting as part of the decision process.