Luke's Kitchen and Bar
How to Talk About the Menu  ·  Luke's Kitchen and Bar  ·  Maitland, Florida

The way you describe a dish is part of the dish. A guest forms an impression before the food arrives — and the server’s language is where that impression starts. Confidence, specificity, and the right words make food sound as good as it tastes.

The Four Rules

Rule 1
Use active, present-tense language
Passive language makes dishes sound like they happen to themselves. Active language puts energy into the description. If you catch yourself saying “it comes with” or “it’s served with” — stop. Describe what the dish is.
Don't say
“It comes with a beurre blanc.”
Say instead
“It's finished with a citrus-herb beurre blanc.”
Don't say
“It's basically just grilled salmon.”
Say instead
“It's grilled with a ginger-soy glaze and served with a ponzu cucumber salad.”
Rule 2
Lead with flavor, not ingredients
A list of ingredients is a recipe, not a description. Guests want to know what something tastes like, not just what’s in it. Use the ingredients to support the flavor story — not as the story itself.
Don't say
“It has corn, tomatoes, sweet peppers, and a broth.”
Say instead
“It's bright and sweet — Florida on a plate. The corn broth ties it all together.”
Don't say
“It has fennel sausage, broccolini, and a cream sauce.”
Say instead
“It's rich and comforting, with a slow heat from the calabrian chili. Our most satisfying pasta.”
Rule 3
Be specific — vague language destroys confidence
Guests can tell when a server is reading from a script or filling space. Specific language signals that you know the food. Vague language signals that you don’t.
Don't say
“It's really good.”
Say instead
“The bordelaise is rich and savory — it's the right sauce for that cut.”
Don't say
“People really like it.”
Say instead
“I think it's one of the best things on the menu — the crab is jumbo lump, very little filler.”
Rule 4
Use sensory language
Evocative words create appetite. Use them deliberately — but don’t overuse them. One or two well-placed sensory words are more powerful than a sentence full of adjectives.

Sensory Word Bank

Texture
crispysilkytenderfirmcreamyflakyvelvetydelicategoldencharredcrunchybuttery
Flavor
brightrichearthyboldcleanacidicsavoryherbaceousindulgentsweetumamielegant
Weight & Intensity
lightsubstantialdelicateapproachablerefinedcomfortinggenerousclassic

Three pronouns. Each one signals a different relationship. Use the wrong one at the wrong moment and you undermine the trust you’re trying to build. Use them right and the whole interaction feels intentional.

The Three Pronouns

I
Personal ownership & accountability
Use “I” when you’re making a personal commitment or a genuine recommendation. It signals that you stand behind what you’re saying. This builds trust.
“I’ll be taking care of you tonight.”
“I personally love the tartare — it’s one of my favorites.”
“I’ll take care of that right away.”
“I’ll check with the kitchen on that.”
We
The restaurant & the team
Use “we” when speaking for the house — its standards, its sourcing, its hours, its offerings. It signals that you’re part of something bigger and that the kitchen and floor are united.
“We source our salmon from New Brunswick.”
“We’re open until 10:00 tonight.”
“We smoke the fish in-house.”
“We’d recommend the medium rare on the strip.”
You
The guest at the center
Use “you” to put the guest at the center of the experience. It makes the interaction feel personal rather than transactional. Confirm their choices with ownership.
“You’re having the salmon — great choice.”
“You’re going to love this.”
“So for you, the filet medium rare.”
“What are you in the mood for tonight?”

The Common Mistakes

Using “We” when you mean “I”
When you make a personal recommendation, own it. “We recommend the salmon” sounds like a scripted upsell. “I think the salmon is one of the best things on the menu” sounds like a genuine opinion — because it is.
Using “I” when you mean “We”
“I close at 10” is jarring. “I don’t have that item” puts the shortage on you. The restaurant closes at 10. The restaurant is 86’d on the snapper. Speak for the house when it’s the house’s position.
Avoiding all pronouns
Some servers avoid pronouns entirely and end up in passive language: “The salmon is a great option.” This sounds detached. Pick a pronoun and own it — “You’d love the salmon” or “I’d go with the salmon” both land better.

Four things on this menu are worth telling a story about. Guests who hear these stories order with more confidence, spend more, and remember the experience better. Know them cold before every shift.

The Four Stories

True North Salmon
Ginger-Soy True North Salmon · Add Salmon (Salads)
True North is one of the finest farmed Atlantic salmon programs available. The fish are raised in the cold, clean waters of New Brunswick, Canada — which produces higher fat content, better flavor, and a consistency that wild salmon can’t guarantee. It’s not just salmon; it’s a specific, deliberate choice.
How to say it
“This is True North salmon — it’s a premium Atlantic program, farmed in cold Canadian waters. The fat content is noticeably higher, which is why it eats so well. It’s not a generic farmed salmon.”
Chairman’s Reserve Beef
New York Strip · Filet Mignon
Chairman’s Reserve is a hand-selected premium beef program — each cut is chosen for exceptional marbling, consistency, and flavor. It’s one of the most recognized beef programs in the country. When a guest asks why our steaks are worth the price, this is the answer.
How to say it
“We use Chairman’s Reserve beef — it’s hand-selected for marbling and consistency. It’s one of the top programs in the country. The quality is there every single time.”
Cheshire Heritage Pork
Cheshire Pork Chop
Cheshire is a heritage breed — which means it’s fundamentally different from the pork most guests have eaten. Heritage breeds are raised slower, on a natural diet, and develop real fat marbling. The result is a pork chop that actually tastes like something. Guests who try it are often genuinely surprised.
How to say it
“This is Cheshire heritage pork — it’s a completely different animal from commodity pork. More marbling, more flavor. Guests who are usually ambivalent about pork chops tend to be really impressed by this one.”
Florida Snapper & The Market Catch
Roasted Florida Snapper · Fresh Market Catch
Local Florida snapper is on the menu as a fixed item — but the Market Catch changes daily based on what’s freshest. This is what the chef is most excited about each day. Know the fish, the preparation, and the price at every pre-shift. It’s the most dynamic item on the menu and deserves a real description.
How to say it (Market Catch)
“Tonight’s catch is [fish]. It’s [preparation] and served with [accompaniments] — it’s [price]. This is what the chef chose today, so it’s the freshest thing on the menu.”

How to Make a Recommendation

The Recommendation Framework
1
Never say “everything is good.” It tells the guest nothing and signals that you haven’t thought about it. Every guest who asks “what’s good?” deserves a real answer.
2
Ask one question first. “Are you in the mood for something lighter or more substantial?” or “Do you want to stay with seafood or are you open to red meat?” This narrows the field and makes your recommendation feel tailored.
3
Give a real opinion with a reason. “I’d go with the filet — the bordelaise is exceptional and it’s the most tender cut we have” is a recommendation. “The filet is really popular” is not.
4
Have three answers ready before every shift: one starter, one main, one wildcard. Know what you’d order if it were your meal. That conviction is what guests pick up on.

The questions below come up every shift. Having a confident, consistent answer — across the whole team — makes the restaurant look polished and gives guests the information they actually need.

Common Guest Questions

What’s good here?
Never say “everything is good.” Ask one clarifying question — “Are you in the mood for something lighter or more substantial?” — then give a genuine, specific recommendation with a reason. See the Sourcing & Stories tab for the four items worth building a recommendation around.
Is this spicy?
Always answer specifically. Know each dish: the calabrian chili in the Rigatoni builds a slow, manageable heat — not aggressive. The Thai Coconut Rock Shrimp has a noticeable kick. The chili vinaigrette on the Broccolini is mild. Never say “a little bit spicy” for every dish — that’s not useful.
Is the tuna cooked?
The Yellowfin Tuna Tartare is raw — sushi-grade, hand-chopped, not seared. The Seared Yellowfin Tuna salad is seared rare by default but can be requested more cooked. Always disclose this clearly without hesitation — confidence on raw proteins builds trust.
What’s the difference between the filet and the strip?
“The filet is the most tender cut on the menu — very little fat, very lean, incredibly soft. The strip has more character to it — there’s fat marbling throughout and a stronger beef flavor. If tenderness is the priority, the filet. If you want more personality from the beef, the strip.”
What’s the catch of the day?
You should know this before the shift starts. Describe the fish, the preparation, the accompaniments, and the price with confidence. If you don’t know, say “Let me confirm with the kitchen right now” and find out. Never guess.
Can I get this without gluten?
Never say “yes” unless you’ve confirmed with the kitchen. Say: “Let me check with our kitchen on that — I want to make sure I give you accurate information.” Then confirm. Some dishes can be modified; others can’t due to shared fryers or preparation methods.
What do you recommend for someone who doesn’t eat fish?
“The filet and the strip are both exceptional. If you want something a bit different, the Cheshire Pork Chop is one of the most interesting things on the menu — it’s a heritage breed, genuinely different from what most people expect from pork. Or the Rigatoni if you’re in the mood for something comforting.”
Is the [dish] enough for me or should I get a starter?
Read the guest. If they seem like a lighter eater, be honest: “The salads are generous — the Seared Tuna works as a full meal. If you want something more substantial, a starter would round it out nicely.” Don’t just upsell blindly.

Steak Temperatures

Rare
120–125°F
Red throughout, cool center, very soft to the touch.
Med. Rare
130–135°F
Warm red center, slight resistance. The chef’s recommended temperature.
Chef’s rec
Medium
140–145°F
Pink center throughout, firmer texture. Less juice than medium rare.
Med. Well
150–155°F
Slight pink in center only. Noticeably drier. Discourage gently for premium cuts.
Well Done
160°F+
No pink. The kitchen will flag this — it’s a significant commitment on a premium cut.
On temperatures — always confirm and repeat back
When a guest orders a steak, repeat the temperature back before leaving the table: “So you’re having the filet, medium rare — perfect.” If a guest requests well done on a premium cut, a single gentle note is appropriate: “Just so you know, our chef recommends medium rare on the filet for the best experience — but of course we’ll do it however you prefer.” Then drop it and execute the order.

Certain phrases erode confidence before the guest has even tasted anything. Allergen missteps are worse — they can cause real harm. Both require the same discipline: know what not to say, and know exactly what to say instead.

Phrases to Eliminate

Don’t say
Say instead
“I personally haven’t tried it.”
“The guests who order it consistently love it — the [key element] is excellent.” (Then go taste it.)
“I’m not sure but I think…”
“Let me confirm that for you.” Then confirm. Guessing on food is never acceptable.
“It’s pretty popular.”
Say why it’s worth ordering. Popularity is not a description.
“It’s basically just…”
Never diminish a dish. Every item on this menu is intentional. Describe it with respect.
“Everything is good here.”
Have a genuine recommendation ready. “Everything is good” is the opposite of helpful.
“No problem.” / “No worries.”
“Of course” or “Absolutely.” “No problem” implies it could have been one.
“Are you still working on that?”
“May I take that for you?” Guests aren’t working — they’re dining.
“I’ll let you guys figure it out.”
Offer to help. “Take your time — I’m happy to answer any questions.”
“Is that going to be it?”
“Can I get you anything else?” Every word signals hospitality or its absence.
“I close at 10.”
“We’re open until 10:00 tonight.” You don’t close — the restaurant does.

Allergen Protocol

Never say these things about allergens
1
Acknowledge clearly
When a guest mentions an allergy or intolerance, respond directly: “Thank you for letting me know — I’m going to make sure the kitchen is aware.” Don’t minimize or move on quickly.
2
Do not guess — confirm
Tell the guest what you know from the food guide, then confirm anything uncertain with the kitchen before the order is placed. “Based on what I know, [dish] should work for you, but let me confirm the preparation with our kitchen.”
3
Flag the ticket clearly
Write the allergy on the ticket in full. Verbally communicate it to the expeditor or BOH when you fire the order. “Allergy on table 6 — shellfish.” Never assume the ticket alone is sufficient.
4
Close the loop with the guest
When you return with the food, confirm: “I confirmed with the kitchen — this is safe for your [allergy].” If there was any doubt and the kitchen flagged it, tell the guest honestly and suggest an alternative.

Luke’s offers a Gluten-Friendly menu — a thoughtful, substantive alternative that covers most of what’s on the regular menu. Knowing the difference between “gluten-friendly” and “gluten-free,” and being able to explain it clearly and honestly, is one of the most important things a server can do for a guest with a dietary need.

The Most Important Thing to Know

This is not a gluten-free kitchen
Luke’s is not a certified gluten-free facility. Our kitchen prepares gluten-containing dishes alongside gluten-friendly ones, which means cross-contamination is always possible. We cannot guarantee any item is safe for guests with celiac disease or a severe gluten allergy. We prepare every dish with care, but we are honest about what we can and cannot control.
What to say to a guest with celiac or a severe allergy
“We do have a Gluten-Friendly menu and we prepare those dishes with care — but I want to be transparent with you: our kitchen isn’t a certified gluten-free facility, so there is always a risk of cross-contamination. If your sensitivity is severe or you have celiac disease, I want you to have that information so you can make the best decision for yourself. That said, I’m happy to walk you through what’s available.”
What to say to a guest with a mild intolerance or preference
“Absolutely — we have a Gluten-Friendly menu. Almost everything on the regular menu has a version here. Can I bring one over, or would you like me to walk you through it?”

Key Modifications to Know

Smoked Fish Dip
Served with tortilla chips instead of lavash crackers. Same dip, same pickled vegetables.
Flatbreads
All three flatbreads are available on a cauliflower crust. Prices are slightly higher: $21–22 vs $18–19.
Note: cauliflower crust is still prepared in the same kitchen — not safe for celiac.
Cheeseburger
Served on a gluten-free bun with chips or a side salad instead of fries. $23 vs $20.
Lobster (GF version)
Listed as Broiled Main Lobster with garlic herb butter and a side salad — the frites are removed. Same price: $48.
Pasta
The Rigatoni becomes Penne with gluten-free pasta — same sauce, same toppings. $24 vs $23.
True North Salmon
Same dish, served with a gluten-free ponzu cucumber salad. No other modification needed.

What’s Available & What’s Not

On the Gluten-Friendly Menu
Oysters on the Half Shell
Summer Corn Soup
Smoked Fish Dip (tortilla chips)
Crab & Avocado
Steak Tartare
All three Flatbreads (cauliflower crust)
All five Salads + Add-Ons
Cheeseburger (GF bun + chips)
Fresh Market Catch
Broiled Main Lobster (side salad)
Roasted Florida Snapper
True North Salmon
Roasted Airline Chicken Breast
Penne (GF pasta)
Cheshire Pork Chop
New York Strip
Filet Mignon
Goat Cheese Boursin Grits
Roasted Potatoes
Roasted Vegetables
Grilled Broccolini
Not Available Gluten-Friendly
Fried Green Tomatoes (cornmeal)
Cubano Sliders (slider bun)
Thai Coconut Rock Shrimp (grilled bread)
Yellowfin Tuna Tartare (wonton shell)
Crispy Fish Sandwich (battered)
Steak Sandwich (bread)
French Fries (shared fryer)
Crab Cakes

Phrases That Create Problems

Don’t say
Say instead
“Yes, that’s gluten-free.”
“That’s on our Gluten-Friendly menu — our kitchen isn’t certified gluten-free, so I can’t guarantee zero cross-contamination.”
“I think that one’s fine.”
“Let me confirm with the kitchen before I tell you that.”
“We can just take the croutons off.”
Removing a gluten-containing component does not make a dish gluten-friendly. The dish must be on the GF menu as written.
“It should be okay for you.”
“Based on our Gluten-Friendly menu it qualifies — but if your sensitivity is severe, I want you to know our kitchen isn’t certified gluten-free.”