Diner Dash Help!!!

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Originally Posted by elmi25

Could you please send me a copy...... im still stuck at rest 2 level 10....

Thanks!!

This is for all you that wanted the sheet the company that makes Diner Dash sent me:
Flo’s Guide to Better Restaurant Management

When I left my dreary office job and started the life journey of running my own restaurant, I had to learn the ropes all on my own. As my restaurant business grew, I learned how to best manage my business and keep my customers happy.
Now I want to share what I’ve have learned with up and coming restaurateurs like yourself. The following information shows the ways I use the upgrades I’ve purchased for my restaurants, and tricks of the trade I’ve picked up to keep my customers coming back. I hope my advice can help you grow your own restaurant business. Let’s do this!

Happy serving,
Flo

Restaurant Improvements:
Drink Stations (coffee, tiki punch, wine, etc.):
• Giving a customer a drink will make them happier while they are dining.
• It’s not required to give a drink to every customer.
• While the type of beverage changes from restaurant to restaurant, their effects don’t change.
• Drinks are not always available for use; a highlight will appear when it is. Drinks are most useful to stop customers from leaving when their hearts are very low.
• It is best to give customers a drink after making them wait to be seated for a long time, or delaying their food delivery.
• If you have a drink with no customer to serve it to, drop it off in the dirty dishes bin.
Podium:
• Podiums are used to keep customers happy while waiting in line to be seated.
• For podiums to be effective, you must stand at the podium until the heart is full.
• Leaving the podium before the heart is full resets it to empty and you will need to start over when returning.
• It is best to use the podium when seating customers at their tables, all seated customers are reading their menus, or customers are eating their meals.
• Try to return to the podium often when the waiting line is long.
Snack Stations (bread, Nan, etc.):
• Only serve snacks to customers that specifically request them. Customers will not accept snacks otherwise.
• Do not serve snacks while in the middle of performing an action chain (order taking, food serving, etc.), as that will interrupt the chain and any bonus point earning.
• On the other hand, snacks give a good amount of bonus point and you should certainly try to serve them when you are not in the middle of a chain.
• If you fail to serve customers an ordered snack, you can still serve them a drink to raise their happiness again.
• If you have a snack with no customer to serve it to, drop it off in the dirty dishes bin.
The following restaurant improvements are only available in Endless Shift mode:
Oven:
• Purchasing an oven will allow your chef to complete customers’ meals faster. Upgrading ovens will increase the speed.
• Faster food delivery times will help you ‘turn over’ your tables and seat customers faster.
• An oven is always active once chosen.
Performer:
• Hiring a performer will slow the rate at which customers become unhappy in line. Upgrading performers will increase the unhappiness rate reduction.
• Using a performer can be used in conjunction with using a podium.
• A performer is always active once chosen.
Running Shoes:
• Running shoes allow you to run faster. Upgraded running shoes increase your running speed further.
• Faster running speed means customers will have their order taken, food & drinks delivered, and checks delivered faster. This keeps customers happier and help ‘turn over’ tables faster.
• Running shoes are always active once chosen.
Stereo System:
• Purchasing a stereo system for the restaurant will slow the rate at which seated customers become unhappy.
• Upgraded stereo systems increase the unhappiness rate reduction.
• Stereo systems are always active once chosen.
Customer Types:
Customer Colors:
• Seating customers in an uncolored seat will change it to their color.
• Seating customers in a colored seat earns you points. It will also increase the multiplier (x1, x2, x3, etc.) of points earned for future matching seatings.
• Seating a customer in a different colored seat than the previous customer will reset the scoring multiplier to zero.
Young Lady:
• Standard, average customer; tips well and is moderately patient.
• When waiting in line, seat after College Students and Business Women.
• When seated, serve after Business Women and Hot Shots.
Kindly Senior:
• More patient waiting in line and at the table, but doesn’t tip so well.
• Take the longest to place an order and eat their meals.
• Seat them last when waiting in line.
• Serve them last at the table.
Business Woman:
• Tips very well, but is not as patient as others.
• When waiting in line, seat after College Students.
• When seated, serve them after Hot Shots.
College Student:
• Average tippers; very impatient in line, but they linger at the table.
• When waiting in line, seat them first.
• When seated, serve them after Hot Shots and Business Women, and Young Ladies.
Mr. Hot Shot:
• Tips well; is patient in line, but has no patience while waiting at the table.
• When waiting in line, seat them after College Students, Business Women, and Young Ladies.
• When seated, serve them first.
The Restaurant Critic:
• Restaurant Critics are VIP customers; seat and serve them as fast as possible when they appear.
• If a critic leaves very happy, you will earn an extra star.
• If a critic leaves unhappy, it will cost you lots of points.
• Try to seat critics in an uncolored seat, so a seat’s color multiplier is not erased.
Best Restaurateur Practices
• Chaining your actions is key, particularly chaining multiple tables. Chaining as many tables as you can is the key to high scores.
• Seat customers to matching colored seats for color bonuses. Save the highest seating bonuses for as long as possible.
• In later stages (i.e. Restaurants 3, 4, and 5), be sure not to lose customers. It costs a tremendous number of points. This is particularly true of restaurant critics. If a customer is very close to leaving, seat them immediately and give them a drink.
• Generally try to seat customers at the smallest tables possible. This leaves bigger tables open for bigger parties.
• Emphasize the seating and serving order of different customers. Often knowing who to seat first will save you from losing several customers.
• Business women are very impatient. You have to seat them and serve them faster than other customers if you want to keep them happy.
• The last level in each restaurant is particularly long. You need to be very careful not to lose customers here. The earlier you can get into a chaining rhythm (seating many customers at once and serving them in long chains), the better you will do in the level.
• Restaurant 3, Level 4: The seating arrangement of the restaurant will determine who you can seat. Time the seating so that the most patient groups remain waiting in line. If there’s an impatient group in line, be sure to continually return to the podium to keep them from leaving.
• Restaurant 3, Level 5: The key to this level is following the snack station advice above.
• Restaurant 4, Level 4: Use the bar as an open table of many sizes. Seat impatient customers there as a way to get them out of line.
• Restaurant 5, Level 1: Without a drink or a podium, you need to rely on color bonuses and quick service to impatient customers to keep customers happy.
• Restaurant 5, Level 9: Losing color bonuses means that you have to be really attentive to the mood of customers in line. Use the podium to get them really happy before seating them and be careful to seat the most impatient line customers (business women and college kids) first and the most patient (old men, hot shots) last.

I HOPE THIS HELPS!!!