Waitressing: Best Practices for production the Best Money

There is quite an impressionable discrepancy between those who plainly wait tables and those who take pride in providing exquisite food service to their customers. For some, it only takes one small mistake to turn a pleasurable dining taste into 'gross negligence' on the part of the server. Establishing a system of steps to result for each table is the best way to minimize, if not eliminate, small errors, as well as eventually refining and applying your own techniques to contribute exquisite service with a personal touch. This will build your own personal buyer base within the establishment for which you are employed. Repeat customers are the best for both you and your manager as habitancy are more willing to spend more money on something they know more about and are more comfortable with. The more they spend, the more you make!

Now, every establishment has distinct policies and procedures that work best for them in relation to the type of service they provide. The food they serve will decide the kitchen time, the kitchen time needed will decide the midpoint turnover time, turnover time will decide whether or not they serve alcoholic beverages, etc.,etc. These tips I have listed are general, however across the board standards for making the best customers, which in turn will make you the most money in tips.

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1. All the time greet your table with a clear, confident and energetic welcome that includes most importantly your name and your role within the establishment (i.e. Server, waiter, etc.)

2. As you take the drink order, duplicate check the table for whatever that maybe missing, (silverware, ashtray, condiments etc.) so that you can bring it back with you when you serve their drinks. All the time remember, if one orders water in expanding to their beverage, bring water for the whole table. If not, inevitably, you Will make another detach trip to bring water for man else. Your best strategy is to make as miniature amount of trips to the back of the house as necessary. Get it All while your back there!!

3. A quick drink delivery is crucial and will set the tone for the remaining events of their visit. contribute any off the menu information, upsells, etc. At this time, and survey the customer's menu placement...body language is very easy to read, and will for the most part, decide if they need more time for their selections.

4. Prospect is your amount one strategy. Think of your own actions when you go out to eat. Be attentive, but Do Not Hover. This will give the impression you are rushing them...you want them to be comfortable and at ease.

5. Know Your Menu Inside And Out. There is nothing worse than going back to elaborate with the buyer when You are the one that works here!! The only thing worse is to find out, after the food is delivered, that it is not what they wanted.

6. amount your guests and take order (written or by memory) in the same direction numerically for every table. This will eliminate "auctioning off" each plate and show you took the time to remember each individual person. Not to mention, you would be surprised to find how many habitancy don't know what they ordered!! Really!

7. Check back One time after they 'dig in' to make sure the food is just as they would have it, then let them enjoy. This does not mean disappear...be attentive, not an interruption, survey body language (looking around, finishing a drink, a dropped utensil, etc.) and Anticipate their next move before they make it!!! Very impressive!

8. Make sure to remove any empty dishes immediately upon their completion. Don't wait until they have to find an empty spot to move it to, and make sure to remove any crumbs or debris from the table after you clear it.

Although it may sound like a lot of detail, convention these techniques faithfully and they will come to be automated in no time at all. It's just like putting the finishing touches on your newest project...the smallest details will absolutely make your service 'Pop'! acceptable rule of thumb for waitstaff in this country is 15%. If your not pulling at least 20% on average, your not doing something right!!

Waitressing: Best Practices for production the Best Money

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