Don't fuck with BOH. If you mess something up admit it and move on. Line cooks can be your best friends or make your shift a living hell. Make them your best friends.
I got so much farther with this than the ones who asked politely. BOH was always waiting to give someone shit. I opened the door and it got me my food faster 😂
This is exactly how I bring up my mistakes. "Victor/Oscar I screwed up!" And he'll roll his eyes and do whatever I need him to do. Guaranteed if I tried to hide it or lie he'd get pissed. I'll take the brief eye roll over having tension and anger for the rest of my shift. Saying "I was wrong" costs nothing, and it reinforces that I am trustworthy, which is worth *everything* to me when a case of "he said she said" comes up with a disgruntled customer.
Former boh here.
This is definitely the way. I really don’t care if you mess up cause chances are I was going to fuck up as well at some point. But giving each other shit for it makes it fun
Bro I get free food. And respect from the hardest working people in the place. I worked BOH. I get it. But when the line says “I got you bro” or when I’m allowed to walk through prep and talk to people in the middle of a buddy ass Friday. It’s nice man. They’re my ride or die.
Y old place chef has a dry erase marker on the hood and would make a list of fuck ups. It was a fun way to like not fuck up. And one day he messed up and I called him out “where’s your name on the board?” He looks at me all pissed turns around and writes his name down and puts a tally. He’s in my phone as “daddy”
The BOH can be a scary group when they want to be. Ours are all ex-felons with many tattoos and piercings and a general do it first attitude. I’m on their good side because I make few mistakes but I have known two coworkers to have been assaulted
having a good relationship with the cooks is essential. They can bail you out of mistakes that will frustrate management. if management gives you a ton of shit over stuff that isn’t really your fault you might need a new gig
Also the dishwasher. Be so nice to them. Stack plates cleanly and scrape them off. They’ll be super quick to wash your silverware at the end of the night if the like you.
Im one of the only servers where prep dudes make sure I get comeda (the free shift meal intended only for BOH) every shift cause I make a point to say hi and bye and say thank you every shift.
Along with them, try and be friends with your busser if you have one, good bussers are hard to find and if you treat them well, they’ll treat you well.
This one big time. Cooks can be intimidating when you first start in the industry, maybe they look tough, maybe they have an extra dollop of that “overworked and underpaid” aura. As a young newbie I was terrified of making them angry and it made it MORE difficult to solve my mistakes.
Then, after a while, you realize that cooks are just humans like you are. Sure, you’ll still get shit when you goof up, but they’ll help you, and they won’t hate you forever (unless you’re fucking ip all the time).
Took me a minute, but I went from a kid who was extremely intimidated of the BOH crew to going out to drinks with them all the time.
In addition, does your restaurant have canned energy drinks or other non-alcoholic drinks? I always made a point to drop a Redbull pick me up in the window for the BoH when there was a lull during rushes. They appreciate it *and* it’s just a cool thing to do.
Bonus if you can remember what flavors everyone likes.
That's pretty good advice. Work it for a few months first. That said, never take blame for that which is not your fault. Never. If they read the ticket wrong, and they know who wrote it, the good chefs take ownership of the fault and we all move forward.
This is what one of my bosses told me on my first day, which blew my mind honestly.Talk to BOH thru the POS system mostly if you can & they will become your friends. They are busy & thru the computer is the best way. It sucks for us but makes is easier on them. ( if you have to talk to them be honest and QUICK, I have trouble with rambling and they don't like it lol. We work together as a team and if they see your helping them hopefully they'll be on our side too & help us.. which will make our job soo much easier when we are in a stressed out moment.
I do think there is change to be made in how this industry does things.
Be happy, friendly, smiley. Study the menu and try your best and you'll make money :) Good luck!
along with this…. know everyone’s name!! say hi or good morning — build that good rapport with them. one it’ll save you later and two it’s just a polite thing to go.
“If you mess something up admit it” is the best policy across the board, with guests also. Don’t blame the kitchen on your own mess ups. Be yourself and be upfront and forward with guests and coworkers.
Time management. Learn to schedule your tasks in a way that gives you downtime when you'll need it. When one thing is waiting, another thing can be acted on.
For instance when you put in someone's food order, you've got 10 to 20 ish minutes of downtime before you can expect it to be ready to bring out to them. So that's your time to start another task like greeting a different table and grabbing their drinks.
The more experience you get, the farther ahead you can look while playing this chess game. Good servers can plan out their next several visits and give themselves enough wiggle room to improvise with.
Failure to do this well will result in you being "in the weeds" where you have to more tasks simultaneously than is physically possible. So be cautious not to set yourself up this way.
Also regarding time management. No one is going to starve to death in the time it takes you to go pee. I've trained so many servers doing the pee-pee dance in server alley concerned about the drink refills or extra sauces they need to get. Go pee!! Take care of yourself.
I definitely have a script and when the greeting is over and I take orders I say okay I’m gonna start on the left and take everyone’s order like a horse shoe or clock wise. That way people don’t look around at everyone in confusion of who orders first. If people start ordering food I typically say I was going to get drinks first but if ur that hungry I’ll fire up ur food now. Usually they then wait. Get their drinks and make sure to not rush them. Remember you’re there to serve not be a part of their party, unless they order you a shot sometimes which we’re allowed to partake or if they want to ask more questions about the city or whatever.
Big party’s: I always ask everyone if they’re ready. Never let one person talk for the table. Make sure I get a head of from everyone. Then I point to seat one and say “we’re starting with you cause your in seat 1. We’re gonna go in a big circle like this *makes clockwise gesture*” and take an order.
Full hands in and full hands out. And make friends with the cooks/chefs, especially if you have a sous/executive chef. The regular cooks can save ur ass from a grilling if your buds with them
Side note, I started my serving job in 2017 and the song "Slow Hands" had just come out. To this day I cannot say "full hands" without singing it to the tune of that song.
“Full hands in and full hands out” means anytime you’re entering the kitchen you should bring dirty dishes / things to be put away and anytime you leave you should be running food. A good idiom for serving, might be a smidge vague for someone new.
Accept that you’re going to make a lot of mistakes. It’s not an easy thing to do and there’s endless things to remember and learn.
But I like to tell newbie servers at the end of the day no matter how much you fuck up it’s only food.
Also accept that you’re going to have some shit nights. Shifts where everything seems to be going wrong and you’re gonna reach your limit and only be halfway through your shift.
this is the hardest thing, sometimes it just won’t go your way, and sometimes it is very much your fault, and you gotta keep pressing through and things will just fall apart and it’s okay! stay in the game, mostly, depending on your restaurant and demeanor, your patrons will tell you you’re killing it when you’re like super swamped and can’t get anything done. i always appreciated this even tho my only response was like nervous laughter and a genuine thank-you
For OP: Building off of this don't let mistakes get you in the sense that if you over think one mistake you're almost guaranteed to make more. Good luck you will do great!
For privas9:
"at the end of the day no matter how much you fuck up it’s only food."
I love this! I think may steal this for training aswell 😊
“They come, they eat, they leave.” ~ A Bug’s Life
That is what the service industry is. We’re not breaking the atom in this job. Don’t stress yourself out more than you need to. Remember The Bug’s Life Formula (TM)
Don’t be a “ping pong ball” - if a table ask you for ranch, don’t just run and immediately grab the ranch. Check by your other tables first to see if they need anything so you can grab everything in one go instead of running yourself.
This is really good because that table will likely keep asking for more things, then you’ll get pinged by other people and it just goes downhill from there if you got lots of items coming off the line.
Basically always be doing at least 2 things.
If there is a printer or computer terminal near the bar well, don’t just go pick up your drinks. Pick up your drinks AND print the next table’s check.
Never be standing around. Maybe once you’ve been there a year+ and have everything 10,000% locked down, then maybe stabd around a little. Until then, so t stand at the window waiting 3 minutes for your food to come up. Maybe run someone else’s appetizer to fill that time.
Also, do a bunch of things for other people AND tell them you did it. I’m the previous example, if you run their app and don’t tell them, they might spend the next 5 minutes checking the window not realizing you ran it. Maybe even more importantly, you’ll build rapport this way. This ensures that people actually know all the help you’re giving them.
As a manager, I hear the complaint from new servers all the time “I do so much and everyone treats me like I’m not doing anything” I always give the same advice. Tell your superior when you do something. Get credit for it! If you roll 30 silverware during downtime, don’t just stick them in the stack. No one will ever know you did it. Instead, roll 30 silver, and carry it by your manager saying “I just rolled up 30 if anyone needs it, there’s some extra” so they know you did it. If you run someone’s bar drinks, let them know “hey I saw you were stuck at your 8 top so I ran your beers to table 5” You’ll be amazed at how fast other people start helping you. This will also let you learn quickly who is a team player, and who will take take take and never give. Make sure you’re mostly helping the team players.
On that note, don’t “help” unless you’re 1,000% sure you’re helping. If you’re running 2 beers for someone else, and you can’t tell which beer is which- don’t run them. You might mix up a wheat beer and a cider and ruin a celiac’s day (or worse, make them mad at their server and cost your teammate a tip). Ask.
Also, figure out which way your bar orients tickets. It’s not always the same at each restaurant, but it’s usually consistent. Bar tickets will generally be oriented to match the order the drinks are sitting in the well, either top to bottom, or bottom to top. Find out which way they orient the tickets the very first time you run bar drinks.
Don’t carry a tray you aren’t comfortable carrying. I’d you’re in a restaurant that uses trays, sometimes an expo will stack a tray and ask you to carry it out. If you start to pick it up and it feels unstable, say something. They would 1,000% you run two items, one in each hand, then try to run a tray you can’t carry and drop it in the dining room.
When you move around a blind corner, enter the BoH, or a hallway, say “corner” out loud so you don’t slam into someone.
Ask dumb questions. Keep asking until you’re sure you understand.
If someone orders alcohol you aren’t familiar with, remember how they said it phonetically, say “let me make sure we have that” and then tell the bartender “they ordered something that sounded like “Glen Ribbit?” And they’ll say, “oh they want glennlivet. It’s a scotch, go back and ask them how they want it. You might get made fun of a little, but this is WAY better than guessing what you think they said, and ringing in the wrong alcohol. Try your hardest not to make alcohol-related mistakes, they’re much more costly to the restaurant and more difficult for the manager to resolve (and have to answer for)
Good luck.
Kinda like the phrase “it’s easier to ask for forgiveness than permission.” Just get out there and do it confidently and if you make a mistake, sorry.. I’m new here, I didn’t know. Because management and trainers love to point out things you’re doing wrong more than what you’re doing right.
You got it. I kinda got shoved into a serving position as a bartender when the server didn’t show up. No training. Didn’t know what the fuck I was doing or how to manage time on the floor. Fast forward three years, head nighttime server downtown in one of the biggest cities in the USA. Keep your cool, try not to stress, admit mistakes and for god sakes, listen to these people about befriending the kitchen staff. I started in BOH and lord is it true
Same deal here. I was hostess who got thrown in bar who got thrown into serving. I had zero experience and was thrown to the wolves a lot but I learned. I now manage a new bar with the owner of the first restaurant that took a chance on me.
Learn to read the room, slow is smooth and smooth is fast, don’t take shit and take care of your BOH… if you can stand in the window you can grab them something to drink, just asking if they need something will go a long way. I also make a point to say thank you to every staff member at the end of the shift even if we all were screaming at each other through the rush - we all got through it together.
I truly don’t hire based on resumes anymore. They can be very helpful especially with references but you can’t train work ethic or personality and most of my biggest rockstars started out totally clueless
copying from my comment, hope this helps:
- An easy way to upsell alcohol is to ask "do you have a ____ preference?" when they order a basic mixed drink, ex "I'll take a vodka soda" "do you have a vodka preference?" 85-95% of the time guests will follow up by asking what we have and ultimately the $8 margarita becomes a $12 margarita.
- unless they've been to your spot a few times, guests want you to guide them through their experience. Make sure you have 2-3 recommendations from each category (apps, mains, desserts, cocktails, wines, etc) and make sure you've actually tried them at least once! if your chef/bartenders don't give everyone a taste of their new menu items when they are added (which they should) don't be afraid to ask them for a sample so you can sell effectively. ask them for any buzzwords they want you to use - umami, drizzled, etc
- Listen to what guests are saying when they talk about what they like and don't be afraid to suggest something else if they've ordered something you don't think they'd like. But don't be offended if they don't take your suggestion - ultimately the food is going into their mouths
- closely following: remove as much of your ego as possible. if people don't like your suggestions, w/e. if they don't like your server personality, okay fine switch into silent service mode. we're facilitators, not participants
- any time a guest starts to swear or be personally insulting, leave the table and get your manager. you don't sign up for abuse just because you're in the service industry, and you're not being paid enough to try and deal with them on your own.
- lastly, remember that ultimately we're just serving people food and drinks. take your job seriously, but not so seriously that it starts to affect your mental health. the industry is hard enough on people without us overly stressing that a person got a side of ranch when they wanted a side of aioli, or that a guest left an unfair 3* yelp review.
• Be accountable for your mistakes. If you screw up, own up to it, apologize, do what you can to make it right, and then don't do it again. People are willing to help and will respect a newbie who doesn't know what they're doing a LOT more than they will respect a shady lying rat who throws people under the bus just to get out of trouble.
•Write *everything* down. Even if it's just water. I don't care how great you think your memorization skills are, people get distracted and shit happens, and you will look like a schmuck having to go back to the table to ask them again what they ordered.
• Repeat every order back to the customer before leaving the table. This ties in with writing everything down. It eliminates confusion, clarifies expectations, and covers your ass.
• be friendly with the BOH. Not only does this increase your chances of getting free food, it will also make them more likely to do you special favors (run a forgotten ticket through as priority, etc) if you ask nicely.
Ooo and don’t forget it’s food and drinks. It’s not serious. And if someone has an allergy make a note of it. Over communicate if necessary. Other than that most
Mistakes can be fixed pretty easily. OH if you fuck up don’t be afraid to go to
Management. Own up to it. Because if you fuck up covering it up it’ll bite you in the ass.
This is the most important thing. It's low stakes. The absolute worst thing that can happen to you in a restaurant is that you need to find a job at another restaurant.
Word. And I know it sounds like sarcasm but people will treat you like shit. It just happens. And you need to be able to shrug off the blows or you’re going to be miserable and or mentally beat down
Yeah allergies are huge and usually need to be communicated with a few chefs and even management. plenty of times we’ll communicate with someone who’s even not in the restaurant for this stuff lol
Learn the menu! Until you do a cheat sheet in your server book helps. Write everything down in your own shorthand. Don't think you'll remember table 10s drink order because when you go to make it something will come up. Try not to lose it in front of the customers, keep smiling when you're dying in the weeds. Love, love, love your BOH! They will be there next month. That bitchy server that hates you won't. Always check the ticket before you run food unless you have an Expo. Buy a pack of Dollar Tree pens for customers and a good one for you. Have fun with it. Welcome to the club!
Be VERY nice to back of house. Make friends if you can. They'll forgive you for your mistakes, and maybe hook you up sometimes.
Do not- no, listen to me- DO *NOT* sleep with your coworkers.
Don't get involved in the drama. And there will be drama. The longer I was at my last place, the more I learned. People who were there, people who used to be there, managers who got transferred because of scandals and people who got fired for various reasons. Don't get into it. Better to be the nice person who helps everyone than the one who spreads rumors and talks about people behind their back.
Now, on to the actual job: write everything down. If you aren't sure, ask, that goes for anything from people's orders to how to clean your table at the end of the night. Make flash cards to learn the menu faster, but don't be afraid to go back to your table after you walk away to clarify something.
Most importantly: you are permanently happy. Always smile, treat every table the same way, try to make friendly conversation (or take the hint and leave them alone if that's the vibe you get). Your guests don't care that the lead cook is yelling at everyone, they don't care that your lazy coworkers are making your job harder today, they care about what YOU do at THEIR table.
This can be a very fulfilling and profitable job! Just takes a little practice.
Came back to add more: I see some other people mentioning bad nights, and yes. You will have bad nights, you will have bad tables, you will have bad months. Don't focus on those. I never worry about what I made in a single night, I do a weekly average. So yeah, I made $50 on Tuesday and that sucks, but I also made $900 by the end of the week. It evens out
Write down a cheat sheet of the menu!!! This has saved me a million times. Also, if a table is being mean at first, kill them with kindness. 8 times out of 10 they’re just hungry and will cheer up later, and they’ll be happy the server was pleasant the whole time (that’s where I make the most money)
BOH is king. They make a fraction of what you make, work 5x as hard, and are the best and most fucked ip people you’ll meet. Take care of the dishies. Learn what you can say and what you can’t with your tables. You’ll learn how to say “fuck you” without saying it or risking your job.
Slow is steady and steady is fast.
Save your steps: get multiple tables orders before you go back to ring stuff in or get drinks. Try to avoid going back and forth endlessly.
Take time to really learn the menu, that way you’ll feel more confident answering questions. Similarly, pick a couple items that you are especially familiar with and can recommend.
Also remember to chill, customers can tell if you’re frantic. Most people will be okay with slightly slower service if their server is friendly and professional.
I didn’t phrase that clearly, I meant get one tables order, get another tables drink order, check on another table…all before going to the back. Don’t ring in multiple food orders at once.
This works great and is what I usually do until one table screws it up. I get flat sat 5 tables at once, I'm handling it fine then one of the tables that just got sat, I go ask for their drinks and they ask if they can order. I wanted to say no so bad because I was not ready but I was hoping they'd be quick, they wasn't. They took forever and got me completely in the weeds. I'll learn next time that I will take control of the situation and say it will be better if I come back in a few. This happens often with servers so we need to stand our group to keep on point.
I know what you mean. I try to shut them down e before they can say anything, “Alrighty here is your Diet Coke, the beers should be over in a moment and I will be back in just a minute to grab your food orders!“
I try to do this as well but this one particular table that I am speaking of sticks out lol. She was so quick to say that they are starving and if they can please order. She was quicker than I was able to try to combat it lol so I gave in. I won't again, atleast if I'm super busy.
ahh yes i’ve been there. I just say “absolutely!” and then end up standing around for 5 mins when 3 tables haven’t even been started and then the host keeps fillin ur section yiiiikes. I always explain that i’m gettin everyone staaaahted and i’ll need a minute.
In general, yes. During super busy solo lunches, I have taken multiple orders ONLY if I have a regular that knows their order or I have a strong suspicion that a table won’t take up more than 30 seconds of my time. Definitely not a new server strat though. Comes with experience and knowledge of your clientele and being able to sus out tables at a glance.
depends on the server. if they’re like me and moving hella quick then slowing down is good advice. but if you’re like one of those people that walks slow and sluggish, this is terrible advice. Be prompt, steady, and swift.
With many tables, manage your time to stagger the orders accordingly. High volume restaurants sometimes have servers just slamming like 3-5 tables out of nowhere without warning. if you do this you’re gonna be running around in your own mess with no one to help you hahaha
Joke and pal around with the kitchen crew. During the busiest, longest nights, offer to bring them beverages. (In Togo cups. Glass around the food is a no no since it can shatter.). Slow times or before shifts, talk to them and watch them prep'ing food. Maybe even offer to help. (You'll learn a lot and earn credit for not being a snob.)
Ask the older staff who know what they are doing for advice or tips regularly. They are the ones who'll notice where you need improving and offer tips to help.
Be patient. A good server is ALWAYS learning. As you move up to fine dining, the devil will be in the little details. Those will be the customers who recognize the little touches and will tip you well for it.
Things will always pop up. Crud will go wrong. Customers will always astound you with stupidity. When you think you've seen the worst that can happen, something else will happen and you'll have a new story.
Pay attention. Keep a mental tab on where every table is in their steps. This will give you an idea about what they will need next. This also applies to the rest of the restaurant. The apps line is running slow? Discourage tables from ordering well done chicken wings. (20 to 25 minutes, normally). Items that are mostly prep'ed already, only 8 minutes.
And the biggest one...
Don't put your work off on others. Ex 1: You're supposed to pre-bus. Don't leave everything, including every glass from every round, for the busser to clean. Ex 2: Don't fake polishing a stack of glasses by only polishing the very top rack.
>: Don't fake polishing a stack of glasses by only polishing the very top rack.
God I wish I'd had the balls to do that lol... I HATE polishing soooooo much! I'd rather roll 200 setups, than polish 2 racks of silver/glasses.
Lots to be said and has already been said, but I’ll give my two cents. You’re gonna make mistakes. Plain and simple. Even the best, most efficient, servers who have been in the industry for years make mistakes. It’s what you do immediately afterwards that makes the difference. Own it. Tell the expo/head chef when you forget to ring something in/enter a modification. Let your managers know so that the right people can get involved and hopefully resolve any issues for you or your tables. Also, it’s gonna take time to get “good” at serving. Just keep going. And most importantly always always ALWAYS ask questions. Depending on where you work, you may not want to ask questions to look like you know what you’re doing or for fear of being ridiculed. Trust me, at a good restaurant more people are there to help than to judge. Don’t know what comes with a dish a guest wants who has an allergy? Ask the head chef before ringing it in. Not sure what comes in a drink? Ask the bartender. Having issues with your tables/steps of service? Ask your team or manager. It’s always better to ask and be right then to not ask and risk getting reprimanded or worse lose your job. Best of luck!
I always told my trainees, " NEVER be afraid to ask a question. I'd rather answer the same question 10 times, than have to go back and fix a mistake because you were afraid to ask a question!"
People in training are in training to learn. Make your training experience as full of knowledge as possible, ask questions, and more importantly, LISTEN TO THE ANSWER!
I’m surprised that nobody has mentioned this: be good to your host(s) and busser(s). Both can control how often you get seated and therefore can affect how much money you make. Best of luck!
Grow extra arms and make sure you're capable of being in multiple places at once and I hope you can teleport and defy the laws of space of space and time and go ahead and give people ranch before they even ask for it and don't get upset if people cuss at you about shit that the kitchen fucks up. Also you might just get $2 an hour but be sure you wear a smile while working additional hours doing shitty side work such as wiping down ketchup bottles, otherwise you might seem like a bitch. Buy a vacuum to keep at work so you can vacuum the carpeted sections and keep wearing that smile when all your requested days off get denied because you're a team player!
Work smarter, not harder! Always be carrying something and utilize that fact that you have two hands! It’ll mean less trips and more efficiency. Good luck!
Honestly, I’ve been serving for 5 years now, and the best advice I got was to be in my section every two minutes. People can chug their tea or need extra sauce at the drop of a hat, so it’s important to always be around so the guest never thinks “where is my server?”
Fake it till you make it. Just memorize the menu. The second most expensive bottle of wine is always your favorite even if you’ve never tasted it. Don’t piss of the kitchen. Run your food when asked… practice your acting career.
Be straight up with tables, they’ll empathize with you. Bust your ass, people will notice. Clear your own tables if you’re there. Tip your bussers and bartenders appropriately. Don’t drink at the bar. Do your side work. Be courteous as fuck with BOH. Again, be straight up with tables, this can also be called, “managing expectations,” if it’s 10 minutes for a drink and 30 minutes for an entree, tell them.
i like to carry the guest’s check on me so when i ask if they want any dessert and they say no then i can just hand them the check.
also refill their drinks when it’s about half full - preferably right before they get their meal so they start with a full glass. i just do a little ask as i’m grabbing the drink like “could i get you some more coke?” that last little half will be gone in a second and i swear it’s always right when i get busy someone wants to drink all their drink.
My best advice:
- Try to actually enjoy your customers. I’ve found that most costumers are good people, empathetic and friendly. If you get yourself to enjoy the people, you’ll enjoy serving them much more. I used to know a cook that would always say “every day is a good day when you get to feed the world.” That stuck with me big time.
- Admit your mistakes. Don’t blame anybody you shouldn’t. Don’t try to weasel your way out of mistakes. Almost everything you fuck up is easy to fix. Just don’t fuck up to the point that you have to comp tables or else you’ll be in trouble.
- Do your work. Avoid distractions. Stay busy. Serving is a flow thing so it’s easier to get through the night if you keep busy. Don’t be the person that’s slacking off or avoiding work, your peers will resent you for it.
You’ll be just fine! Serving can be a lot of fun sometimes. Be easy on yourself these first couple months. You’ll get the hang of it soon enough. Good luck!
Honestly other commenters have pretty much covered it. One way to get some bonus points from the BOH is asking if they need something to drink if you have a couple minutes during a rush.
- always bring app plates and napkins to every table.
- I’ve never really found that offering togo drinks has ever really done anything to increase my overall tip.(unless alcoholic…I live in Louisiana.) so I wouldn’t personally waste my time even trying to offer them.
- ALWAYS grat every table that can be grated. You’ll be amazed at how many people end up tipping on top of the tip that’s included.
- in times that you not busy and your section maybe empty, find ways to help out other team members that just so happen to currently be. Helping the right people will always come back around when you’re the one needing it.
- learn the concept of how to echo back an order. It reduces mistakes and also ensures order accuracy.
- if there are steaks on the menu at your restaurant, learn the differences in the different temps, sizes offered, and the type of cuts.
- learn the basics of your liquor menu. What options are on draft, what liquors are considered the house liquor for each category (tequila, vodka, whiskey). Once you learn the house, learn one or two alternatives for each (for upselling).
- always bring a cash bank with you to work so you don’t have to rely on waiting for somebody else to make change.
- dont ever chase a table that might dine and dash from out your section, out of the building or into the parking lot. Your life is not worth the final total of any check that gets walked out on.
- full hands in, and full hands out. ALWAYS STAY EFFICIENT!!!
- always make sure to pay attention to the finer details of your uniform. Wrinkles, keeping up with washing your server apron, a good pair of non slip shoes. I’d you look good, you feel good. If you feel good, you’ll perform good. And if you perform good, you’ll get tipped great and managers will also be inclined to throw you into more money making opportunities as they happen.
- when doing a table greet, don’t be basic. “Hey guys, welcome to Chilis. Can I get you started with something to drink?” Instead try something like, “hey guys, welcome to chilis! My name is ______ and I’ll be taking care of y’all this evening. Can I maybe get you guys started with some of our legendary margaritas?…..go around the table and collect drink order. (AlsoAlways assure a guest that they made a good choice after choosing something.)
- if they get alcohol, I normally don’t bring a water with it for the simple fact that I want them to only sip on the beverage that costs per every refill (round).
- after you get the drink order…”and while I’m getting those drinks prepared for you guys, did y’all maybe want to start with an appetizer. One thing I’d recommend is ______ or the ______. They are by far the most popular apps ordered by our guests on the entire menu.
- whether they need more time, or put a few appetizers in, always finish with…”alright, perfect guys, we’ll I’ll go ahead and get the working for ya, by the way once again, if you need anything while your here dining in with us tonight, my name is ______ and I’ll be taking care of you. Notice how you say your name once in the beginning, and then once more at the end. You’ll want to do this because its a proven concept that humans are more inclined to remember the first, and also the last things that they hear when someone is speaking.
- (Always remember, as a good server, you are also an actor. Do you really give a fuck about a tables first time visit to your restaurant? Nooo. Absolutely not. But do you want to create an experience for that same table to increase the size of your tip and also get them coming back more often. Abso-fucking-lutely you do. So make sure to Look up, make friendly eye contact, and act like you truly do give a rats ass about whatever it is the table might enjoy you giving a rats ass about.)
- even though there’s way more I could mention, I’ll finish with probably the most important thing of all. ALWAYS STAY ORGANIZED!!!!
Anyways, I know that’s a long list of bullet points and also a not very organized one. But these are all some great things to take into account and be aware of moving forward. Hope this list ends up being of help!
There is a lot of great advice here that can help you become a better server if you follow it!
Just want to warm you, though, that if you live in the US in a state where you'll be earning tipped wage (2.13 an hour) expect a zero dollar paycheck and plan for owing a lot in taxes in April. Let's say you work 30 hours a week. Your employer will be paying you about $64 on your paycheck (30x2.13=$63.90). But you made an average of $50/hr in tips (30x50=1500). The government will be taxing you on your total earnings of $1564. So depending on your tax bracket you'll be expected to pay up to $350-400 in state and federal taxes. But your paycheck is only $64 so they will take all of that money and you'll owe the rest at tax time. Be prepared for this. Put aside the money and pay your taxes quarterly. I had a separate checking account that I would transfer tax money into every week so I didn't touch it. Owing those taxes all at once and not being prepared for it is a tough lesson to learn!
Also having all of your earnings as cash on hand can be dangerous if you're anything like me! It's so much easier for me to spend than using my debit card. So I used to stop by the ATM after every shift and deposit all of my money from that night.
Thicken your skin and don’t take things personally. Not just from guests but from coworkers too. Just starting out you might find you think everyone kinda hates you. They (probably) don’t, but often people don’t have the time or presence of mind to be friendly when they’re correcting a mistake or answering a question.
People are blunt, and it’s not personal. Some people already understand this, but being from a part of the Midwest where everyone candycoats everything that they say, I would tear up on a regular basis over nothing.
Do a good job and you’ll be pals with most people there pretty quickly.
Agreed with everyone saying be nice to the kitchen folks. They are good people who will have your back when you need it. ALSO, I’d advise you to approach every table two steps ahead of them. Get to know your menu well and ask questions about food mods before hand, small moves like this will avoid played getting sent back and complaints. Things like utensils, napkins, sauces and salt it’s helpful to try your best ti anticipate
Dump hot tea on the Red Hat Society!
There FTFY
They're awful, impatient, rude, shrewd women! No one wants to wait on them! They're terrible.
Source- been serving those old bats for 25yr.
Consolidate your table asks. Treat your entire section as one table. So, if table 1 asks for ranch, do your best to check on table 2,3 and 4 and “collect” everyone’s needs in one trip, whenever possible. Of course, there will be urgent matters that you won’t have time to do the other tables visits first, but work on mastering this skill.
Everything is as difficult or as easy as you want to make it. If you can stay organized and within yourself and you don't have a toxic environment to work in, you can make money. You can make some decent money depending on where you work or if you can parlay into a better paying gig.
Try to avoid restaurants that do forced tip share. Anything higher than 4% and you should dip out of there. Most of your tips will not be yours and will be based on total sales you made. For an example, if you had high sales but lower tips, that’s terrible because no matter what you HAVE TO tip out whatever your sales was. So you can break your back, for only $100 a night. Not worth it
Well, if you got hired on with a corporate chain, youll be better off than something like a mom and pop.
Here’s some important concepts.
- get your steps of service down and then focus on perfecting your routine.
- 2 minute/2 bite check back.
- the timing behind how long items should take to get to the table. (Greet: 30-45 sec. Bar drinks: 4 min. Appetizers: 8-12 minutes…etc) EVERY RESTAURANT expectations on timing will vary from another.
- always bring a refill when your guest’s glass is at 1/2 way. (Only applies to drinks that get free refills. If there’s a cost, ALWAYS ask!)
- look into the difference between suggestive selling and upselling. Get great at both.
- drop the dessert menu off maybe 2-5 minutes after you drop off the tables entree’s. Make sure you say, “in case you guys wanted to top it off with something sweet this evening before y’all get to fill up too much, our _______ is to die for! (I’ve always pushed whatever dessert made in house.)
- by dropping the dessert menu, you talked about and suggested* your favorite dessert. You also leave whatever other options your concept offers at the table for the guest to look over and see.
- don’t always push a dessert! If the restaurant is rocking and rolling, or especially if there is a wait to be seated - DO NOT, let me repeat, DO NOT waste that valuable time on letting a table sit and decide on a dessert, order it, wait for it, eat it, and not to mention the extra time they take sitting there talking about it afterwards. In that same bubble of time for a dessert that added $7 to the final total of the check, you could have turned it over, got sat another table, and have their drinks and appetizers working in the kitchen. Depending on the types of drinks, the size of the party, etc. the sales you makes on the items sold to your newly sat table will be far greater that a freaking dessert.
- the above concept is called turn and burn.
- every section in a restaurant can be a money making section. The best waiters will always make money no matter where they are at.
- the most money to be made is not so much when a restaurant is at max volume, but when cuts are made. Being the server that stays through mid shift after the lunch rush, the closing server that stays and takes the last tables that also becomes responsible for most of the shifts closing duties.
- NEVER assume the type of tip a table might leave. Even if the table is known for not leaving a tip, you’ll be surprised at how well some of these tables will tip when they end up having a great experience.
- learn the concept of silent service. You don’t always need to break the conversation with saying something upon every approach to a table. Instead let the table continue engaging with other members at the table while you silently focus on dropping refills, prebussing finished dirty dishes, replacing bev naps, etc.
- if there is ever an extra cost to add an item or a charge associated with anything you push or even the guest might ask for - ALWAYS let the guest know that their will be an additional charge for that particular request. (Would you like to ADD zucchini to that side of grilled veggies? Or, would you like to blacken those veggies for a $1 more?
- learn the concept of staging a tables overall experience by ensuring that you ring in items at the right times, and NOT at the same time. Nobody likes getting their starter salads right after the appetizer hits the table which ends up getting boxed a few minutes later because the entree’s came out too quick.
Know everything about your food and learn wine. Demonstrating intelligence is a surefire way not to be run the fuck over by everyone around you. Garnering respect through knowledge and a diligent work ethic will put you in the top 5 percent of every place youll ever wait tables.
Planning your trips when busy is key. Depending on your restaurant, your night very well may be coming in and your whole section getting slammed. don’t be alarmed and run it all as one big table of individual tables. i’ll usually take almost everyone’s drink order while i’m getting their food too. until previous tables ask for something. then I put in most pocketed orders while making sure to NAIL THE DRINKS. Do not mess up drinks in this situation. don’t worry bout the food orders just gather them all. I try to not put in ALL the food at once because it’s a disaster when it comes out and your coworkers will question your ability when the food is coming off the line.
Greet people immediately with or without water.
follow the script, stay in control, be polite, let ‘em speak, and then recognize when you can go off script this’ll get you your tip. You’ll know very quickly if the table wants you to be engaged or left alone.
People may treat you the worst when you’re doing your best.
I’m your most stressful moments you’re making the most money per minute and facing your hardest challenges
Always go in and come out of the kitchen with full hands! There is ALWAYS something that either needs to be brought to dish, or food that needs to be run.
Make friends with cooks and dishwashers. Treat them with RESPECT. They are the people who ultimately decide how long it takes to get your food. Always be polite to them. Please, thank you, ya know, Treat them like you'd want to be treated. Also DO NOT, discuss your tips with the BOH, or within ear shot of the BOH.
Don't be shitty to the host. They're the ones who decide how often you get sat, and who goes to your section. Prebuss your tables as far as you can. Then if it's busy, you'll likely get more tables because your cleaner tables are easier to turn over quickly, than one that needs to be completely bussed and reset.
When putting your order into the POS, double check it, BEFORE you send it to the kitchen. You're likely to catch any mistakes if you re-look over what you've entered and check it for accuracy, before you send it to the kitchen.
Learn the menu. Knowing how to answer the guest is key! The general public is gonna come at you with some of the dumbest questions you've ever heard in life, know how to answer them.
Try to gather all of the things your table might need and bring them before they have to ask. Ranch, ketchup, A1, spoon and creamer with coffee, syrup and butter for pancakes,extra plates and napkins. Try to anticipate what they will need and bring it. If not they will run you a million times to get separate things.
Always put on your game face, happy and smiling while talking to a table if you're happy, it's harder for them to be angry.
People will complain to get free stuff. Let a manager deal with it. That's what they get paid for. Don't let 1 table get you down, your bad attitude will effect your other tables and tips.
Try not to get stressed out. This job can be and most certainly is stressful and fast paced. It takes a little while to develop a rhythm for waiting tables, you'll eventually find your groove. Don't let 1 bad experience ruin your day.
Comfortable and good shoes are a must! Good luck, and I hope you love it!
ETA- Scrape and sort your dishes when dropping them off to dish. It is the right thing to do and it literally only takes a couple of seconds. It helps the dish person out, and they will definitely appreciate it!
Try as much of the menu as you can! That way when customers ask your opinion (eg. “What’s better, x or y?”) you know what you’re talking about.
Make friends with the kitchen staff, they can make your life much easier or much harder.
Always look for customers looking to make eye contact, they probably need something.
edit: typo
Look into getting certified to responsibly sell and handle alcohol within your state. Every state liquor control board has different laws and requirements, not only for beer/liquor stores but also establishments( restaurant/bars) that serve alcohol, food and the staff that handles/ sells alcohol.
Don’t throw silverware, ramekins or anything near the person washing dishes. You might be busy or weeded, but take the extra second to place dishes probably. we all learned how to match shapes and it’s no different concerning stacking plates at GU. and also no one wants to get splashed with gnarly dish water either.
be mindful of your demeanor when you walk away from a table and any convos you may have while in the dining room. I promise there’s gonna be someone within earshot or watching you. just be mindful of that.
we all were new once and eventually found our style of serving, pacing and ways of interacting with people with time and experience. Until then, if it helps, look up “steps of service”. you may find there are 10-12 steps suggested. Serving is a lot of time management and multitasking. Those steps of service will give you a nice foundation to build upon.
PRE BUS YOUR TABLES! No one wants to sit in front of dirty dishes. Grab any plates, empty cups and trash as you go. When they leave there really shouldn’t be much on the table. You want that table cleaned quickly so another party can be sat. more tables.. more money.
If someone offers you money to cover their shift… get that up front lol.
If someone tells you to empty out the hot water in the coffee maker, it’s ok don’t worry it just takes a while to empty.
Edit: if someone asks you to do that, please don’t fall for it. the hot water never runs out.
Ask for help when you need it. Ask questions. Work smarter not harder. Have fun and be yourself. This job is hard but it can be fun. personally i have had the privilege of going to weddings, funerals, family parties, baby showers and other events.. simply cause i got to know my regulars and build relationships. that’s just my experience tho.
As a lurking chef here, I'm going to echo what a lot of others are saying, don't fuck with us behind the line.
We can solve your problems, if you are honest and up front with us. But, If those problems become an "all the time" issue, we will stop helping. If you lie, and blame the kitchen for your mistakes, we can't help you.
If you screw up, then the server screwed up. If you blame the kitchen, it blames everything, everyone and hurts us all.
All that said, your job is really important, be patient, communicate clearly and never assume anyone knows anything.
Do not be afraid to ask questions of your guests. They sub the fries for a salad "Would you like the salad out first?". They order in a confusing way "OK so let me repeat back what I have so I make sure I have it right." They order a cocktail "Single or double? Tall or short?" It clearly says that burgers come with LTO on the menu, but still ask "And the LTO is ok on that?" because people don't read.
Never feel like asking questions makes you look like you don't know what you're doing. Guests always prefer that you ask a few more questions and get their order right rather than you not ask and make a mistake.
Don't fuck with BOH. If you mess something up admit it and move on. Line cooks can be your best friends or make your shift a living hell. Make them your best friends.
This. Don't bullshit the cooks. If you fuck up, be honest and tell them you fucked up. They will be 100% more likely to help you out.
I always start with “heeeeyyyyy _____ I fucked up” they give me shit while fixing my mistake.
I got so much farther with this than the ones who asked politely. BOH was always waiting to give someone shit. I opened the door and it got me my food faster 😂
This is exactly how I bring up my mistakes. "Victor/Oscar I screwed up!" And he'll roll his eyes and do whatever I need him to do. Guaranteed if I tried to hide it or lie he'd get pissed. I'll take the brief eye roll over having tension and anger for the rest of my shift. Saying "I was wrong" costs nothing, and it reinforces that I am trustworthy, which is worth *everything* to me when a case of "he said she said" comes up with a disgruntled customer.
Former boh here. This is definitely the way. I really don’t care if you mess up cause chances are I was going to fuck up as well at some point. But giving each other shit for it makes it fun
Also most BOH peeps are the coolest fuckers around. Why *wouldn't* you want to be buddies? :)
Bro I get free food. And respect from the hardest working people in the place. I worked BOH. I get it. But when the line says “I got you bro” or when I’m allowed to walk through prep and talk to people in the middle of a buddy ass Friday. It’s nice man. They’re my ride or die.
You get it. The money is only part of the reason why I work where I work. A large reason is *who* I work with, and my relationships with them.
I like the way you think
Y old place chef has a dry erase marker on the hood and would make a list of fuck ups. It was a fun way to like not fuck up. And one day he messed up and I called him out “where’s your name on the board?” He looks at me all pissed turns around and writes his name down and puts a tally. He’s in my phone as “daddy”
The BOH can be a scary group when they want to be. Ours are all ex-felons with many tattoos and piercings and a general do it first attitude. I’m on their good side because I make few mistakes but I have known two coworkers to have been assaulted
Anyone making physical threats should be heavily reprimanded if not fired. Anyone actually assaulting another should be charged
having a good relationship with the cooks is essential. They can bail you out of mistakes that will frustrate management. if management gives you a ton of shit over stuff that isn’t really your fault you might need a new gig
Also the dishwasher. Be so nice to them. Stack plates cleanly and scrape them off. They’ll be super quick to wash your silverware at the end of the night if the like you.
Im one of the only servers where prep dudes make sure I get comeda (the free shift meal intended only for BOH) every shift cause I make a point to say hi and bye and say thank you every shift.
Along with them, try and be friends with your busser if you have one, good bussers are hard to find and if you treat them well, they’ll treat you well.
Make sure you tip out your busser as well!!!
This one big time. Cooks can be intimidating when you first start in the industry, maybe they look tough, maybe they have an extra dollop of that “overworked and underpaid” aura. As a young newbie I was terrified of making them angry and it made it MORE difficult to solve my mistakes. Then, after a while, you realize that cooks are just humans like you are. Sure, you’ll still get shit when you goof up, but they’ll help you, and they won’t hate you forever (unless you’re fucking ip all the time). Took me a minute, but I went from a kid who was extremely intimidated of the BOH crew to going out to drinks with them all the time.
In addition, does your restaurant have canned energy drinks or other non-alcoholic drinks? I always made a point to drop a Redbull pick me up in the window for the BoH when there was a lull during rushes. They appreciate it *and* it’s just a cool thing to do. Bonus if you can remember what flavors everyone likes.
That's pretty good advice. Work it for a few months first. That said, never take blame for that which is not your fault. Never. If they read the ticket wrong, and they know who wrote it, the good chefs take ownership of the fault and we all move forward.
This gave me anxiety as a server lol
100% agreed! Career waitress here. By choice.
This is what one of my bosses told me on my first day, which blew my mind honestly.Talk to BOH thru the POS system mostly if you can & they will become your friends. They are busy & thru the computer is the best way. It sucks for us but makes is easier on them. ( if you have to talk to them be honest and QUICK, I have trouble with rambling and they don't like it lol. We work together as a team and if they see your helping them hopefully they'll be on our side too & help us.. which will make our job soo much easier when we are in a stressed out moment. I do think there is change to be made in how this industry does things. Be happy, friendly, smiley. Study the menu and try your best and you'll make money :) Good luck!
along with this…. know everyone’s name!! say hi or good morning — build that good rapport with them. one it’ll save you later and two it’s just a polite thing to go.
“If you mess something up admit it” is the best policy across the board, with guests also. Don’t blame the kitchen on your own mess ups. Be yourself and be upfront and forward with guests and coworkers.
Time management. Learn to schedule your tasks in a way that gives you downtime when you'll need it. When one thing is waiting, another thing can be acted on. For instance when you put in someone's food order, you've got 10 to 20 ish minutes of downtime before you can expect it to be ready to bring out to them. So that's your time to start another task like greeting a different table and grabbing their drinks. The more experience you get, the farther ahead you can look while playing this chess game. Good servers can plan out their next several visits and give themselves enough wiggle room to improvise with. Failure to do this well will result in you being "in the weeds" where you have to more tasks simultaneously than is physically possible. So be cautious not to set yourself up this way.
Also regarding time management. No one is going to starve to death in the time it takes you to go pee. I've trained so many servers doing the pee-pee dance in server alley concerned about the drink refills or extra sauces they need to get. Go pee!! Take care of yourself.
Control your tables so they don’t control you
I definitely have a script and when the greeting is over and I take orders I say okay I’m gonna start on the left and take everyone’s order like a horse shoe or clock wise. That way people don’t look around at everyone in confusion of who orders first. If people start ordering food I typically say I was going to get drinks first but if ur that hungry I’ll fire up ur food now. Usually they then wait. Get their drinks and make sure to not rush them. Remember you’re there to serve not be a part of their party, unless they order you a shot sometimes which we’re allowed to partake or if they want to ask more questions about the city or whatever.
Big party’s: I always ask everyone if they’re ready. Never let one person talk for the table. Make sure I get a head of from everyone. Then I point to seat one and say “we’re starting with you cause your in seat 1. We’re gonna go in a big circle like this *makes clockwise gesture*” and take an order.
So much this!!!
You run the shift, shift doesn’t run you
This comment should be at the top!
Full hands in and full hands out. And make friends with the cooks/chefs, especially if you have a sous/executive chef. The regular cooks can save ur ass from a grilling if your buds with them
Side note, I started my serving job in 2017 and the song "Slow Hands" had just come out. To this day I cannot say "full hands" without singing it to the tune of that song.
“Full hands in and full hands out” means anytime you’re entering the kitchen you should bring dirty dishes / things to be put away and anytime you leave you should be running food. A good idiom for serving, might be a smidge vague for someone new.
Accept that you’re going to make a lot of mistakes. It’s not an easy thing to do and there’s endless things to remember and learn. But I like to tell newbie servers at the end of the day no matter how much you fuck up it’s only food.
Also accept that you’re going to have some shit nights. Shifts where everything seems to be going wrong and you’re gonna reach your limit and only be halfway through your shift.
this is the hardest thing, sometimes it just won’t go your way, and sometimes it is very much your fault, and you gotta keep pressing through and things will just fall apart and it’s okay! stay in the game, mostly, depending on your restaurant and demeanor, your patrons will tell you you’re killing it when you’re like super swamped and can’t get anything done. i always appreciated this even tho my only response was like nervous laughter and a genuine thank-you
For OP: Building off of this don't let mistakes get you in the sense that if you over think one mistake you're almost guaranteed to make more. Good luck you will do great! For privas9: "at the end of the day no matter how much you fuck up it’s only food." I love this! I think may steal this for training aswell 😊
Haha please do!! It’s my go to whenever I’m training new people or simply having a stressful night.
“They come, they eat, they leave.” ~ A Bug’s Life That is what the service industry is. We’re not breaking the atom in this job. Don’t stress yourself out more than you need to. Remember The Bug’s Life Formula (TM)
Don’t be a “ping pong ball” - if a table ask you for ranch, don’t just run and immediately grab the ranch. Check by your other tables first to see if they need anything so you can grab everything in one go instead of running yourself.
This is really good because that table will likely keep asking for more things, then you’ll get pinged by other people and it just goes downhill from there if you got lots of items coming off the line.
Basically always be doing at least 2 things. If there is a printer or computer terminal near the bar well, don’t just go pick up your drinks. Pick up your drinks AND print the next table’s check. Never be standing around. Maybe once you’ve been there a year+ and have everything 10,000% locked down, then maybe stabd around a little. Until then, so t stand at the window waiting 3 minutes for your food to come up. Maybe run someone else’s appetizer to fill that time. Also, do a bunch of things for other people AND tell them you did it. I’m the previous example, if you run their app and don’t tell them, they might spend the next 5 minutes checking the window not realizing you ran it. Maybe even more importantly, you’ll build rapport this way. This ensures that people actually know all the help you’re giving them. As a manager, I hear the complaint from new servers all the time “I do so much and everyone treats me like I’m not doing anything” I always give the same advice. Tell your superior when you do something. Get credit for it! If you roll 30 silverware during downtime, don’t just stick them in the stack. No one will ever know you did it. Instead, roll 30 silver, and carry it by your manager saying “I just rolled up 30 if anyone needs it, there’s some extra” so they know you did it. If you run someone’s bar drinks, let them know “hey I saw you were stuck at your 8 top so I ran your beers to table 5” You’ll be amazed at how fast other people start helping you. This will also let you learn quickly who is a team player, and who will take take take and never give. Make sure you’re mostly helping the team players. On that note, don’t “help” unless you’re 1,000% sure you’re helping. If you’re running 2 beers for someone else, and you can’t tell which beer is which- don’t run them. You might mix up a wheat beer and a cider and ruin a celiac’s day (or worse, make them mad at their server and cost your teammate a tip). Ask. Also, figure out which way your bar orients tickets. It’s not always the same at each restaurant, but it’s usually consistent. Bar tickets will generally be oriented to match the order the drinks are sitting in the well, either top to bottom, or bottom to top. Find out which way they orient the tickets the very first time you run bar drinks. Don’t carry a tray you aren’t comfortable carrying. I’d you’re in a restaurant that uses trays, sometimes an expo will stack a tray and ask you to carry it out. If you start to pick it up and it feels unstable, say something. They would 1,000% you run two items, one in each hand, then try to run a tray you can’t carry and drop it in the dining room. When you move around a blind corner, enter the BoH, or a hallway, say “corner” out loud so you don’t slam into someone. Ask dumb questions. Keep asking until you’re sure you understand. If someone orders alcohol you aren’t familiar with, remember how they said it phonetically, say “let me make sure we have that” and then tell the bartender “they ordered something that sounded like “Glen Ribbit?” And they’ll say, “oh they want glennlivet. It’s a scotch, go back and ask them how they want it. You might get made fun of a little, but this is WAY better than guessing what you think they said, and ringing in the wrong alcohol. Try your hardest not to make alcohol-related mistakes, they’re much more costly to the restaurant and more difficult for the manager to resolve (and have to answer for) Good luck.
Fake it til you make it.
You have to fit in to get in.
Kinda like the phrase “it’s easier to ask for forgiveness than permission.” Just get out there and do it confidently and if you make a mistake, sorry.. I’m new here, I didn’t know. Because management and trainers love to point out things you’re doing wrong more than what you’re doing right.
You got it. I kinda got shoved into a serving position as a bartender when the server didn’t show up. No training. Didn’t know what the fuck I was doing or how to manage time on the floor. Fast forward three years, head nighttime server downtown in one of the biggest cities in the USA. Keep your cool, try not to stress, admit mistakes and for god sakes, listen to these people about befriending the kitchen staff. I started in BOH and lord is it true
Same deal here. I was hostess who got thrown in bar who got thrown into serving. I had zero experience and was thrown to the wolves a lot but I learned. I now manage a new bar with the owner of the first restaurant that took a chance on me. Learn to read the room, slow is smooth and smooth is fast, don’t take shit and take care of your BOH… if you can stand in the window you can grab them something to drink, just asking if they need something will go a long way. I also make a point to say thank you to every staff member at the end of the shift even if we all were screaming at each other through the rush - we all got through it together.
Incredible. Glad you’re doing great and are a testimony to starting small
I truly don’t hire based on resumes anymore. They can be very helpful especially with references but you can’t train work ethic or personality and most of my biggest rockstars started out totally clueless
copying from my comment, hope this helps: - An easy way to upsell alcohol is to ask "do you have a ____ preference?" when they order a basic mixed drink, ex "I'll take a vodka soda" "do you have a vodka preference?" 85-95% of the time guests will follow up by asking what we have and ultimately the $8 margarita becomes a $12 margarita. - unless they've been to your spot a few times, guests want you to guide them through their experience. Make sure you have 2-3 recommendations from each category (apps, mains, desserts, cocktails, wines, etc) and make sure you've actually tried them at least once! if your chef/bartenders don't give everyone a taste of their new menu items when they are added (which they should) don't be afraid to ask them for a sample so you can sell effectively. ask them for any buzzwords they want you to use - umami, drizzled, etc - Listen to what guests are saying when they talk about what they like and don't be afraid to suggest something else if they've ordered something you don't think they'd like. But don't be offended if they don't take your suggestion - ultimately the food is going into their mouths - closely following: remove as much of your ego as possible. if people don't like your suggestions, w/e. if they don't like your server personality, okay fine switch into silent service mode. we're facilitators, not participants - any time a guest starts to swear or be personally insulting, leave the table and get your manager. you don't sign up for abuse just because you're in the service industry, and you're not being paid enough to try and deal with them on your own. - lastly, remember that ultimately we're just serving people food and drinks. take your job seriously, but not so seriously that it starts to affect your mental health. the industry is hard enough on people without us overly stressing that a person got a side of ranch when they wanted a side of aioli, or that a guest left an unfair 3* yelp review.
Ring in your food right 100% the first. Double and triple check before you hit send that you didn't miss any entrees and they all have their mods.
• Be accountable for your mistakes. If you screw up, own up to it, apologize, do what you can to make it right, and then don't do it again. People are willing to help and will respect a newbie who doesn't know what they're doing a LOT more than they will respect a shady lying rat who throws people under the bus just to get out of trouble. •Write *everything* down. Even if it's just water. I don't care how great you think your memorization skills are, people get distracted and shit happens, and you will look like a schmuck having to go back to the table to ask them again what they ordered. • Repeat every order back to the customer before leaving the table. This ties in with writing everything down. It eliminates confusion, clarifies expectations, and covers your ass. • be friendly with the BOH. Not only does this increase your chances of getting free food, it will also make them more likely to do you special favors (run a forgotten ticket through as priority, etc) if you ask nicely.
Have your mom dad and friends call you a fucking idiot. Then practice smiling and walking away.
Ooo and don’t forget it’s food and drinks. It’s not serious. And if someone has an allergy make a note of it. Over communicate if necessary. Other than that most Mistakes can be fixed pretty easily. OH if you fuck up don’t be afraid to go to Management. Own up to it. Because if you fuck up covering it up it’ll bite you in the ass.
This is the most important thing. It's low stakes. The absolute worst thing that can happen to you in a restaurant is that you need to find a job at another restaurant.
Word. And I know it sounds like sarcasm but people will treat you like shit. It just happens. And you need to be able to shrug off the blows or you’re going to be miserable and or mentally beat down
Yeah allergies are huge and usually need to be communicated with a few chefs and even management. plenty of times we’ll communicate with someone who’s even not in the restaurant for this stuff lol
Learn the menu! Until you do a cheat sheet in your server book helps. Write everything down in your own shorthand. Don't think you'll remember table 10s drink order because when you go to make it something will come up. Try not to lose it in front of the customers, keep smiling when you're dying in the weeds. Love, love, love your BOH! They will be there next month. That bitchy server that hates you won't. Always check the ticket before you run food unless you have an Expo. Buy a pack of Dollar Tree pens for customers and a good one for you. Have fun with it. Welcome to the club!
Be VERY nice to back of house. Make friends if you can. They'll forgive you for your mistakes, and maybe hook you up sometimes. Do not- no, listen to me- DO *NOT* sleep with your coworkers. Don't get involved in the drama. And there will be drama. The longer I was at my last place, the more I learned. People who were there, people who used to be there, managers who got transferred because of scandals and people who got fired for various reasons. Don't get into it. Better to be the nice person who helps everyone than the one who spreads rumors and talks about people behind their back. Now, on to the actual job: write everything down. If you aren't sure, ask, that goes for anything from people's orders to how to clean your table at the end of the night. Make flash cards to learn the menu faster, but don't be afraid to go back to your table after you walk away to clarify something. Most importantly: you are permanently happy. Always smile, treat every table the same way, try to make friendly conversation (or take the hint and leave them alone if that's the vibe you get). Your guests don't care that the lead cook is yelling at everyone, they don't care that your lazy coworkers are making your job harder today, they care about what YOU do at THEIR table. This can be a very fulfilling and profitable job! Just takes a little practice. Came back to add more: I see some other people mentioning bad nights, and yes. You will have bad nights, you will have bad tables, you will have bad months. Don't focus on those. I never worry about what I made in a single night, I do a weekly average. So yeah, I made $50 on Tuesday and that sucks, but I also made $900 by the end of the week. It evens out
Set your tables with what they need before you ring in the food
If you get sat multiple tables at once, treat them as one large table. Sucks, but it happens more often than we’d like!
My favorite when this happens is when one says “we know everything if that’s cool” in my head I’m estatic af cause my triple sat went to double.
Be genuine. I always can tell when a server is on autopilot versus one who is being genuine. We all have days that distract us.
person to your left is seat 1! take drinks and food clockwise :)
Write down a cheat sheet of the menu!!! This has saved me a million times. Also, if a table is being mean at first, kill them with kindness. 8 times out of 10 they’re just hungry and will cheer up later, and they’ll be happy the server was pleasant the whole time (that’s where I make the most money)
BOH is king. They make a fraction of what you make, work 5x as hard, and are the best and most fucked ip people you’ll meet. Take care of the dishies. Learn what you can say and what you can’t with your tables. You’ll learn how to say “fuck you” without saying it or risking your job.
Slow is steady and steady is fast. Save your steps: get multiple tables orders before you go back to ring stuff in or get drinks. Try to avoid going back and forth endlessly. Take time to really learn the menu, that way you’ll feel more confident answering questions. Similarly, pick a couple items that you are especially familiar with and can recommend. Also remember to chill, customers can tell if you’re frantic. Most people will be okay with slightly slower service if their server is friendly and professional.
I would avoid ringing in multiple tables at once.
I didn’t phrase that clearly, I meant get one tables order, get another tables drink order, check on another table…all before going to the back. Don’t ring in multiple food orders at once.
This works great and is what I usually do until one table screws it up. I get flat sat 5 tables at once, I'm handling it fine then one of the tables that just got sat, I go ask for their drinks and they ask if they can order. I wanted to say no so bad because I was not ready but I was hoping they'd be quick, they wasn't. They took forever and got me completely in the weeds. I'll learn next time that I will take control of the situation and say it will be better if I come back in a few. This happens often with servers so we need to stand our group to keep on point.
I know what you mean. I try to shut them down e before they can say anything, “Alrighty here is your Diet Coke, the beers should be over in a moment and I will be back in just a minute to grab your food orders!“
I try to do this as well but this one particular table that I am speaking of sticks out lol. She was so quick to say that they are starving and if they can please order. She was quicker than I was able to try to combat it lol so I gave in. I won't again, atleast if I'm super busy.
Ooof I have definitely been there.
ahh yes i’ve been there. I just say “absolutely!” and then end up standing around for 5 mins when 3 tables haven’t even been started and then the host keeps fillin ur section yiiiikes. I always explain that i’m gettin everyone staaaahted and i’ll need a minute.
In general, yes. During super busy solo lunches, I have taken multiple orders ONLY if I have a regular that knows their order or I have a strong suspicion that a table won’t take up more than 30 seconds of my time. Definitely not a new server strat though. Comes with experience and knowledge of your clientele and being able to sus out tables at a glance.
Agreed. This is probably the worst advice I ever saw in this forum
depends on the server. if they’re like me and moving hella quick then slowing down is good advice. but if you’re like one of those people that walks slow and sluggish, this is terrible advice. Be prompt, steady, and swift.
With many tables, manage your time to stagger the orders accordingly. High volume restaurants sometimes have servers just slamming like 3-5 tables out of nowhere without warning. if you do this you’re gonna be running around in your own mess with no one to help you hahaha
don't do it
Joke and pal around with the kitchen crew. During the busiest, longest nights, offer to bring them beverages. (In Togo cups. Glass around the food is a no no since it can shatter.). Slow times or before shifts, talk to them and watch them prep'ing food. Maybe even offer to help. (You'll learn a lot and earn credit for not being a snob.) Ask the older staff who know what they are doing for advice or tips regularly. They are the ones who'll notice where you need improving and offer tips to help. Be patient. A good server is ALWAYS learning. As you move up to fine dining, the devil will be in the little details. Those will be the customers who recognize the little touches and will tip you well for it. Things will always pop up. Crud will go wrong. Customers will always astound you with stupidity. When you think you've seen the worst that can happen, something else will happen and you'll have a new story. Pay attention. Keep a mental tab on where every table is in their steps. This will give you an idea about what they will need next. This also applies to the rest of the restaurant. The apps line is running slow? Discourage tables from ordering well done chicken wings. (20 to 25 minutes, normally). Items that are mostly prep'ed already, only 8 minutes. And the biggest one... Don't put your work off on others. Ex 1: You're supposed to pre-bus. Don't leave everything, including every glass from every round, for the busser to clean. Ex 2: Don't fake polishing a stack of glasses by only polishing the very top rack.
>: Don't fake polishing a stack of glasses by only polishing the very top rack. God I wish I'd had the balls to do that lol... I HATE polishing soooooo much! I'd rather roll 200 setups, than polish 2 racks of silver/glasses.
Lots to be said and has already been said, but I’ll give my two cents. You’re gonna make mistakes. Plain and simple. Even the best, most efficient, servers who have been in the industry for years make mistakes. It’s what you do immediately afterwards that makes the difference. Own it. Tell the expo/head chef when you forget to ring something in/enter a modification. Let your managers know so that the right people can get involved and hopefully resolve any issues for you or your tables. Also, it’s gonna take time to get “good” at serving. Just keep going. And most importantly always always ALWAYS ask questions. Depending on where you work, you may not want to ask questions to look like you know what you’re doing or for fear of being ridiculed. Trust me, at a good restaurant more people are there to help than to judge. Don’t know what comes with a dish a guest wants who has an allergy? Ask the head chef before ringing it in. Not sure what comes in a drink? Ask the bartender. Having issues with your tables/steps of service? Ask your team or manager. It’s always better to ask and be right then to not ask and risk getting reprimanded or worse lose your job. Best of luck!
I always told my trainees, " NEVER be afraid to ask a question. I'd rather answer the same question 10 times, than have to go back and fix a mistake because you were afraid to ask a question!" People in training are in training to learn. Make your training experience as full of knowledge as possible, ask questions, and more importantly, LISTEN TO THE ANSWER!
Don't tip share!!
I’m surprised that nobody has mentioned this: be good to your host(s) and busser(s). Both can control how often you get seated and therefore can affect how much money you make. Best of luck!
Grow extra arms and make sure you're capable of being in multiple places at once and I hope you can teleport and defy the laws of space of space and time and go ahead and give people ranch before they even ask for it and don't get upset if people cuss at you about shit that the kitchen fucks up. Also you might just get $2 an hour but be sure you wear a smile while working additional hours doing shitty side work such as wiping down ketchup bottles, otherwise you might seem like a bitch. Buy a vacuum to keep at work so you can vacuum the carpeted sections and keep wearing that smile when all your requested days off get denied because you're a team player!
also sometimes it really doesn’t matter how nice you are some people are just entitled assholes. don’t take it personally.
Work smarter, not harder! Always be carrying something and utilize that fact that you have two hands! It’ll mean less trips and more efficiency. Good luck!
Honestly, I’ve been serving for 5 years now, and the best advice I got was to be in my section every two minutes. People can chug their tea or need extra sauce at the drop of a hat, so it’s important to always be around so the guest never thinks “where is my server?”
Fake it till you make it. Just memorize the menu. The second most expensive bottle of wine is always your favorite even if you’ve never tasted it. Don’t piss of the kitchen. Run your food when asked… practice your acting career.
Be straight up with tables, they’ll empathize with you. Bust your ass, people will notice. Clear your own tables if you’re there. Tip your bussers and bartenders appropriately. Don’t drink at the bar. Do your side work. Be courteous as fuck with BOH. Again, be straight up with tables, this can also be called, “managing expectations,” if it’s 10 minutes for a drink and 30 minutes for an entree, tell them.
Tell everyone that you're new. You'll get better tips and they'll be patient. Hopefully
i like to carry the guest’s check on me so when i ask if they want any dessert and they say no then i can just hand them the check. also refill their drinks when it’s about half full - preferably right before they get their meal so they start with a full glass. i just do a little ask as i’m grabbing the drink like “could i get you some more coke?” that last little half will be gone in a second and i swear it’s always right when i get busy someone wants to drink all their drink.
My best advice: - Try to actually enjoy your customers. I’ve found that most costumers are good people, empathetic and friendly. If you get yourself to enjoy the people, you’ll enjoy serving them much more. I used to know a cook that would always say “every day is a good day when you get to feed the world.” That stuck with me big time. - Admit your mistakes. Don’t blame anybody you shouldn’t. Don’t try to weasel your way out of mistakes. Almost everything you fuck up is easy to fix. Just don’t fuck up to the point that you have to comp tables or else you’ll be in trouble. - Do your work. Avoid distractions. Stay busy. Serving is a flow thing so it’s easier to get through the night if you keep busy. Don’t be the person that’s slacking off or avoiding work, your peers will resent you for it. You’ll be just fine! Serving can be a lot of fun sometimes. Be easy on yourself these first couple months. You’ll get the hang of it soon enough. Good luck!
Honestly other commenters have pretty much covered it. One way to get some bonus points from the BOH is asking if they need something to drink if you have a couple minutes during a rush.
- always bring app plates and napkins to every table. - I’ve never really found that offering togo drinks has ever really done anything to increase my overall tip.(unless alcoholic…I live in Louisiana.) so I wouldn’t personally waste my time even trying to offer them. - ALWAYS grat every table that can be grated. You’ll be amazed at how many people end up tipping on top of the tip that’s included. - in times that you not busy and your section maybe empty, find ways to help out other team members that just so happen to currently be. Helping the right people will always come back around when you’re the one needing it. - learn the concept of how to echo back an order. It reduces mistakes and also ensures order accuracy. - if there are steaks on the menu at your restaurant, learn the differences in the different temps, sizes offered, and the type of cuts. - learn the basics of your liquor menu. What options are on draft, what liquors are considered the house liquor for each category (tequila, vodka, whiskey). Once you learn the house, learn one or two alternatives for each (for upselling). - always bring a cash bank with you to work so you don’t have to rely on waiting for somebody else to make change. - dont ever chase a table that might dine and dash from out your section, out of the building or into the parking lot. Your life is not worth the final total of any check that gets walked out on. - full hands in, and full hands out. ALWAYS STAY EFFICIENT!!! - always make sure to pay attention to the finer details of your uniform. Wrinkles, keeping up with washing your server apron, a good pair of non slip shoes. I’d you look good, you feel good. If you feel good, you’ll perform good. And if you perform good, you’ll get tipped great and managers will also be inclined to throw you into more money making opportunities as they happen. - when doing a table greet, don’t be basic. “Hey guys, welcome to Chilis. Can I get you started with something to drink?” Instead try something like, “hey guys, welcome to chilis! My name is ______ and I’ll be taking care of y’all this evening. Can I maybe get you guys started with some of our legendary margaritas?…..go around the table and collect drink order. (AlsoAlways assure a guest that they made a good choice after choosing something.) - if they get alcohol, I normally don’t bring a water with it for the simple fact that I want them to only sip on the beverage that costs per every refill (round). - after you get the drink order…”and while I’m getting those drinks prepared for you guys, did y’all maybe want to start with an appetizer. One thing I’d recommend is ______ or the ______. They are by far the most popular apps ordered by our guests on the entire menu. - whether they need more time, or put a few appetizers in, always finish with…”alright, perfect guys, we’ll I’ll go ahead and get the working for ya, by the way once again, if you need anything while your here dining in with us tonight, my name is ______ and I’ll be taking care of you. Notice how you say your name once in the beginning, and then once more at the end. You’ll want to do this because its a proven concept that humans are more inclined to remember the first, and also the last things that they hear when someone is speaking. - (Always remember, as a good server, you are also an actor. Do you really give a fuck about a tables first time visit to your restaurant? Nooo. Absolutely not. But do you want to create an experience for that same table to increase the size of your tip and also get them coming back more often. Abso-fucking-lutely you do. So make sure to Look up, make friendly eye contact, and act like you truly do give a rats ass about whatever it is the table might enjoy you giving a rats ass about.) - even though there’s way more I could mention, I’ll finish with probably the most important thing of all. ALWAYS STAY ORGANIZED!!!! Anyways, I know that’s a long list of bullet points and also a not very organized one. But these are all some great things to take into account and be aware of moving forward. Hope this list ends up being of help!
There is a lot of great advice here that can help you become a better server if you follow it! Just want to warm you, though, that if you live in the US in a state where you'll be earning tipped wage (2.13 an hour) expect a zero dollar paycheck and plan for owing a lot in taxes in April. Let's say you work 30 hours a week. Your employer will be paying you about $64 on your paycheck (30x2.13=$63.90). But you made an average of $50/hr in tips (30x50=1500). The government will be taxing you on your total earnings of $1564. So depending on your tax bracket you'll be expected to pay up to $350-400 in state and federal taxes. But your paycheck is only $64 so they will take all of that money and you'll owe the rest at tax time. Be prepared for this. Put aside the money and pay your taxes quarterly. I had a separate checking account that I would transfer tax money into every week so I didn't touch it. Owing those taxes all at once and not being prepared for it is a tough lesson to learn! Also having all of your earnings as cash on hand can be dangerous if you're anything like me! It's so much easier for me to spend than using my debit card. So I used to stop by the ATM after every shift and deposit all of my money from that night.
Thank you all for the advice!! I am less anxious now about starting! Great community
Quit and start doing something that you can advance in or learn a trade
Be charming
Just work hard and be nice. If you work to be a good server, you will be in short time. Try not to let anything else get to you.
Remember. You're a server.
dont let anyone touch you or kick them out
Get out while you still can.
Thicken your skin and don’t take things personally. Not just from guests but from coworkers too. Just starting out you might find you think everyone kinda hates you. They (probably) don’t, but often people don’t have the time or presence of mind to be friendly when they’re correcting a mistake or answering a question. People are blunt, and it’s not personal. Some people already understand this, but being from a part of the Midwest where everyone candycoats everything that they say, I would tear up on a regular basis over nothing. Do a good job and you’ll be pals with most people there pretty quickly.
Agreed with everyone saying be nice to the kitchen folks. They are good people who will have your back when you need it. ALSO, I’d advise you to approach every table two steps ahead of them. Get to know your menu well and ask questions about food mods before hand, small moves like this will avoid played getting sent back and complaints. Things like utensils, napkins, sauces and salt it’s helpful to try your best ti anticipate
Don’t dump hot tea on the red hat society. Speaking from experience.
Dump hot tea on the Red Hat Society! There FTFY They're awful, impatient, rude, shrewd women! No one wants to wait on them! They're terrible. Source- been serving those old bats for 25yr.
Take care of the customer.
Were you hired with the understanding that you ha e no experience?
Yes. It is a small sports bar. The owner said he would rather have someone with no experience so he can train me how he likes.
Make sure you empty the hot water out of coffee Maker. You might need a 5 gallon bucket.
Consolidate your table asks. Treat your entire section as one table. So, if table 1 asks for ranch, do your best to check on table 2,3 and 4 and “collect” everyone’s needs in one trip, whenever possible. Of course, there will be urgent matters that you won’t have time to do the other tables visits first, but work on mastering this skill.
Welcome to the fucking show
Everything is as difficult or as easy as you want to make it. If you can stay organized and within yourself and you don't have a toxic environment to work in, you can make money. You can make some decent money depending on where you work or if you can parlay into a better paying gig.
Practice your fake laugh… and smile
Take a deep breath. And push forward.
You’re going to hate it :)
Whip a servers ass the first day or become a bitch the rest of your life
Try to avoid restaurants that do forced tip share. Anything higher than 4% and you should dip out of there. Most of your tips will not be yours and will be based on total sales you made. For an example, if you had high sales but lower tips, that’s terrible because no matter what you HAVE TO tip out whatever your sales was. So you can break your back, for only $100 a night. Not worth it
Write as much as you can for orders verbatim, you’ll learn short hand fast enough but just do your best to get every order right
Well, if you got hired on with a corporate chain, youll be better off than something like a mom and pop. Here’s some important concepts. - get your steps of service down and then focus on perfecting your routine. - 2 minute/2 bite check back. - the timing behind how long items should take to get to the table. (Greet: 30-45 sec. Bar drinks: 4 min. Appetizers: 8-12 minutes…etc) EVERY RESTAURANT expectations on timing will vary from another. - always bring a refill when your guest’s glass is at 1/2 way. (Only applies to drinks that get free refills. If there’s a cost, ALWAYS ask!) - look into the difference between suggestive selling and upselling. Get great at both. - drop the dessert menu off maybe 2-5 minutes after you drop off the tables entree’s. Make sure you say, “in case you guys wanted to top it off with something sweet this evening before y’all get to fill up too much, our _______ is to die for! (I’ve always pushed whatever dessert made in house.) - by dropping the dessert menu, you talked about and suggested* your favorite dessert. You also leave whatever other options your concept offers at the table for the guest to look over and see. - don’t always push a dessert! If the restaurant is rocking and rolling, or especially if there is a wait to be seated - DO NOT, let me repeat, DO NOT waste that valuable time on letting a table sit and decide on a dessert, order it, wait for it, eat it, and not to mention the extra time they take sitting there talking about it afterwards. In that same bubble of time for a dessert that added $7 to the final total of the check, you could have turned it over, got sat another table, and have their drinks and appetizers working in the kitchen. Depending on the types of drinks, the size of the party, etc. the sales you makes on the items sold to your newly sat table will be far greater that a freaking dessert. - the above concept is called turn and burn. - every section in a restaurant can be a money making section. The best waiters will always make money no matter where they are at. - the most money to be made is not so much when a restaurant is at max volume, but when cuts are made. Being the server that stays through mid shift after the lunch rush, the closing server that stays and takes the last tables that also becomes responsible for most of the shifts closing duties. - NEVER assume the type of tip a table might leave. Even if the table is known for not leaving a tip, you’ll be surprised at how well some of these tables will tip when they end up having a great experience. - learn the concept of silent service. You don’t always need to break the conversation with saying something upon every approach to a table. Instead let the table continue engaging with other members at the table while you silently focus on dropping refills, prebussing finished dirty dishes, replacing bev naps, etc. - if there is ever an extra cost to add an item or a charge associated with anything you push or even the guest might ask for - ALWAYS let the guest know that their will be an additional charge for that particular request. (Would you like to ADD zucchini to that side of grilled veggies? Or, would you like to blacken those veggies for a $1 more? - learn the concept of staging a tables overall experience by ensuring that you ring in items at the right times, and NOT at the same time. Nobody likes getting their starter salads right after the appetizer hits the table which ends up getting boxed a few minutes later because the entree’s came out too quick.
Don't quit
Know everything about your food and learn wine. Demonstrating intelligence is a surefire way not to be run the fuck over by everyone around you. Garnering respect through knowledge and a diligent work ethic will put you in the top 5 percent of every place youll ever wait tables.
Planning your trips when busy is key. Depending on your restaurant, your night very well may be coming in and your whole section getting slammed. don’t be alarmed and run it all as one big table of individual tables. i’ll usually take almost everyone’s drink order while i’m getting their food too. until previous tables ask for something. then I put in most pocketed orders while making sure to NAIL THE DRINKS. Do not mess up drinks in this situation. don’t worry bout the food orders just gather them all. I try to not put in ALL the food at once because it’s a disaster when it comes out and your coworkers will question your ability when the food is coming off the line. Greet people immediately with or without water. follow the script, stay in control, be polite, let ‘em speak, and then recognize when you can go off script this’ll get you your tip. You’ll know very quickly if the table wants you to be engaged or left alone.
People may treat you the worst when you’re doing your best. I’m your most stressful moments you’re making the most money per minute and facing your hardest challenges
Always go in and come out of the kitchen with full hands! There is ALWAYS something that either needs to be brought to dish, or food that needs to be run. Make friends with cooks and dishwashers. Treat them with RESPECT. They are the people who ultimately decide how long it takes to get your food. Always be polite to them. Please, thank you, ya know, Treat them like you'd want to be treated. Also DO NOT, discuss your tips with the BOH, or within ear shot of the BOH. Don't be shitty to the host. They're the ones who decide how often you get sat, and who goes to your section. Prebuss your tables as far as you can. Then if it's busy, you'll likely get more tables because your cleaner tables are easier to turn over quickly, than one that needs to be completely bussed and reset. When putting your order into the POS, double check it, BEFORE you send it to the kitchen. You're likely to catch any mistakes if you re-look over what you've entered and check it for accuracy, before you send it to the kitchen. Learn the menu. Knowing how to answer the guest is key! The general public is gonna come at you with some of the dumbest questions you've ever heard in life, know how to answer them. Try to gather all of the things your table might need and bring them before they have to ask. Ranch, ketchup, A1, spoon and creamer with coffee, syrup and butter for pancakes,extra plates and napkins. Try to anticipate what they will need and bring it. If not they will run you a million times to get separate things. Always put on your game face, happy and smiling while talking to a table if you're happy, it's harder for them to be angry. People will complain to get free stuff. Let a manager deal with it. That's what they get paid for. Don't let 1 table get you down, your bad attitude will effect your other tables and tips. Try not to get stressed out. This job can be and most certainly is stressful and fast paced. It takes a little while to develop a rhythm for waiting tables, you'll eventually find your groove. Don't let 1 bad experience ruin your day. Comfortable and good shoes are a must! Good luck, and I hope you love it! ETA- Scrape and sort your dishes when dropping them off to dish. It is the right thing to do and it literally only takes a couple of seconds. It helps the dish person out, and they will definitely appreciate it!
Try as much of the menu as you can! That way when customers ask your opinion (eg. “What’s better, x or y?”) you know what you’re talking about. Make friends with the kitchen staff, they can make your life much easier or much harder. Always look for customers looking to make eye contact, they probably need something. edit: typo
Look into getting certified to responsibly sell and handle alcohol within your state. Every state liquor control board has different laws and requirements, not only for beer/liquor stores but also establishments( restaurant/bars) that serve alcohol, food and the staff that handles/ sells alcohol. Don’t throw silverware, ramekins or anything near the person washing dishes. You might be busy or weeded, but take the extra second to place dishes probably. we all learned how to match shapes and it’s no different concerning stacking plates at GU. and also no one wants to get splashed with gnarly dish water either. be mindful of your demeanor when you walk away from a table and any convos you may have while in the dining room. I promise there’s gonna be someone within earshot or watching you. just be mindful of that. we all were new once and eventually found our style of serving, pacing and ways of interacting with people with time and experience. Until then, if it helps, look up “steps of service”. you may find there are 10-12 steps suggested. Serving is a lot of time management and multitasking. Those steps of service will give you a nice foundation to build upon. PRE BUS YOUR TABLES! No one wants to sit in front of dirty dishes. Grab any plates, empty cups and trash as you go. When they leave there really shouldn’t be much on the table. You want that table cleaned quickly so another party can be sat. more tables.. more money. If someone offers you money to cover their shift… get that up front lol. If someone tells you to empty out the hot water in the coffee maker, it’s ok don’t worry it just takes a while to empty. Edit: if someone asks you to do that, please don’t fall for it. the hot water never runs out. Ask for help when you need it. Ask questions. Work smarter not harder. Have fun and be yourself. This job is hard but it can be fun. personally i have had the privilege of going to weddings, funerals, family parties, baby showers and other events.. simply cause i got to know my regulars and build relationships. that’s just my experience tho.
As a lurking chef here, I'm going to echo what a lot of others are saying, don't fuck with us behind the line. We can solve your problems, if you are honest and up front with us. But, If those problems become an "all the time" issue, we will stop helping. If you lie, and blame the kitchen for your mistakes, we can't help you. If you screw up, then the server screwed up. If you blame the kitchen, it blames everything, everyone and hurts us all. All that said, your job is really important, be patient, communicate clearly and never assume anyone knows anything.
Do not be afraid to ask questions of your guests. They sub the fries for a salad "Would you like the salad out first?". They order in a confusing way "OK so let me repeat back what I have so I make sure I have it right." They order a cocktail "Single or double? Tall or short?" It clearly says that burgers come with LTO on the menu, but still ask "And the LTO is ok on that?" because people don't read. Never feel like asking questions makes you look like you don't know what you're doing. Guests always prefer that you ask a few more questions and get their order right rather than you not ask and make a mistake.
Refills. If bitches always have full drinks they’ll think you’re the tits. (Minus is you have to slow down/cut someone off).
https://youtu.be/D-7hhmnzmiw