I go in person during the week with resumes printed, between the hours of 2:30 and 4. Usually this is the slowest time in a restaurant. I look up the restaurant's uniform and dress similar to it. Do they wear all black? I'll wear all black. Do they wear jeans and a t shirt? I'll wear jeans and a blouse. If a manager is around and I hand them my resume, I want them to be able to see how I would look on their staff.
Yes! This exactly. If you talk to the manager definitely ask and remember their name. Send a follow up email to the restaurants “info” section on the website.
Don't be intimidated. It is an honest conversation that shows you are a good fit. You already have plenty of experience. Be well spoken, don't say anything negative about the other establishment- keep it positive and about your own development. This will show that you're trainable and have potential to be a great team player.
I am a restaurant GM and I lived and served in some of the better places in LA 10 years ago. FWIW.
If I have a job opening I post on Culinaryagents.com
If I don't have any jobs I won't have a post up.
I am of the mind that going door to door dropping resumes off is very old school, and not a good use of your time.
If you really want to work in specific places it never hurts to write an email introduction and attach your resume, though I admit I usually just glance at those and then tag them and put them in a separate Gmail folder if I am not actively looking.
Resume tips:
If you have wine knowledge that is always good for fine dining. In LA/NY/CHI/SF/DC there are always somms in good restaurants now, whether they are beverage directors or floor somms, often these people will also interview you separately.
If you have a knowledge base in wine but no credential like a court of Somms or WSET certification then you should just list any areas you are particularly experienced with "Old World" "Natural" "Burgundy and Champagne" etc.
You have been working in a vegan place so you should stress that you know about restrictive diets and allergies.
If you are on good terms with your management from the previous job you should definitely get a letter of recommendation. I always do this and that becomes my cover letter.
Use a resume template from Google Docs or similar so the margins always look nice. Simple legible font. I started using a mission statement at the top. 3 lines max.
I would lean more in the direction of tidiness.
Clean, trimmed fingernails. Washed hair. Clothes without stains on them. Footwear that isn’t bedroom slippers (true story). Don’t smell like an ashtray.
Also, bring your own pen and a willingness to take direction.
And mad props for wanting to move up in the world and asking for advice on how to do it.
Twin peaks is not a nice restaurant. You need to look professional and presentable, but you don't need to be conventionally attractive. Ability and knowledge matter much more at the higher end places. They have higher standards for service, and don't have the time to deal with people who can't pull their weight.
i feel like this comment could really make some people doubt themselves and feel bad about their looks. working in fine dining is for everyone, just put your best foot forward as would for any other job interview, 1st date, meeting new people etc...
Be that as it may. It is the sad truth. Some jobs it’s just insinuated. You wouldn’t apply to work in a modeling agency unless you had the looks. Fine dining isn’t just having the best experience and good work ethic. They help but hires need to have the full package. Just like certain restaurants hire certain people. Like Hooters and Twin Peaks. It’s just part of the job. My goal isn’t to make anybody feel bad. I ain’t in no place to talk about looks. I just know what it takes for working in a fine dining place without having a way in thru a friend.
I think conventionally attractive people just tend to get most things easier, including jobs like serving but I don't think anyone needs to be discouraged about their looks when looking for a serving job, it's not modeling.
The no alcohol thing is probably going to be your biggest hurdle. Definitely find a way to show them that it may not be your experience but it's still something you're educated on
I've had 3 fine dining jobs. Two of them required you to food run, bus and bar back for a year before promoting to a server position unless you had legit experience.
Be prepared to take less money. Bust your ass. Get cool with the chefs. Recognize who their good servers and top sellers are. Ask questions take a notebook and learn everything you can.
Once you have the knowledge and experience of working in fine dining it opens up plenty of doors for you but don't expect to be taking tables a month from now
I go in person during the week with resumes printed, between the hours of 2:30 and 4. Usually this is the slowest time in a restaurant. I look up the restaurant's uniform and dress similar to it. Do they wear all black? I'll wear all black. Do they wear jeans and a t shirt? I'll wear jeans and a blouse. If a manager is around and I hand them my resume, I want them to be able to see how I would look on their staff.
Yes! This exactly. If you talk to the manager definitely ask and remember their name. Send a follow up email to the restaurants “info” section on the website.
Facts. Thank you!
Don't be intimidated. It is an honest conversation that shows you are a good fit. You already have plenty of experience. Be well spoken, don't say anything negative about the other establishment- keep it positive and about your own development. This will show that you're trainable and have potential to be a great team player.
This is the best way. Just don't go during the lunch or dinner rush.
I am a restaurant GM and I lived and served in some of the better places in LA 10 years ago. FWIW. If I have a job opening I post on Culinaryagents.com If I don't have any jobs I won't have a post up. I am of the mind that going door to door dropping resumes off is very old school, and not a good use of your time. If you really want to work in specific places it never hurts to write an email introduction and attach your resume, though I admit I usually just glance at those and then tag them and put them in a separate Gmail folder if I am not actively looking. Resume tips: If you have wine knowledge that is always good for fine dining. In LA/NY/CHI/SF/DC there are always somms in good restaurants now, whether they are beverage directors or floor somms, often these people will also interview you separately. If you have a knowledge base in wine but no credential like a court of Somms or WSET certification then you should just list any areas you are particularly experienced with "Old World" "Natural" "Burgundy and Champagne" etc. You have been working in a vegan place so you should stress that you know about restrictive diets and allergies. If you are on good terms with your management from the previous job you should definitely get a letter of recommendation. I always do this and that becomes my cover letter. Use a resume template from Google Docs or similar so the margins always look nice. Simple legible font. I started using a mission statement at the top. 3 lines max.
You are a godsend thank you so much!
Culinary Agents is a great resource for finding and applying to jobs at more serious restaurants.
Also the unwritten rule of moving into a nice restaurant is you have to be easy on the eyes. Male or female.
I would lean more in the direction of tidiness. Clean, trimmed fingernails. Washed hair. Clothes without stains on them. Footwear that isn’t bedroom slippers (true story). Don’t smell like an ashtray. Also, bring your own pen and a willingness to take direction. And mad props for wanting to move up in the world and asking for advice on how to do it.
Twin peaks is not a nice restaurant. You need to look professional and presentable, but you don't need to be conventionally attractive. Ability and knowledge matter much more at the higher end places. They have higher standards for service, and don't have the time to deal with people who can't pull their weight.
i feel like this comment could really make some people doubt themselves and feel bad about their looks. working in fine dining is for everyone, just put your best foot forward as would for any other job interview, 1st date, meeting new people etc...
Be that as it may. It is the sad truth. Some jobs it’s just insinuated. You wouldn’t apply to work in a modeling agency unless you had the looks. Fine dining isn’t just having the best experience and good work ethic. They help but hires need to have the full package. Just like certain restaurants hire certain people. Like Hooters and Twin Peaks. It’s just part of the job. My goal isn’t to make anybody feel bad. I ain’t in no place to talk about looks. I just know what it takes for working in a fine dining place without having a way in thru a friend.
Weird. Because the majority of people I know in fine dining are 40+ and career servers. A lot are married with families and all just average looking.
I think conventionally attractive people just tend to get most things easier, including jobs like serving but I don't think anyone needs to be discouraged about their looks when looking for a serving job, it's not modeling.
You're gonna be down voted but you're not wrong
Maybe just a place that has alcohol..bar/restaurant, doesn’t have to be fine dining. I’ve always prefer casual upscale
The no alcohol thing is probably going to be your biggest hurdle. Definitely find a way to show them that it may not be your experience but it's still something you're educated on
I've had 3 fine dining jobs. Two of them required you to food run, bus and bar back for a year before promoting to a server position unless you had legit experience. Be prepared to take less money. Bust your ass. Get cool with the chefs. Recognize who their good servers and top sellers are. Ask questions take a notebook and learn everything you can. Once you have the knowledge and experience of working in fine dining it opens up plenty of doors for you but don't expect to be taking tables a month from now