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Waiter and Waitress Tips and Advice

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Waitress Tips and Advice">

New Server Advice

OK. You're new at this! Great fun! I have been a waitress for

like 2 and 1/2 years and I love being a waitress because I know

what to do. And can you believe I'm just 16?

  1. Always smile with your heart even if a piano just fell over

    you. But don't be too cheesy.

  2. Always be nice to the kids. Smile at them like they are

    the cutest creatures you've ever seen. Parents like that.

    Especially the new parents.

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  4. Do it before they ask. Have the check before they


  5. Ask if they need a chair booster or a high chair.
  6. Know the menu! You must know the menu.
  7. Look the part. Make sure your clothes don't smell like

    smoke or something weird. I have seen this all too many times, a

    fellow waiter will smell like something gross and the guest make

    a face when the waiter is not looking.

  8. Don't ever say "My, what weather we're having" No. No

    matter how nice or how terrible the weather is simply say "I

    heard Friday is suppose to be nice and sunny." (with a smile, of


  9. There is always that person that doesn't know what to

    order because it's their first time in the joint. So advise them

    of the cook's specialty.

  10. Take the unwanted dishes as soon as they are finished.

    Don't let them tell you when to take them.

  11. If you have a big table of 8 or more. Do the "clock".

    Quickly stand in front of the table and mark the across from you

    (mentally) as number 12, then the next one to number 12's left

    as number 1 and so on and so forth. So when you serve their

    drink you have them in the "clock" order. Same goes for their


  12. When the guest requests something, give them the

    "anything is possible" look. They love that look.

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  14. Never count your tips in front of guest. It makes one

    look like they are greedy and we don't want greedy.

Anyways, I hope these tips are of use. If I remember anymore I

will send them to you as soon as possible.

By Jenn

"Be On Stage" And Other Tips

After waiting tables, bartending and managing the "front of the

house" for years, I echo all the great tips offered here so far.

I would add a few tips for anyone out there and they're the

first ones I tell anyone I hire.

The first is to always be "on stage". I know it's been

mentioned in previous posts (and a cheesy way of thinking of

it), but when you're on the floor you have to portray the bubbly

friendly server that everyone would like to have serving them.

Next and most likely the most important in my book is to

always treat your kitchen staff well and with respect. They're

working just as hard as you are and often in worse conditions.

Plus they control your food, it's not a great thought, but if

you get on their bad side your orders could take longer and not

be of the best quality. I would always thank the guys and after

a busy or hectic night I would buy a pitcher or two for them

(you'd tip out your busser or bartender, right?). It's so nice

when they're totally willing to help you out when you mess up an

order or need help!

And lastly, never judge a book by it's cover. "Rich" looking

people tend to be the worst tippers and the most demanding

customers while the couple in torn jeans and sweatshirts will

leave a 30% tip!

Good luck to anyone out there and remember that you just as

good as anyone else whether this is a part time job during

college or turns out to be a career!

By profile=thr149727">Madelynnsmama

8 Tips To Successful Waitressing

I waitressed for about 7 years:

  1. Know your menu frontwards and backwards and drinks, salad

    dressings, # of wings in a large order vs. a small etc.

  2. If the order is taking too long don't hide from your

    table. If your manager is OK with it I would always offer my

    customer like a cup of soup on the house if things were taking

    too long. If they know you are trying to keep them happy they

    will appreciate it even if they decline the soup. (Or free

    dessert, or salad, or say I won't charge you for your Coke since

    it took so long, etc. Of course make sure its OK with your


  3. Drink refills - keep up on them, bring it before they ask

    if you can.

  4. You can ruin the whole experience by making them wait a

    million years for their check, but also don't make them feel

    rushed and ask if they want dessert.

  5. Upsell. The bigger the check the bigger the tip. Offer

    appetizers, salad, dessert, etc. and be specific. Say "Would you

    like to try our buffalo wings or an order of our famous onion

    rings to start off with tonight?" not "Do you want an

    appetizer?" Asking if they want to try something sounds better

    than buy.

  6. Invite them to come back and remind them of your name.

    They may ask for you again.

  7. Depending on the party you might save time and

    frustration later by confirming at the beginning if the bill

    will be all on one check or not.

  8. Always smile and keep a sense of humor.
Good luck!

By Jamie

Tips For Happy Customers

Hang in there. Serving can be a stressful, difficult job, but

once you've got your systems down, it can be a lot of fun, and

financially rewarding.

So, a list of tips and advice? Many servers have posted tips

before me, but I'll give you the most complete list that I can.

(I've been serving and bartending for 8 years, and as of 6

months ago, I'm the proud owner of a restaurant/bar; just so you

know where I'm coming from.) These are not listed in order of

importance, just as they come to me.


  1. Keep a positive attitude. This means smiling and being

    upbeat and friendly.

  2. Let no step be wasted and never go to or leave your

    section empty handed. Basically, be efficient. Do not make a

    separate trip for each task you have to do. Consolidate. i.e.,

    after you greet one table and are on your way to ring in their

    drink orders, bus or pre-bus any tables along your way. It will

    save you (and your customers) time, and most customers will

    appreciate your efficiency and promptness.

  3. Work with the rest of the staff, not around them. This

    means, when you're refilling water/coffee for your section, if

    you have a moment, take a walk through the rest of the dining

    room. This also goes for pre-bussing. If you see an empty plate,

    regardless of who's table it is, you can pick it up. Your

    coworkers will appreciate it and be more likely to help you out


  4. Anticipate the guests needs before they have to ask you.

    If you think they may be done, have the check on you (so you can

    offer it, or when they ask, it's already right there.) If they

    are almost done with their drink (alcoholic or non), ask if they

    would like another. The less they have to ask for, the better

    server you are in their eyes.

  5. When serving a drink (martinis especially), if it's

    really full, avoid spilling by not looking at it while you're

    walking. Whether it's on a tray or in your hand. I swear this


  6. Adhere to the timeline for steps of service as much as

    possible. For example, tables should be greeted within 1 minute

    of sitting down. Tables should wait no more than 2 minutes for

    their check once they've asked for it. Ask your manager if your

    particular restaurant has specific guidelines about this. Often,

    they will just have the generic, industry-wide poster in the

    back somewhere.

  7. Never auction off food. Meaning, if you're the one that

    took the order, you ought to know who's getting what dish. Don't

    walk up and say, "who had the halibut?" or whatever. If it helps

    you, use a seat numbering system (starting from your left - seat

    1 - and going clockwise). Write the order down that way, and if

    you can, ring it in that way. It will help others if they are

    running your food as well.

  8. Know everything about the menu. And know the wine and

    beer lists and what's in the cocktails, etc. Be able to answer

    any questions the guest may have. A server being knowledgeable

    is at the top of many people's lists of what they look for in a

    good server. If there is something that you don't know, tell

    them that you're not sure, but would be happy to find out, or

    happy to get someone that does know to talk to them.

  9. Watch yourself when it's not that busy. That tends to be

    when even the best servers begin to forget things. For me, give

    me 10 tables at once and 5 more waiting at the door, and I'm on

    my game. If I only have 1 or 2 tables, I get distracted easily.

    It seems backwards, I know, but many servers will tell you it's

    quite true.

  10. Treat the back-of-house staff and support staff (bussers,

    hosts, etc.) with the utmost respect. Their jobs are difficult

    too. If your places requires that you tip these positions out,

    do so generously. The nicer you are to them, the nicer they'll

    be to you.

  11. If something does go seriously wrong with a table,

    apologize, stay calm and never make light of the situation. The

    guest may feel that you are making fun of them. Do your best to

    fix the problem, and if you can't, explain the situation to your

    manager and have them fix it. If this means comping someone's

    meal, so be it. Better to have the guest leave happy and come

    back than to make the $20. Also, if they feel that you've

    righted a bad situation, they are much more likely to be

    forgiving and still tip you.

  12. Don't get too fired up if you have a couple tables that

    don't tip well. We all know those people are out there. But

    there are many decent, nice, generous people out there as well

    that will make up for it.

I'm sure there's much, much more, but hopefully it's been (or

will be) covered by my peers. Just remember, we all have good

days and bad days, but the better you get at the job, the fewer

bad days there will be. Good luck!

By ServeThis

Good Waitressing Advice

Here are some things I've learned:

  • If you make a sale with a credit card, thank the guest by

    name when you bring it back to them. It's a "Higher Touch".

  • Circle your name at the top of the check if it prints

    this way, and write "Thank you!" Smiley faces help, too.

  • When talking to a guest, it's always helpful to squat

    near the table. This works for our taller servers, but also

    helps the guest realize you're there to help them.

  • Repeat the order back to them. I cannot stress this

    enough. It will cut down on your errors in a major way, and

    helps in environments when misrings are common because of loud

    music, etc.

  • This is sad, but true. Girls, if you wear makeup, it

    helps. Take care of your appearance; this is a very shallow job

    where attractiveness is a big benefit.

  • Make the guests laugh. This might be the most important


  • Stand up for yourself! If a guest treats you poorly

    although, use discretion; you will be held accountable for just

    being rude, gently stand up for yourself, excuse yourself, or

    get a manager. You are there to serve them, but it does not give

    anyone a right to treat you disrespectfully.

  • When serving alcohol, remember that police do stings.

    Always ID anyone who looks under thirty, or there is a slim

    chance you could actually go to jail.

Hope those helped!

By Crystal

Seventeen Years Of Experience

I've been waitressing/bartending/managing for the past 17 years.

And still going strong.

For those of you with weak wrists: first of all, practice

carrying the plates with no food on them. It sounds stupid, but

there are all sorts of ways to balance them. I use the wrists,

holding one plate in a pinch between my left forefinger and

thumb and another "pinched" underneath with my bottom 3 fingers

and another lying across the top of my wrist/forearm. Some

waitresses carry one dish in their left hand, another on their

left forearm, braced against their body and a 3rd in their right


Click here for wrist building exercises.

If you are right handed, carry heavy plates in your left, and

set down with your right. Set the edge of the dish down first on

the table so it doesn't clatter, set the rest of the dish down

and slide it gently. Grab the next dish from your left arm and

do the same. If left handed, reverse it!

If you're new, tell the customers. They won't think you're

stupid and don't feel stupid. And for Pete's sake never cry at a

table because something went wrong. People have much more

tolerance when they know they are dealing with a "rookie" and

will remain calmer than they normally would if things go wrong.

Waitresses, know your menu. I cannot stress enough how

important this is. Know your salad dressings, know if the

hamburger comes with Cheddar or American cheese, and know how

the halibut is cooked. Someone will ask. if you don't know, say

I don't know, but I will go find out! And then do so.

This leads into know your drink menu. Someone order a

martini? Vodka or gin? Up or on the rocks? Any particular type

of gin? Show your knowledge, if not ask the bartender for

recommendations. Same with the wine. Know it! And then upsell


Be prepared to make every order special. Thousands of people

ask, can I have that with no onions? extra black olives? more

lettuce? find out from the cook/manager ahead of time what is

allowed and what isn't.

Be personable 'smile smile smile'. I can't emphasize it

enough to let your personality shine through!

Dress appropriately. If the crowd is older, the older men may

appreciate your short shorts and bra straps hanging out, torn

holes in your jeans, but their wives who hold the checkbook?

Nope. Never wear flip flops to work. Ever.

Do you have an older crowd? They might call you sweetie,

honey, darling. Do not lay into them for it. Do not take it the

wrong way. They mean nothing bad by it, just the opposite. These

are sweet people, who yes, might not tip very well, but by golly

they'll become your favorites if you just listen to them a bit.

Take time to listen to your customers. Sometimes they have

stories/jokes they want to tell, listen, and then

laugh/commiserate and move along. Don't spend a long time

chatting with one customer. They know you have other tables to

see, but they just want someone to listen a bit. Sometimes you

just say, "Oops! There goes the bell. I'll be back in a minute."

Or "Oh dear! My drinks are up I have to run, but I'll be back

when I have time".

Never, ever blow off customers at the door waiting to be

seated. I don't care that you're discussing the latest

hairstyles with waitress #2. I don't care that you're on the

phone. These people have taken the time to come into your

restaurant, and they deserve to be noticed. Even if you're

walking by with 3 margaritas balanced on your head and steaming

nachos in both your hands, you still say "Hello! I'll be right


Got a bad customer? It happens. First try to fix the

meal/drink, cook it more/cook it less, more alcohol or less. The

last scenario to fixing the problem is to offer a gift

certificate. In this way, at least they'll come back to your

restaurant again. Do not lose patience, do not roll your eyes.

Offer to fix it, then check back and make sure it's right.

Drink refills, sorry, I wait until they are about 1" from the

bottom of the glass if it's wine or alcohol. There are too many

problems with drunk drivers to force them to drink faster. If

it's pop, ask about 1/3 of the way from the bottom unless they

are close to finishing their meal. It drives me insane when you

are trying to get a table to leave due to a waiting list at the

door, and someone refills their coffee/tea cup all the way to

the top. If they've paid their bill and you need the table don't

offer a refill. Sorry, sometimes life is harsh.

If refills are free, just ask if they want a refill. If not

say "lemonade refills aren't free, would you like another? Or a

glass of water?" offer them a free alternative. But tell them

it's not free!

I don't ask if a customer wants change, I phrase it thus "do

you need change on this?" when they have their money out.

Sometimes people are confused as to who is their waitress, and

will ask for their change back, and leave it all on the table

for 'their' waitress whomever she might be even if it's you. But

ask. Don't just take money and walk away thinking it's all


Try to remember your regulars. Randy always has ice tea, no

lemon. Al never wants garnish on his plate. Ed hates salsa,

always wants ranch dressing. The more you know it, the less

trips to the kitchen/bar.

In regards to 91 chevy (in feedback) "No" we don't train

people to ask in the middle of a conversation "anything else?",

neither does the waitstaff have time to stand there while you're

finishing a discussion on world peace in Iraq before you'll

acknowledge us. Most times if your customers are busy chatting


you can stop by the table, hold your arms out in a gesture of

'anything else?' and if they don't, they'll shake their heads.

If they do, they'll take a break for a moment and tell you. And

sorry, it's not all the waitstaff's fault'. Please acknowledge

that sometimes there are further problems with the bar or

kitchen staff. Don't blame it all on your waiter. And if you

want a peaceful, quiet environment? By all means, dine at home.

We do to-go orders as well. Enjoy.

Organization is the key, how do you do it all? And do it all

right now? Sometimes you just rely on your back up people. "Can

you please take tea to A3 while I take A4's order?" and remember

that at the end of the evening when tip in time comes. Get

drinks first. Most people are happy for a few minutes when they

have drinks and a menu. Try to take little orders before a big

one. Tell them something like "no pressure, but if we can get

your order in before this group of 30". And most times they'll

order quickly and thank you for it. On your way to the back, ask

tables how they are doing, and then on your way out front, take

it back with you, ketchup, Heinz 57, more napkins, tell the

float A6 needs more tea, then go take your big order. Warn the

rest of the staff that you'll be busy for a bit, can they get

drinks for you if anyone new sits in your section? Think ahead.

Have fun. Show your personality. It will make all the

difference in the world.

Sharing out the tips. People who help you share your tips. If

the bartender hadn't made the best old fashioned B4 has ever

had, if the T-bone to C1 hadn't been cooked just perfect, or the

kids meals to D1 came out quickly so they quit screaming. You

wouldn't have gotten that tip, so share it out on those who

help. On the owner who is sitting at home watching TV? Nope.

Newbies, oh boy, do I have advice for you.

One, at the interview. First of all discover what type of

restaurant it is. If it's a 5 star, and you show up for your

interview in the latest style of babydoll top with bra straps

hanging out, 2 holes in your jeans and flip flops, don't even

bother. Even your personality and beautiful smile won't get you

a 2nd interview. Expect to have your references checked on, so

make them good.

Two, if you are hired. For Pete's sakes make sure you are

available for at least the next 2 weeks no matter what. Don't

apply for a job, then tell them that oh, by the way, you can't

start until 2 weeks later because of dance camp. Restaurant

business is tough and weekend oriented. Give up your weekends,

give up your nightlife for a few weeks before requesting time


Three. Know it! Know your menu, know the seating, know the

drinks. Take some time and learn it! When you get the job, ask

the boss for a copy of the menu.

Sorry, I'll disagree with the squatting next to a table. Yes,

it's more intimate, but in today's fashion statement of low

slung jeans, I've had to intervene and stand behind waitresses

to cover their underwear/crack hanging out in the middle of

their order so the rest of the restaurant doesn't realize they

are wearing pink thongs with green flowers.

Additional tips? Keep them. The customer means for you to

have it, and you alone.

If you as a waiter are vegetarian? I don't eat seafood, but I

make sure I tell my customers "*I* haven't tried it, but I've

sold 3 this evening and everyone said it was awesome", "I don't

eat Reubens, but when anyone asked how they were? I said best in

the world", based on other peoples opinions of them.

Sorry. Am I rambling? Waitressing can be the most fun job of

your life if you let it. Have fun, smile, and count your tips as

they roll in.

By Carrie

Editor's Note: This is one of our most popular

subjects and many people have provided advice from their own

experience. Thanks to all who have posted. Check out many more

tips below in the feedback.


Waiter and Waitress Tips and Advice

When the food is sent out to the table, it is always nice to ask

if their food turned out the way they wanted and it there is

anything else you can get them.
"Hi everyone! How is everything tasting? Is there anything I can

get for all of you?" (07/19/2007)

By Maryapril

Waiter and Waitress Tips and Advice

Ive been serving for approximately 3 months. I've noticed that

tips go down or up according to how you greet your tables. You

have to learn to read people. For example:

If a couple comes in, young or old, and they look like they

are on a date, or out for an evening together, always address

the woman first and look very little at the man. Make eye

contact while speaking with him, but always keep your body

slightly angled towards the woman. It lets her know that you

aren't there to impress. You are there to serve. Period.

Body language is key, too. Make sure you aren't sending your

tables the wrong message by crossing your arms while talking to

them or looking around at other tables while you are with them.

Always be attentive to the table you are at.

When I bill my customers I always fold the bottom edge of the

bill up over the total and write a little message or thank you

and a smiley face on it. I've noticed that many people fight

over who is going to take care of the bill. Usually they don't

want the other person to know how much it is. Folding the bill

up over the total helps with this.

Hope this helps someone! (09/01/2007)

By Kayla

How to carry a tray

There isn't really anyway to strengthen your wrist quickly so

that trays become easier to carry. My advise is to instead of

holding the base of the tray over the palm of your hand, move it

back so it is resting on your forearm.

If you can balance it OK, the weight will be taken off your

weaker hand and onto your stronger arm.

Gay as it sounds, practice makes perfect - you should not spill

anything from a tray, even if it's a full martini glass.


By Waiter1

Waiter and Waitress Tips and Advice

Contrary to what was posted earlier, don't ask, "Do you need

change with this?" This makes them feel like they're on the spot

and have to say either yes or no.

Smile and say, "I'll be right back with your change." This

way the customer can say, "Oh no, honey, keep the change!" or

they can say, "Thank you." As a manager, I teach all my servers

this trick. (06/09/2008)

By Ken

Tray carrying

I am a server at a family restaurant and, in my opinion,

carrying your tray on your shoulder, balancing with your

fingertips is the easiest way to deliver. It makes it so the

tray is higher up so as not to whack a sitting customer on the

head and I think it provides more stability. But everyone has

their own personal way. I have a manager who carries trays level

or sometimes "over" her head! (06/23/2008)

By Jared

Do You Need Any Change?

Good tips are earned not guaranteed! My wife and I go out to eat

often to average mid priced restaurants and I can't remember the

last time we received exceptional service. Good service is

probably about 60% and poor service is about 40% of the time.
One thing I find very arrogant is when the server takes your

money and asks: Do you need any change? If I have change due

bring it. I will determine the tip you earned. I always leave a

smaller tip when a server asks this question! (07/19/2008)

By John N

Waiter and Waitress Tips and Advice

A lot of the advice is geared towards American service. The kind

of service you get in the UK, and most of Europe, is a lot more

unobtrusive. You operate in the background, and interrupt the

customer's evening as little as possible. (10/08/2008)

By rebs

Waiter and Waitress Tips and Advice

As a seasoned server, the advice I would give to anyone in the

business is to care. I always look at my guests as good people

who just need their night to go well. Look at the tired mom's

and know you can help them. Look at the elderly and take your

time. Let them know you care and that you understand. Sincere

100% commitment can make anything okay. You don't have to sweat

it so much.

By profile=thr226619">Monicaj

Waiter and Waitress Tips and Advice

One more tip that has helped a ton. I work at a wine bar with

some tables and some couches. If customers want a relatively

quick meal, we try to give them that. If they want to sit for

hours, drink wine, and chat with their friends or listen to live

jazz, we realize that they probably don't want to be bothered as

much as those in for a quick meal.

So, my advice for any type of restaurant is to always be

present in your section/by your tables, but never hover.

Customers hate it when they need something and you are nowhere

to be found, but then again they hate it when you are constantly

checking if you are "doing OK". So always be walking by your

tables and glancing, If they need something, you are there, but

you are not hovering over their shoulder.

Also, another great tip that many servers ignore is the "5-

minute check back". As you deliver their food, ask if there is

"any thing else you can get them at the moment" (like if they

need salt, a water, etc). Then, 5 minutes later, come back to

check if their food is cooked well/tastes good, etc. 5 minutes

gives them enough time to have tasted their food, but waiting

any longer is pointless because they may feel stuck with food

they hate.

Also, be able to give recommendations when asked. And just as

important, be genuine with your recommendations, don't just

recommend the most expensive food/drink, customers will see

right through this. Plus, customers will be more likely to tip

you better if you give them a recommendation that they love,

rather than an expensive item that is just OK.

When you make recommendations don't just say, "the trout is

good" or especially, "that entree is very popular" be specific.

For example " the stuffed crab is our chef's own creation and

the lemon glaze is amazing." But also, don't assume that because

you like something everyone else will. Like, if you love a

really spicy entree, by all means, recommend it, but be sure to

warn them that it is pretty spicy.

Lastly, to reiterate what others have said, but is super

important: always present yourself well. Fix your hair, put a

little make up on, make sure your clothes fit well and aren't

stained or wrinkled. And don't smell like smoke! I used to

smoke and after I quit I realized how bad I smelled of smoke at

my tables after coming back from a smoke break.

One more thing, serving may seem like an individual job, but

actually, team work is a must if any server is going to make

money and get along well with co-workers. Always tip out a

little extra. If a bartender knows they are going to see a

little extra from you than the other servers, they will probably

make your drinks a little faster/better. Also, it is super

important for be friendly/tip out hostesses and bussers. They

can make your job bad if you don't. (think being seated with the

family with 5 kids, of sat 4 times in a row.)

Serving can be very frustrating, but don't take it out on

hostesses and bussers. When I hosted, I was often the whipping

-boy for angry servers. And just as important, treat the

kitchen well. Don't ever yell about food taking too long/being

cold, etc. Also, if you are in the weeds and the kitchen is on

the ball and helps to get you through a sticky situation, buy em

a round of beers after work.

They are more likely to make an order on the fly next time

you mess up. And last, but definitely not least, get along well

with other servers, working as a team makes serving way more

fun, easier and financially rewarding. Do little things like

fill their table's waters if you are filing you own. Ask them

if they need anything when they are in the weeds, or help bus

their tables if you walk by empty-handed.
Serving can be very fun and financially rewarding. I have made

by best friendships serving. Good luck! (12/23/2008)

By wine-server

Waiter and Waitress Tips and Advice

I've been waitressing for only a month and I made a lot of

mistakes (dropping glasses, getting wrong orders, forgetting to

put in orders, etc). I was getting so upset with myself, but as

I talked to more experienced workers, I realized that a lot of

servers make the same mistake or even more starting out. I'm

getting a lot better and I'm learning these tips as a new


  1. Take home the menu and study it! It's not enough to just

    learn it as you go along.

  2. Always carry pens (plural) and paper. I seem to always lose

    pens when giving people their checks to sign. When I ran out of

    pens I thought I could memorize one table's orders. It ended


  3. Finish what you started. If you stop doing something in the

    middle to attend to another task, before you know it, things

    will keep piling onto your to-do list and you will forget what

    you first started out to do.

  4. Don't judge a person by their tips and don't dwell on tips.

    Some people tip over 20%, but might have disliked the service and

    will never come back again. Some people will have a great

    conversation with you and will compliment you and the food, but

    tip less than 10%. Don't think too hard on how you are tipped.

    Take what they gave you and move on.

  5. There will be very picky, very rude, very crazy customers.

    Don't take anything personally. Just do your best, always have

    a smile on your face, and realize you can't make everybody

    happy. Again, move on.

  6. Know how to prioritize. If you have to play server,

    hostess, and busser and if you have phone calls coming in for

    take out and delivery, you have a lot on your plate at one time.

    Usually the guests inside the restaurant are top priority. Make

    sure everyone is seated. You can wait to answer the phone or

    put the caller on hold. Then bussing tables is usually last


  7. When passing by tables, always look at customers and smile.

    This shows that you are attentive if they need something at

    the moment. And it also shows respect. At first, I would zoom

    past tables and not look at anyone until I got to mine partially

    because I was scared. Now I feel like I'm getting more tips by

    letting guests know that I am not being rude by ignoring them.

    Also this way, you can check which tables need what refills.

  8. If it's not your table, always ask what drink before you

    refill a person's drink. There were too many times I poured

    water in a customer's 7-up.

So waitressing is definitely a lot more work than any retail

job I've ever had. But it's definitely do-able. (07/17/2010)

By profile=thr683477">slinda5

Waiter and Waitress Tips and Advice

44 years and still at it! Never bring your problems to work,

ever. Treat your boss with respect. It was said in an earlier

post that Europeans do it more unobtrusively, learn to do most

of it without the customer having to notice. Establish a rapport

early and then work quietly. If you're focused on giving

service, the tips will take care of themselves. I never count

till the end of the shift. Make eye contact with the person

ordering. You'd be surprised how much easier it is to remember

who had what when you look in their eyes.

And, yes, I still freak out on busy nights. But they never

see it on my face. All they see is a smile. I think the computer

senses my emotions, because that's usually when it refuses to

let me sub Swiss, or hold tomatoes. I'm sure it's laughing at

me, but I can't prove anything. (10/10/2010)

By profile=thr197220">susan52

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