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Waiter and Waitress Tips and Advice |
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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? Hahah
- Always smile with your heart even if a piano just fell over you. But don't be too cheezy.
- 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.
- Do it before they ask. Have the check before they ask.
- Ask if they need a chair booster or a high chair.
- Know the menu!!! You must know the menu.
- 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.
- Don't EVER say "My, what weather we're having" No no 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 course.)"
- There is always that person that doesn't know what to order because it's their first time in the joint. So advise the cooks specialty.
- Take the unwanted dishes as soon as they are finished. Don't let them tell you when to take them.
- 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 food.
- When the guest request something, give them the "anything is possible" look. They love that look.
- 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, its 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 Madelynnsmama
8 Tips To Successful Waitressing
I waitressed for about 7 years:
- Know your menu frontwards and backwards and drinks, salad dressings, # of wings in a lg order vs. a small etc.
- If the order is taking too long dont 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 wont charge you for your coke since it took so long, etc. Of course make sure its ok with your boss.
- Drink refills -keep up on them, bring it before they ask if you can.
- 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.
- 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.
- Invite them to come back and remind them of your name. They may ask for you again.
- Depending on the party you might save time and frustration later buy confirming at the beginning if the bill will be all on one check or not.
- Always smile and keep a sense of humor.
Good Luck!
By Jamie
Tips For Happy Customers
Monique: "I had my first day waitressing on the floor and it was a nightmare! Is it usually this way?"
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.
- Keep a positive attitude. This means smiling and being upbeat and friendly.
- 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 eay. It will save you (and your customers) time, and most customers will appreciate your efficiency and promptness.
- 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 too.
- 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.
- 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 works.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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. Repeat the order back to 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 thing.
- 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
Advice For Vegetarian Servers
I am a vegetarian and I've more or less been working in food service for about 4 years. My advice to you frustrated vegs out there is pretty much the opposite of what you'll hear from most people: The customers don't need to know that you're a vegetarian.
Seriously.
I've found that while most people are fine with it, telling people that you're a vegetarian often creates an awkward situation and a few people even appear to be insulted by it. It's ridiculous, I know but some people take it as a personal attack when you tell them you have a different diet than they do.
So, how do you handle the situation? I've found it's easiest to just observe what everyone else says about the meat dishes. You need to collect as much data as possible. As a vegetarian, you're automatically at a disadvantage when you can't taste the food itself. But remember, the customers aren't expecting you to break down the flavor right down to the letter. They order food because they want to find out for themselves. All they really want you to tell them is whether it's good or popular and that shouldn't be hard to gauge, even if you've never tried it yourself.
Also, some general advice: I know this has been said many times but it can't be stressed enough, always repeat the order back to the customer. Better to take a few extra seconds in doing this than to get it wrong. If you work in a place where you're allowed to use a pad and pen, consider yourself lucky. If you work in a place where you're expected to memorize the order (like where I work) this is essential.
It's especially critical when dealing with large groups. The appetizer order can be particularly complicated since they tend to be a communal, group-order thing. Don't be afraid to clarify things if the orders get too confusing. On my first day, I got the dreaded table-of-six-guys and their appetizer order went something like "We should get the chicken wings." "Well, let's get two plates since there's six of us." "Yeah, but I want onion rings." So, I just said, "OK, so you want two plates of chicken wings and one order of onion rings." Simple. By the time I left the table, I knew exactly what they wanted and I had demonstrated that I was paying close attention to their order. It's a simple thing that makes a huge difference.
That being said, I have a question myself. I just started at a new place where we're required to carry all drink orders on the tray, no matter what the size or type of drink it is. I personally hate the tray and find it to be a nuisance for small orders. The last place that I worked wouldn't even allow us to carry martinis on the tray because they're so delicate to handle. I have tiny, weak wrists that can barely support the weight of the hands that rest on them and the martinis in particular tend to slosh around a lot. I worried that one of these days, I'm going to spill on a customer or dump the drink altogether. Is there some way I can strengthen my wrists quickly or is there even a more supportive position I can use so I'm not putting so much stress on my pathetic, miniscule wrists? Please help!
By Gstine
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...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 hand.
Click here for wrist building exercises. http://www.bodybuilding.com/fun/md55.htm
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 sakes 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...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 know it know it! And then upsell it.
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 ' 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" 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 back!"
Got a bad customer? It happens. first try to fix the meal/drink - cook it more/cook it less - more alcohol- 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. 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 its YOU. But ask. Don't just take money and walk away thinking it's all yours.
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.
Ellie, great post. Same to you Allyse (in the feedback)
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 Tbone to C1 hadn't been cooked just perfect, or the kids meals to D1 came out quickly so the 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.
Great post viorel (in feedback)
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 off. 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 flower.
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". and they are based on other peoples opinions of them.
Sorry - am i rambling? lol....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.
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RE: Carrying Trays/Wine Pairings
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Post By Aly Shorey (Guest Post)
(08/20/2008)
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In formal dining it is NEVER EVER okay to place your tray on your shoulder, it's unsanitary and increases the risk of hair falling into food (or burning yourself). NEVER palm a tray, always use your fingertips for balance and traction, and remember to keep the tray ABOVE your head. They can be heavy and I have had to carry many a tray with 4-6 entrees above my head, but patrons are impressed and it is a much easier to carry a tray stand that way, NEVER use a table to balance your tray, it's rude and it WILL reduce your tip.
and another note, know your wine pairings; brains = dollars.
Patron: How are the Spicy mussels?
Me: Everyone raves about our mussel sauce; it comes in mild, medium and hot, can i interest you in a tasting?
Patron: sure. (tries mussels) Those are very good, we'll take an order of the medium.
Me: "would you like to try a glass of gwertzraminer ("GWERTZ-TRAH-MINH-AH") with that?"
knowing that a german white would go well with a spicier dish is crucial for upselling
The old rule "Salad: Red :: Beef: White" is no longer true, pair for taste, and always know if you offer a dessert wine. Most bars can also make spritzers, like a great spritzer is a 4oz glass of honig with a splash of cranberry and a twist of lime. Perfect after dinner drink or for appetizers and drinks among friends. Understand your clinets intentions and needs. Mirror people. "Read" them, mirror their sense of humor and demeaning and relate to them, you WILL sell.
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RE: Waiter and Waitress Tips and Advice
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Post By (Guest Post)
(08/02/2008)
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Working
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Do You Need Any Change?
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Post By John N (Guest Post)
(07/19/2008)
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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!
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RE: Waiter and Waitress Tips and Advice
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Post By Mistress BAzza (Guest Post)
(07/14/2008)
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I found that the last set of tips was the most helpful. I have weak wrists and I can't handle my wrist hurting and my hands burning while figuring out how to make room on a table so I can put the food down. I heard that squatting to the customers' level is more intimate but I was never EVER game to try it. DON'T take her advice. It's informal. Also using Sir and Madam to whoever works in whatever restaurant or cafe.
In Australia you don't get many tips. You have to be fantastic to get a decent tip. Going home and thinking of the most polite way to say things work. Think of things that the customer may say and think of the most polite reply. Another thing is look after your table. When someone orders a drink, don't try to squeeze doing something unimportant in between. The quicker you bring their order and the more efficient you are...the better. haha! I have been working at Italian restaurants for not very long. The first one was harsh, demanding and abusive. It definitely prepares you for others. The hardest thing is impressing Italians when they come into an Italian restaurant. GET YOUR PRONUNCIATION DOWN RIGHT. The elders love a waiter who can pronounce their language correctly.
Thank you
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RE: Waiter and Waitress Tips and Advice
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Post By Danny (Guest Post)
(07/14/2008)
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All very good advice, I would like to add this : Remember time is your money. I get the wonderful joy of training new peeps at my lovely place a business. Every place you work at has a system, of ways things are suppose to be. Learn that well, also learn where everything is, so you can go as fast as you can. But learn balance in this. Never rush your customer. "you are the waiter" so never have them waiting on you, but wait on them.
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RE: Waiter and Waitress Tips and Advice
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Post By (Guest Post)
(07/10/2008)
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I am going in for a waitressing position today at 3:00, so like 2 hours and I am so nervous. I have NO serving experience but plenty of food experience. They did not say experience was required i the add and the place is a Upscale sushi bar in the middle of a small town. I am not sure how to dress or do my hair or present myself help. I need this job!
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$Tip money$
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Post By Trice (Guest Post)
(07/08/2008)
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I was wondering what everyone averages in tips a night. I average about $100 in tips but were paid $50 by the owner just for showing up. Is this a good deal cause I've been contemplating going some where else. Lemme know!
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RE: Waiter and Waitress Tips and Advice
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Post By buck (Guest Post)
(06/30/2008)
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I have a service bartender at my restaurant. His job is to serve just wait staff, what should he be tipped % wise?
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RE: Waiter and Waitress Tips and Advice
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Post By Alison (Guest Post)
(06/29/2008)
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I've started a job as a waitress this week and this morning I was working the breakfast shif. This little kid thew up all over his crepes! it smelt. I cleaned it, and I smiled.
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Tray carrying
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Post By Jared (Guest Post)
(06/23/2008)
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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!
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RE: Waiter and Waitress Tips and Advice
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Post By alexis (Guest Post)
(06/19/2008)
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Thank all of you so much I can tell you how grateful I am, I start waitressing on the 23 of June at joyces and I am so excited and nervous at the same time. I have way more confidence now after I read these tips. I have waitressed one other time at joyces but got messed up with the orders and I couldn't keep up. It was my and the 2nd waitresses first time and we couldn't keep up with all the people coming in and then after one table would order someone else that didn't order would come and sit with them it got so confusing but I managed to get 100 dollars in tips. I have to work the night shift so I have to close and lock up and I have to refill the salt pepper etc. thanks for all the tips/advice.
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^_^
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Post By Tara (Guest Post)
(06/15/2008)
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Hi,I started working as a waitress at Souper Salads Friday. Yesterday someone waved me to they're table asking me to clean up their spill that one their children had made. By waving me over I mean that literally, my manager told me ,that she would had gotten so mad that if she wasn't manager she would've said something.But honestly, I had no problem with it.
Anyhow, your tips are great and some of them I see that I'm actually NOT doing. Thanks a ton :]
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RE: Waiter and Waitress Tips and Advice
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Post By travis (Guest Post)
(06/10/2008)
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Do the thinking so the guests don't have to. Serving is so easy I show up high everyday and ball.
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RE: Waiter and Waitress Tips and Advice
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Post By Ken (Guest Post)
(06/09/2008)
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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.
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RE: Waiter and Waitress Tips and Advice
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Post By (Guest Post)
(06/06/2008)
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Hi~ Awesome tips.. I've been waitressing for about a year in a half now. Hard to believe, but I just got named the server of the year for our franchise, Darden Restaurants...like olive garden, red lobster, etc. Mostly be yourself and always happy. This will take you far.
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Waiter and Waitress Tips and Advice
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Post By Maggie (Guest Post)
(06/06/2008)
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I'm starting my first waitressing job ever today!
Thanks for all the tips, it really helped me to read all this advice.
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RE: Waiter and Waitress Tips and Advice
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Post By steph (Guest Post)
(06/03/2008)
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This website has put me at ease. Thanks so much! I started waitressing on Sunday. There were only 4 people in and I totally messed it up, it's my first time. I couldn't write down their order quick, forgot what tables and felt really nervous. I'm going to try your tips and push myself.
Thank you.
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How to carry a tray
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Post By Waiter1 (Guest Post)
(05/31/2008)
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There isn't really anyway to strengthen your wrist quickly so that trays becomes 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 its a full martini glass.
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RE: Waiter and Waitress Tips and Advice
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Post By Larry (Guest Post)
(05/23/2008)
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I have to be a waiter for a dinner/play. Is there any advice on how to get maximum tips?
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RE: Waiter and Waitress Tips and Advice
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Post By my name (Guest Post)
(05/20/2008)
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This website really helped for my school project. Thanks a bunch :)
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RE: Waiter and Waitress Tips and Advice
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Post By Jessica (Guest Post)
(05/18/2008)
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I am about to start working at The Melting Pot, a fine dining restaurant, next week, and I am so nervous! I have never been a waitress before but I am really good at providing customer service. So the tips definitely helped! Thanks a BUNCH!
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RE: Waiter and Waitress Tips and Advice
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Post By Newbie (Guest Post)
(04/30/2008)
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If anyone can post some advice about carrying trays if drinks and plates I'd really appreciate the help!
I find it difficult to cary trays with more than 4 drinks on them (like pints of beer). I've been given different advice but it's hard to find a way where I can balance the tray and handle the weight of it. The even bigger challenge is taking the drinks off the tray and giving them to customers at the table. I feel awkward when I carry the tray...like I'm really stiff or something!
Another concern, although less than learning to carry drinks, is carrying more than 2 plates at a time. The plates at our pub are quite big and heavy and I can sort of carry 3 (2 in one hand, one in the other) if the 3rd plate is small, but I'm not very comfortable with it. Any advice is appreciated! Thank you in advance.
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RE: Waiter and Waitress Tips and Advice
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Post By Natalie (Guest Post)
(04/01/2008)
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I studied for this area of work and i have being doing it for the last couple of years in my home country but now that I have moved to the UK I now realize its not the same. I can't pronounce half the things on the menu and I can't remember anything on it even when I have looked it over I get to the table and I can't explain if asked. I feel really bad but I try. Will I ever make it as a waitress in this country? I hope I do because I like what I do.(being a waitress)
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RE: Waiter and Waitress Tips and Advice
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Post By Tanique (Guest Post)
(02/06/2008)
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Thank u so much 4 this great advise:) I'm starting my server job 2 days, and I'm excited and kinda nervous @ the same time, but I know that I'll do a good job! Thanx 2 all these great tips:)
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RE: Waiter and Waitress Tips and Advice
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Post By Pabs (Guest Post)
(02/04/2008)
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If you don't have knowledge and go about walking to a table smiling, and then present a wrong meal to the customer then it can get embarrassing, so know the menu! If you want to make earn extra money be sincere in what ever your doing! Pettiness doesn't pay. If your writing a letter and wish someone well you don't simply write "goodbye, enjoy your week" without a closing i.e. 'sincerely', 'faithfully'. So be a genuine waiter.
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RE: Waiter and Waitress Tips and Advice
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Post By Charlene (Guest Post)
(01/27/2008)
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I have been working as a waitress in a restaurant seven days a week for almost a year now, and its a really great job!
These tips are just how i remember them, theyre not numbered by importance of anything..
1. Smile. I cannot stress this enough. SMILE! Be gracious to your customers, but don't over do it. Example if a married couple are dining and the husband is talking to you (not about the meal, just random small talk/jokes) , only look at him for a few seconds and pay more attention to the wife. It may seem weird but there are some really paranoid wives out there.
2. Take good care of yourself: Appearance does matter. And hygiene. Make sure you are clean, you smell good (Perfume is okay but make sure its subtle and not too much) and make up. Make sure your clothes/uniform are ironed, and your hair is styled.
3. Manners Manners Manners. Don't lean over other customers when serving a table, move around as much as neccasary and make sure the customers are comfortable.
4. No matter what a pain a certain customer is, be polite . It can be hard, it can be really hard, or even outright impossible but you have to do it. In fact, go out of your way to make them happy and treat them like they're royalty. Don't badmouth them to other staff behind their back either cos the customer always has a way of finding out. 'They're always listening' Keep it in mind.
5. Check in on them often. When you pick up an empty plate from the starter ask if everything was allright and if they would like a refill on their drink. Serve the main course and ask if theyd like some ketchup, mayo..etc then leave and wait a few minutes, then go back and ask if everything is allright with their meal, If they require anything else. When they are ready, take the plates (its important that YOU take them before they ask) wait around ten minutes and offer dessert and after that, coffee. If they ask for the bill do not make them wait more then 5 minutes and small candies (example: After eight's) are always appreciated with the bill. (If you're unsure who to give it to, put it in the middle of the table) If theyre leaving tell them to take care and to have a pleasant evening.
6: If you have a table with kids always ask if you can bring them a high chair. Also where i work we have colors and a coloring book for kids so their parents can eat in peace. This is really appreciated by the parents. Also be nice to the kids, its extremely important. Even if they seem like spawns of the devil and they run around the restaurant sticking stickers of disney charecters to everything they find (don't ask!), be nice !
7. When you take the order, repeat it. It can really help solve problems. Remind the chef about any special orders and check the food before you serve it. It's better if they wait a little longer rather then getting their food, complaining, sending it back and still wait.
8. Arrive at work 15 minutes before the restaurant opens to check if the salt and pepper are filled up, if you have enough folded napkins, If the parmesan bowls are filled up.. etc. This will help solve any problems when the customers arrive.
9. Know your menu. Customers will ask anything. Even your drink menu. Wines are important. Know your wine list inside out, backwards, forwards, mirror image and every way you can. Know each wine's background and what meal it goes well with (Example: White wine goes well with fish and poultry but you need to help the customer decide Which wine.
10. Dont just make the customers happy cos you want more tips. Do it cos you really want to. Frequent diners have a knack for figuring out your intentions anyway so be careful.
Hope this helps! if you have any questions email me on: blackfire314 at hotmail dot com (remove spaces and change the at into @ and the dot into . obviously lol) bye and take care!
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RE: Waiter and Waitress Tips and Advice
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Post By huerpheas (Guest Post)
(01/27/2008)
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Thank you so much for those great tips. That really helps me a lot.
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RE: Waiter and Waitress Tips and Advice
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Post By tinu. (Guest Post)
(01/21/2008)
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Hi, I just started to work as a waitress in an Italian restaurant. I'm finding it difficult to know the menu. I get confused and feel like crying. Help me.
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RE: Waiter and Waitress Tips and Advice
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Post By Beckie (Guest Post)
(01/20/2008)
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Hey thanks you guys for all the wonderful tips! i've worked at Swiss Chalet for almost a year now but I have never been a server only hostess and kitchen coordinator (expo) This week my boss surprised me by putting me on server training and I think these tips will help me a lot! Wish me luck on my first serving job :) And thanks again.
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RE: Waiter and Waitress Tips and Advice
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Post By robin (Guest Post)
(01/17/2008)
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Thanks for the great tips! Tomorrow is my first day and I'm so nervous, but now I feel like I can do it.
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RE: Need Advice
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Post By Krista (Guest Post)
(12/19/2007)
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About 1 month ago I had my first job as a waitress. I found that I was good with the customers but I was quite forgetful. Any good tips on how to remember the menu better? I eventually got fired from my job because one of our regulars was extremely rich and snotty and thought she could push me around. She started screaming and yelling at me in front of everyone, and I tried standing up for myself but I guess I got a little loud. The next day my boss fired me and I found out the customer said she wouldn't come back unless he fired me. I am still looking for a job, but how do I make sure this doesn't happen again?
Thanks!
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HELP!
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Post By Alicia (Guest Post)
(12/01/2007)
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Hey everyone, thank you for all these tips! I'v been working in a small cafe for a month now. At the start I had no clue. For example on my first night, my boss told me to look at the menu, and I thought: what for? (obviously now I know why ha ha) AND I'm still learning.
I just have one thing that i need help with:
In the cafe where i work we aim for $35 or more a head. I'm not the most out-going and friendly person to people I don't know. So how can I make suggestions, and encourage the customers (to reach that cap) without being pushy or rude? I mean i would like to be helpful, but I don't wanna get on the wrong side of the customers.
I know that once I feel comfortable with what I do it can only get better ;) as I don't think my personality is naturally compatible with the job. Any other tips would be greatly appreciated!
(please reply to faehrdinkum AT hotmail.com) luv lee
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Can I work?
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Post By Suzie (Guest Post)
(11/09/2007)
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I really want to be a waitress when Im 14 but is this not allowed in the uk?
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RE: Waiter and Waitress Tips and Advice
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Post By Jessika (Guest Post)
(11/01/2007)
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Hi there, all of these tips are great for me at the moment. I was waitressing not long ago, in a very up market restaurant, and i loved it! I was very good at my job and received heaps of tips. then my boss fired me. It came as a massive shock because i was getting so much great feedback from him. I went without a job for 1 month and a half because my confidence was just shattered. I got myself in a slump and couldn't get out of it.
I have recently started looking for a new job and sent my resumes out to restaurants around town. And no joke, after 5 minutes of dropping of my resume, the owner called and I start this Saturday! It's great but I'm so scared that because I got fired in a bad way I'm going to find it really hard to get back into again. I need to just put myself out there and give it my all but I have no self confidence anymore.
What do I do to boost my confidence and be the great waitress I know I can be?
reply to gor-jess-one AT hotmail.com
Thank you!
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RE: Waiter and Waitress Tips and Advice
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Post By Jen (Guest Post)
(10/16/2007)
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I have been a server for over 3 years. A friend of mine and I started at the same time. She and I look completely different, I am shorter and am a brunette, she is taller and bleach blond. I was a MUCH better server than she was, but she always got better tips than I did. I firmly believe, even though it is so shallow, that appearance is a big key to increased tips. Make-up, hair fixed, not sloppy, and a light perfume goes a long way.
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RE: Waiter and Waitress Tips and Advice
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Post By marian (Guest Post)
(10/05/2007)
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Hello there. My name is Mariam. I've waitressed for 2 years. I can say the most important step to receiving good tips is, if you have a contrary customer or a very demanding one, be more helpful to these. Most of the time,as much as you would like to scream, being nice to them, lets them see that you are a person doing your job. It may hurt your tip today, but those people will be nicer to you tomorrow :) Try it. Marian
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RE: Waiter and Waitress Tips and Advice
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Post By Justin (Guest Post)
(09/12/2007)
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Ive waited tables for about 2 years now, and I think I'm pretty good at it. Mostly because I take pride in my job, and I care about it very much. This is one of the most important things in waiting tables- having pride in yourself, and your job. People notice this. They also notice a waiter who can care less about what there doing or much less, their darn job.
Another important tip in waiting tables is simply noticing the "small, but important" things that make your table and your whole section happy. Making sure napkins are on the table, drinks are always more than half full, making sure that your guest feels comfortable with you, not screwing up their order, being friendly, using the words "absolutely or not a problem", and trusts that you will make their experience at your restaurant a pleasant one. I could go on, but a good server to me is born a good server, and will always be a good server. Make your experience of waiting tables a good one, because I know I will. You will look back and remember those days, and miss them like you never thought you would. Like you all know- the restaurant industry is good, quick money.
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QUESTION " Waiter and Waitress Tips and Advice
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Post By Ximena (Guest Post)
(09/12/2007)
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I would like to know about if anyone here as a waiter or waitress have feel nervous when the place is busy. Is it totally normal, or I don't have qualities to be a waitress?
Thanks.
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RE: Waiter and Waitress Tips and Advice
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Post By Carling D. Mejores (Guest Post)
(09/10/2007)
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Ive been starting waiting on the table few months ago and what I really want is to make customer happy, this is the best thing that I can do. From Japanese restaurant cagayan de oro the Foreigner (our customer) say "wow you respect me so much", and I said in what way Sir? He said "by giving the bill pad with your two hands". And he received it with his two hands.
Yes it is sign of respect. Thanks to my instructors. of Lourdes College Cdo
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RE: Waiter and Waitress Tips and Advice
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Post By Rosie (Guest Post)
(09/07/2007)
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I start at olive garden next week and these tips are extraordinarily going to help in the transition from secretary to waitress. Thanks so much!
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RE: Waiter and Waitress Tips and Advice
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Post By Kayla (Guest Post)
(09/01/2007)
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Ive been serving for approx. 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!
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RE: Waiter and Waitress Tips and Advice
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Post By Kayla (Guest Post)
(08/31/2007)
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Ive been serving for approx. 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!
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I need advice
Hello. I've been a waitress for about 2 years now. Before that I was a dishwasher,prep cook, etc. Now I've been on the floor and was promoted to front of house manager about 6 months ago. I'm only 21, and it's hard to get the older girls to take me seriously. They will be nice, but follow what I say when they want, pretty much, but not all the time. I just need advice and not on just that subject. I want to make a difference at this family owned restaurant, and bring in more business. Any advice?:)
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RE: Waiter and Waitress Tips and Advice
I've never been a waitress, but am often at the receiving end of expertise waitressing. My only gnawing factor I'd like to contribute is about wrong timing when asking how is the food? Most always without failing, a bite of food is being enjoyed and speaking with a mouth full of food is not fine etiquette and also embarrassing. A nod of the head or hand motion seems impersonal to me. With all your years of experience in waitressing, has anyone developed a way to handle this type of situation so the diner is able to reply at this impromptu question?
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Thanks for the pre-Serving Advice
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Post By Brittany (Guest Post)
(07/24/2007)
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My name is Brittany, and im 18. I have an interview in 2 days for a waitressing position, and I gotta say, These tips have really helped me feel more prepared for this job! Thank you everyone!
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RE: Waiter and Waitress Tips and Advice
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Post By Jeff (Guest Post)
(07/22/2007)
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I have been working in the fine dining business for two years now. I deal with celebrities and the extremely wealthy on a regular basis at work.
My biggest tip is to know the menu like the back of your hand. If you sound like an expert at what you do, the customer will treat you accordingly. Be able to describe anything (including features/specials) with good adjectives and ingredients. Make the food sound delicious.
Always use Sir, Ma'am, and Miss. People love to seem important and older folks enjoy seeing a young person treat them with respect.
DO NOT PROMISE ANYTHING! Don't let yourself get in an unsure statement. Use statements like "I believe so, I will find out for you/I will check with my manager/etc"
I have so many others, but it's 5am and I have work in 11 hours :)
I do however have a question for anyone else in fine dining. When you drop a check on a table without an apparent 'host' and two or more guests ask for the bill at the same time, whom do you give it to? I know it is the first person who asks, but it isn't always apparent who that was.
Reply to my Ema1l: jeffkrug89 @ gmail . com
Good luck and great tips for all!
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RE: Waiter and Waitress Tips and Advice
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Post By Maryapril (Guest Post)
(07/19/2007)
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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?"
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RE: Waiter and Waitress Tips and Advice
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Post By Jaymeigh (Guest Post)
(07/18/2007)
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I have been working in a restaurant for a week now and already I've found these tips extra-ordinary in raking in the tips.
The most important point raised altogether though is to SMILE. It really does work.
Something kind of alternative now which hasn't been mentioned but may be quite relevant to some people.
I work in Edinburgh, Scotland and in summer we have literally hundreds of foreigners in the restaurant.
A good point raised by others is to write comments on checks/receipts. A little "thank you" or smiley face can work a great tip. But what about those foreign guests?
A little tip: take the time to learn "Thank You" in a couple of other languages and then you can be more personal with this guests.
Examples:
Thank You
Merci
Grazi
Dank U
etc
x x x
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RE: Waiter and Waitress Tips and Advice
I am in customer service and the company I worked for emphasized "indifference toward customers"--not caring, also from my experience as a customer, be observant/attentive. Most of the waitstaff you only see when they take your order, bring your food and bring the bill, otherwise they disappear. That is annoying--they only do the bare minimum needed which is why they don't get much in tips, from me or anyone else. Treat your customers how you would appreciate being treated. Don't develop a jaded/bad attitude over time due to bad experiences with difficult customers.
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