Waiter and Waitress Tips and Advice

RE: Waiter and Waitress Tips and Advice By ibartender1@yahoo.com (1) Profile Contact I find youre site very helpful. I waitressed in california U.S.A for 3 years and bartend for 9 years. Now I,m looking for work in Portugal Terceira Azores and Im a little nervous. Posted on 01/07/2010 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By jolypa (1) Contact Hi. =] I've been waiting tables since July of this year and I've gotten some pretty good tips and advice over the last few months, some of which came from managers. Take your job seriously. This is how you pay bills, I'm not saying you have to eat sleep and breathe this job, just make it obvious you appreciate being employed- especially right now. Be organized and preplan. Grab the refilles for table A before they ask, and grab an extra ranch for the kid at table C, and print the check for table B, three birds one stone. If something goes wrong: crouch down and look the guest in the eye- look up at them if you can. It makes them feel like you're leaving the world of serverdom and coming down to their level. The rest is simple- LAST: Listen, apologize, solve, thank. Be sincere when you apologize and thank no matter how snotty the table was. Your other tables will see that and you're make up for the stiff more than likely. We all have managers that have bad days: when one snaps at you in FOH, still treat them like they walk on water and dont badmouth them to your table. I had one lay into me in front of my tables over something minor, and it killed my edge for the rest of the night.. but I kept smiling, I defended the manager, and tried to move on. My nearest tables noticed and I made bank that night. This gem cam from a manager: Let. It. Go. Get snapped at? Let it go. Miss a refill? Let it go. Forget to ring something in? Let it go. DON'T let it kill your buzz, you'll never get it back. Have a minute? BREATHE. Relax your muscles. You carry stress and tension when you don't even realize it. Also, help out when you can but do NOT sacrifice service to your tables to help another server that isn't doing so well. Get a manager. Know your limits. I can take six tables at once, thirty people in total, with no problems. I can't, however, do that, babysit another server, watch the door, and make sure the section at the other end of the resturaunt has silverware. I know my limits, so do my managers. Don't tryto be superwoman/man. It doesnt work. =] Remember who you work for. This goes for coworkers, mostly. They try to milk each other for all their worth. Who's your boss? Exactly. Heres another gem from a manager: remain calm. If you don't look like you have it together, your tables won't enjoy themselves. I swear this is legit. I make better money when I look like I'm in control than I do if I look frazzled. One more, then I'm going to bed lol: upselling. Instead of saying something like "you want to get onion rings instead of fires for .99?" make it sound like a luxury "would you like to upgrade from fries to onion rings for ONLY .99 cents this evening?" or instead of "what to drink tonight folks" ask "can I start you out with something from the bar this evening?" and instead of "interested in any dessert tonight" say "are you ready for that (dessert name here) for dessert? You can always take it to go and eat it while you watch your favorite show tonight!" It works. I swear. You're going to feel like a car salesman when you're effectively trying to upsell, just remember the customer knows more often than not that its your job, they won't hate you for it. Or stiff you. Posted on 11/29/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By night_owl13 (1) Profile Contact I just have a few things to add. 1.) Always do whatever you can for fellow servers. If you have 2 tables and another server has 6 and you have some down time ask them if there is anything you can do for them: run the appetizer, get condiments together, start setting up drinks, anything little thing you can do. They will remember and help you when you need it. If you're overwhelmed by too many tables SAY SOMETHING. Usually, your co-workers can help you out. 2.) Do whatever you can to get along with the kitchen staff and stay on their good side. If you mess something up when you're busy and need a side of fries on the fly they are less likely to help you if you cop and attitude with them. Their job is just as hard and it's hot back there. I've known a lot of kitchen staffers with large egos. Stroke them, you will be rewarded. 3.) Anticipate needs. When you're setting up your trays always have extra silverware, LOTS of napkins, ketchup, anything that you think goes with the food you're serving. If they asked for something extra, bring more than you think you should. Not only will the customers be pleased you thought about what they might need, it will save you a lot of running around. 4.) Develop a system. You will thank yourself when a huge table comes in. It always helped me to use the "clock" method but because it's hard for me to remember numbers, I will write down something I see physically such as "red shirt", "glasses", etc. Write legibly, carefully and orderly and take your time. Don't feel rushed because if you mess up taking an order, the whole rest of the experience will be unpleasant. 5.) Sometimes customers will come in with their friends and they will start arguing about who is going to pay. This is annoying beyond belief so I usually will accept whatever card or cash that makes it to my hand first and that's who is paying. It is awkward when people do this, try not to get involved in the argument. 6.) If you're serving alcohol and you think someone has been overserved, get a manager. I have had people pass out, puke, fight and strip at places I worked because they had too much to drink. Managers are paid more money to handle situations like that and while alcohol does drive up the bill it can also get you in a LOT of trouble. Mostly though, drunk people are more likely to walk out on their tab and you lose the tip. 7.) The secret to being a good server is being vigilant with refilling drinks and being prompt with the check. Think about what you would hate as a customer and don't do that. Being thirsty makes people cranky and feel neglected and when you're sitting at a table waiting for the check 5 minutes seems like 15. Always remember that "table time" is much faster than "server time" and accommodate. 8.) If you screw up admit it, apologize and offer a free drink, dessert, any little thing you can do. This never fails. try not to make excuses like "the kitchen is backed up" or "I have x number of tables, we're so slammed". The guest doesn't care. They just know you mucked up their meal so be apologetic and gracious and try to hook them up. 9.) Buy a book with a calculator, a built in notebook and lots of pockets for slips of paper to help you remember specials, soups of the day and to hold your receipts. Keep lots and lots of pens on you. When I first started out I would keep one pen, lose it then embarrass myself in front of my tables by telling them I couldn't take their order because I didn't have a pen. 10.) Have fun. Waiting tables can a riot and you meet all kinds of interesting, demanding, happy, crazy, awesome people. Servers can communicate their attitude to tables and if you're having a good time, so will your guests. 11.) Finally, the customer is always right even when they're wrong. Posted on 03/18/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By moses (Guest Post) Thanks for the advice, it's great. I was a logger mechanic and did all other jobs. I've got 12 days serving and it's going well. I cant believe the tips a waiter can also make it is surprising especially since I'm at a husky truck stop the truckers like making jokes, but that is no problem. So far I like every minute. Posted on 02/05/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Ebarb (Guest Post) Wow thanks so much for this amazing tips I'm so lucky to have this. I got a promotion in my first week because of these stellar tips. Posted on 02/03/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Gretchen G (Guest Post) Another great trick that helps with time when you are busy is to "Round up/down" the change. For example, if the bill is $74.24 and they give you $100, I always give them back $26 instead of $25.76. We have to count back our own change and dont use the register so this works easier for me..plus the change always falls out. Also, if you owe someone $20 in change, and their bill is small, BREAK IT DOWN into 10's 5's and 1's...otherwise they will send you right back to break it down and probably be annoyed. They wont just give in and leave you a ridiculously large tip becuase you only gave them back a large bill. First few days of any new serving job usually are rough, but it will get better once you get into the groove/system of that specific restaurant. Posted on 01/26/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By paul (Guest Post) I have an interview tomorrow for a position in serving. Thanks so much! these tips are greatly appreciated! Posted on 01/26/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By leo_d85 (1) Contact I liked the advice I got here a lot. I've been a waiter for about 4 years at a very high volume carhop/drive-in style restaurant. Here's my two cents: 1.) Always smile when you greet the customers of course- leave your problems at the door when you walk into work, and don't even complain to your coworkers about what's going on with you. This will carry into your attitude on the floor. 2.) Always watch your section. Don't converse with coworkers more than necessary. 3.) Keep a good appearance, especially hair and teeth. Brush your teeth at work on breaks if you can. Keep in good physical shape if possible. 4.) I've found it works to not ask a customer how they're doing unless they ask you first. They could be having a bad day and then you might be in for an earful of problems from them! Try to go along with what they are saying, make jokes when appropriate and don't be embarrassed to say some silly things. 5.) At the same time, don't smile way too much or demonstrate mental absence or excessive cornyness. Try to be as articulate as possible and don't talk too fast. 6.) Have the menu on the tip of your tongue- tailor their order to their needs, even if you have multiple tables waiting. It helps to have a "schpeel" or winning formula for helping finicky customers decide on how they'd like their order. For example, I always ask if they'd like all the condiments that come with a certain item, then wait for them to request something be changed. I have very few complaints and replacements this way. 7.) Always close out tables that are leaving before starting a new order. This is good in places like mine where tables turn very quickly and there are no hosts/hostesses (in my case, when new cars pull in). 8.) Take deep breaths and find that inner peace if you feel overwhelmed or have difficult customers. Don't take out your aggression on your coworkers and definitely not your customers. 9.) Where I differ from some people here: Count change back to the customer instead of asking if they need change. Act like you don't care if they tip you or not, then act surprised when they hand you something or tell you to keep it. They'll feel like you're not fishing for tips. 10.) Give free things: water, refills, in my case, dog biscuits. Keep up on the refills, especially for regulars. If they don't order a drink try to remember to offer water if your place normally only brings water on request. But know the rules in and out about what's free or not. Definitely don't charge them for something they don't want. Don't be sneaky when trying to upsell- let them know everything they will be charged for: extra cheese, tomatoes, etc. 11.) Be assertive: sound like someone with a firm handshake (without shaking their hand). Don't feel compelled to introduce yourself by name or get to know the customer too personally unless they're regulars and like to talk, but do make some small conversation. In my case, be sort of a "cold gentleman" at first, then open up. 12.) Take their tray/dishes as soon as they're done, then bring them the check. They'll have the feeling you're getting closer, closer, then closing the deal after a nice, intimate dining experience with you. I usually wait right there for them to sign the slip if they have a credit card and I give them change right then and there if its cash. Hope that helps! It was kind of too much, but it helps me, too, to have this written down and share it with people. Good luck. Posted on 01/24/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By alana (Guest Post) This site was really helpful. I am going to orientation for applebee's on Friday and am really nervous about it having no experience. In particular, any tips for memorization of the menus would be appreciated. Thanks. Posted on 01/18/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Margaret (Guest Post) Carrie gives great advice (all of which I currently follow, but it is nice to hear it reiterated)! My 2 cents (and I am not completely sure it has not been posted because I didn't read everything) is that you should greet your customers warmly, but do not introduce yourself (Hi my name is Margaret and I will be your server). I read this in an article from a well known food critic. Focus on the food and drink and not yourself. Extend this into the banter you have with your customers as well. Of course there are customers who ask your name, but they are the exception-most customers are not interested in being your friend. Similarly you should "read" your customers as far as their interest in interacting. Some customers want to talk and talk, but some customers just want simple service. Always put customers first. It is their money and leisure time so respect that. -Margaret Posted on 01/17/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Calvin (Guest Post) I am a server for an Americanized Asian restaurant. I worked server for almost 3 years. i apply these steps listed above over time and makes decent money only. Is it better to work at a higher class restaurant? I feel like I am capable. Posted on 01/04/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By (Guest Post) Just know seat to ring in 3 min or less. Script out your special. Check back, CHECK down, and pre-bus. Posted on 01/04/2009 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By wine-server (Guest Post) 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 their 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! Posted on 12/23/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Clair :O) (Guest Post) Remember that Customers are there to be with there family and friends not to watch u and decide how much of a tip you are worth. Its a delicate balance, you want to be the best wait staff you can but dont dont intrude on their night and annoy them. Posted on 12/15/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By monicaj (1) Profile Contact 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. Posted on 12/03/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Kristen (Guest Post) All of these tips were really helpful! I'm starting a new job and the first real day is today. I'm glad that there are ideas up here that can maximize tips! Thanks to everyone! Posted on 11/21/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By rebs (Guest Post) 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. Posted on 10/08/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By jennamay (Guest Post) RE : Gstine I have also worked in places where a drink tray isn't optional. My wrists are pretty poor quality and I have yet to find an effective, let alone quick way to strengthen them. However, it can help to carry the tray on your arm. What I mean by that is you sort of have your arm by your side to the elbow - you can rest your elbow on your hip - and then out in front of you palm up. Carry the tray between your elbow and wrist, holding it from the front with your fingers curled over. I don't know if you can picture what I mean, but it's helpful. You may think it looks a little less proffessional, but less so than dropping a tray full of glasses in a busy restaurant! Also, if you hold the tray this way, walk with confidence (chin up, shoulders back DON'T look at the tray!) and you'll look just as professional and together as anyone balancing a tray on their hand. Anyway, try it out, see how it works for you.. good luck! Posted on 09/25/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Naomi (Guest Post) Thanks so much for the tips everyone, I start waitressing at Perkin's (a middle class family restaurant) on Friday, I was nervous but I think these should help a lot :) Posted on 09/15/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By GoGo (Guest Post) Thank You all for the great advise. Especially for the Clock rule when taking orders. I've been on the job for 6 days now and I really like it. My boss is great, he lets me know in a kind of harsh/sweet way of what I'm doing wrong and what needs to be done, but I find him patient. I am the only waitress for breakfast and lunch. It can get busy at lunch, 10 tables or more. It was hard to do the cash, that is where I get confused, but I'm getting the hang of it now. I also am the bartender. I do not like down time, it messes with my pace. I make less mistakes when I'm busy and my mind is in high gear. I've got alot of questions that I ask the boss so I am aware and he is aware. This site has helped out with alot of other questions that are more pretained to experienced servers. Again thanks heaps! Posted on 09/11/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Gemz (Guest Post) I'm starting a waitressing job soon, and these tips have really helped me. I think I will practice them first though before I start my new job, so that I will be less likely to make mistake. I do have one tip though 1) If your friends and/or family go to the pub/restaurant that you are working at, still be professional and treat them as you would do if you didn't know them, as other customers may think that you are incompetent of working there, and you don't really want a bad reputation do you? I've written some of these tips down, and I read them most days and try to practice them =) Thank you x Posted on 09/01/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Anne (Guest Post) I've been working at the same place for about a year now... I started off hostessing, and eventually decided to be a server... Where I work is not very high-end or expensive, so to get good tips, you have to be very attentive, friendly, and make sure the order is right each time. As said in many previous post, always address your customers as Ma'am and Sir... if it is a table of all men, you might greet the table with "Hello gentlemen, how are you all doing this afternoon? (fine thanks, and you?)"I'm doing well thank you... My name's Anne and I'll be taking care of you today...can I get anyone's drink order while you're looking at the menu?" ...even if it is a young boy and his dad, they'll feel respected if you adress them as "gentlemen". To a table of women "Good morning ladies, how are you today?" (good thank you, yourself?)"I'm doing wonderful, thank you. My name is Anne, and I'm going to be your server this morning... Can I get you some coffee or juice to start with while you're deciding what you'd like?" Even adress children respectfully... you are serving them as well as their adult company... "And what would you like to order young sir"(with an adoring smile, of course [parents love it]) If a child asks for an unusual item for the time of day, or an additional item (refills on their milk, more than one refill for their soda, Coke with their breakfast, a fudge sundae, etc.) be sure to look at the parent for approval while repeating the order back, and then continue with "sure thing"(use discression if you like to say "sweetheardt, dear, hun, sweetie etc...usually that's OK for young children, but be careful with adults.)... be extra polite and patient when a child is being rude/roudy and the parent(s) seem embarasses... give them an understanding smile, and offer to bring a small appetizer (apple-sauce, bread, etc. [if your restraunt doesn't serve them complementary already] while they're waiting for their meal. As also said in previous post, appearance really is a HUGE part in making good tips.... If you are female, and you're attractive, men especially are more likely to leave you a nice tip... Attractive and polite males will get nice tips from the ladies. Hygene and neatness score points as well... (no dirty fingernails, neat hair [huge key: DON'T TOUCH YOUR HAIR (or mouth, or nose for that matter) where a customer might see you... if you must touch, do so in the back, or in the bathroom), make-up [but go easy! too much can offend some more conservative folks... same goes for jewelry. Simple, minimum], clean, pressed clothes, and depending on if there's a uniform or not, reasonable modesty (this will impress more people than your tightest pants and lowest top) Memory is key... Know the menue, know the item (that doesn't mean you have to eat them all... I'm vegan, so I can eat virtually no food on the menue at the place I work, so I'll tell customers something like: "I've had a lot of orders for that today, and everyone said it was great!" or to upsell an item that I've never had, I might say "We use fresh strawberries in a sauce over a thick layer of cheescake for that dessert... It looks fantastic!" something like that... Always check back with your tables a few minutes after delivering their food... Even if they say they have everything when you drop it off, they may have thought of something else after they took a couple bites (hot sauce perhaps)... go back and check! Also do this to make sure everything was cooked how the customer ordered (i.e no cheese.. make sure there wasn't cheese in there! steak medium rare... "is that steak cooked correctly, ma'am?" etc.) Continue to check back during the remainder of their stay, but not too much, or you'll be annoying.. I was so paranoid my customers would need something else, I'd ask how everything was every 3 minutes when I started wiatressing... bad move haha... if they're nice, they'll see you're only trying to help, and be appreciative/amused, but if they're kinda grumpy, they'll just be annoyed. ALWAYS PRE-BUSS THE TABLE... customers don't like their dirty, finished dishes hogging space on their table... if you're sure they're finished with a plate, take it without asking... if you're unsure, ask them "Can I clear any of these dirty dishes out of your way?" If they have a beverage that doesn't get free refills, be sure to let them know if they ask for another one... when they're finished a non-free-refill beverage, offer water when you go to their table, so they don't go thirsty. One way I keep customers happy if their meal did not go as well as hoped, or it took forever, is I offer them a comlimentary refill on a beverage they'd normally have to pay for... it's not losing the company much money, but it makes them feel compensated, and more likely to come back, and leave you a good tip....or offer an extra slice of bread or if something came with their meal that they didn't want at first, be sure to offer it for them to take home, and since it came included anyway, there's NO money loss. Never adress a table with "you guys" Folks, you all, everyone, ladies and gentlemen, etc. Use proper english/grammar and as little slang words as possible. Language is a BIG no-no.. As is pushy-ness... Suggest certain items, offer things, but if the customer doesn't seem thrilled, let it go, and try something else, or if they looked questioning, be sure to clarify what it is, and what it contains/what it taste like. Be patient and super nice to the extra rude/mean customers... other customers will notice! and the mean one's will maybe mellow down as the meal goes on... There've been many times where customers were demanding and impatient, and I thought for sure they hated me and would leave a bad tip, but I stayed nice and got everything they asked for, and they left me a nice tip! Know the menu, remember who gets what, remember small things they ask for (extra lemons, extra napkins, etc.) and bring them on the first trip, try not to have to be reminded, it'll impress them... Leave the check when you deliver the meal if it is breakfast... keep it till the end of the meal if you noticed them looking at the dessert menue when you took their order, and if you think it appropriate, suggest they save room for a specific dessert (it is more appealing then just "dessert")...if you noticed them asking for sugar free/diet items with their meal, suggest a sugar free dessert if you have it. Always sincerely thank your table when they're leaving, stop what you're doing, look at them and say something like: "Thank you all so much(big smile), have a wonderful day. Come see us again!" Well, I think I've taken up enough space on this board now, so that's all from me. Hope it helped a little? <3 Posted on 08/22/2008 | Report Spam or Abuse RE: Carrying Trays/Wine Pairings By Aly Shorey (Guest Post) 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. Posted on 08/20/2008 | Report Spam or Abuse Do You Need Any Change? By John N (Guest Post) 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! Posted on 07/19/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Mistress BAzza (Guest Post) 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 Posted on 07/14/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Danny (Guest Post) 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. Posted on 07/14/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By (Guest Post) 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! Posted on 07/10/2008 | Report Spam or Abuse $Tip money$ By Trice (Guest Post) 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! Posted on 07/08/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By buck (Guest Post) I have a service bartender at my restaurant. His job is to serve just wait staff, what should he be tipped % wise? Posted on 06/30/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Alison (Guest Post) 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. Posted on 06/29/2008 | Report Spam or Abuse Tray carrying By Jared (Guest Post) 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! Posted on 06/23/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By alexis (Guest Post) 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. Posted on 06/19/2008 | Report Spam or Abuse ^_^ By Tara (Guest Post) 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 :] Posted on 06/15/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By travis (Guest Post) Do the thinking so the guests don't have to. Serving is so easy I show up high everyday and ball. Posted on 06/10/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Ken (Guest Post) 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. Posted on 06/09/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By (Guest Post) 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. Posted on 06/06/2008 | Report Spam or Abuse Waiter and Waitress Tips and Advice By Maggie (Guest Post) I'm starting my first waitressing job ever today! Thanks for all the tips, it really helped me to read all this advice. Posted on 06/06/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By steph (Guest Post) 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. Posted on 06/03/2008 | Report Spam or Abuse How to carry a tray By Waiter1 (Guest Post) 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. Posted on 05/31/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Larry (Guest Post) I have to be a waiter for a dinner/play. Is there any advice on how to get maximum tips? Posted on 05/23/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By my name (Guest Post) This website really helped for my school project. Thanks a bunch :) Posted on 05/20/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Jessica (Guest Post) 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! Posted on 05/18/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Newbie (Guest Post) 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. Posted on 04/30/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Natalie (Guest Post) 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) Posted on 04/01/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Tanique (Guest Post) 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:) Posted on 02/06/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Pabs (Guest Post) 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. Posted on 02/04/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Charlene (Guest Post) 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! Posted on 01/27/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By huerpheas (Guest Post) Thank you so much for those great tips. That really helps me a lot. Posted on 01/27/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By tinu. (Guest Post) 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. Posted on 01/21/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Beckie (Guest Post) 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. Posted on 01/20/2008 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By robin (Guest Post) Thanks for the great tips! Tomorrow is my first day and I'm so nervous, but now I feel like I can do it. Posted on 01/17/2008 | Report Spam or Abuse RE: Need Advice By Krista (Guest Post) 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! Posted on 12/19/2007 | Report Spam or Abuse HELP! By Alicia (Guest Post) 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 Posted on 12/01/2007 | Report Spam or Abuse Can I work? By Suzie (Guest Post) I really want to be a waitress when Im 14 but is this not allowed in the uk? Posted on 11/09/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Jessika (Guest Post) 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! Posted on 11/01/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Jen (Guest Post) 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. Posted on 10/16/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By marian (Guest Post) 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 Posted on 10/05/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Justin (Guest Post) 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. Posted on 09/12/2007 | Report Spam or Abuse QUESTION " Waiter and Waitress Tips and Advice By Ximena (Guest Post) 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. Posted on 09/12/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Carling D. Mejores (Guest Post) 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 Posted on 09/10/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Rosie (Guest Post) 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! Posted on 09/07/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Kayla (Guest Post) 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! Posted on 09/01/2007 | Report Spam or Abuse I need advice By BambinoCandy (1) Profile Blog! Contact 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?:) Posted on 08/28/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Lorelei (524) Profile Contact 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? Posted on 08/21/2007 | Report Spam or Abuse Thanks for the pre-Serving Advice By Brittany (Guest Post) 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! Posted on 07/24/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Jeff (Guest Post) 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! Posted on 07/22/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Maryapril (Guest Post) 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?" Posted on 07/19/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By Jaymeigh (Guest Post) 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 Posted on 07/18/2007 | Report Spam or Abuse RE: Waiter and Waitress Tips and Advice By pabk (25) Contact 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. Posted on 07/12/2007 | Report Spam or Abuse

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