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*Waiter: Welcome to Antico's. Here are your menus. Today's special is grilled salmon. I'll be
back to take your order in a minute.
*Waiter: Are you ready to order? / Customer 1: I'd like the seafood spaghetti.
Waiter: And you? / Customer 2: I'll have a hamburger and fries.
Waiter: Would you like anything to drink? / Customer 1: I'll have a coke, please.
Waiter: And for you? / Customer 2: Just water, please.
Waiter: OK. So that's one seafood spaghetti, one hamburger and fries, one coke, and one water.
I'll take your menus. / *Waiter: Here is your food. Enjoy your meal.
*Waiter: How was everything? / Customers 2: Delicious, thanks.
Waiter: Would you like anything for dessert? / Customer 1: No, just the bill please.
Lesson Plan: At a Restaurant
Eating out is fun and exciting. It allows one to experience new taste sensations. It allows one to
see unique dining settings and ambiances. It allows one to save time and effort since someone
else does the cooking and cleaning up. There are any number of expression you are likely to
encounter at a restaurant. Below are just a few of them.
English Expressions
Expression
By a waiter
May I take your order?
Are you ready to order sir?
How would you like ( ... your steak)?
You have a choice of ( ...baked or mashed
potatoes).
Would you care ( ...for something to
drink)?
May I get you anything else?
Response
Could I have a few minutes, please?
Yes, I'll have the salmon.
Medium rare, please.
I'll have the mashed.
Yes, Ill have an iced tea.
No, I'm fine thanks.
By a customer
Could I get another ( ... roll, please)?
Could I see the (... menu)?
This steak is (... still bloody. Could you
Once you have eaten, or maybe before you order you may describe the food just eaten to your
dining companion. You may also want to know how something may taste before ordering
it. There are a number of words that can be used to describe food. Look at these examples.
Words used to describe food
Bland
Rich
Spicy
Sweet
Sour
Bitter
Ways to prepare food
Pickled
Baked
Broiled
Fried
Salty
Hot
Boiled
Sauted
You
Example 2
Waiter : How many do you have? / You : Just two. Can we have a table outside?
Waiter : You may have to wait for a while. / You : For how long?
Waiter : Twenty minutes / You : Well, I think we'll try another place then. Thank you!
English Conversations - At Restaurant
Ranjan is meeting prema for lunch at the North restaurant both of them have been out meeting
clients and have decided to meet for lunch to discuss the prospects of selling the products of their
company.
Ranjan : (Who has arrived earlier) Hello, Prema. I am glad you were able to come. Did you get
my message?
Prema: Hello, Ranjan. Im sorry Im a bit late. I got your message about meeting you for lunch
just as I was leaving for my appointment with the builders of Akash Deep. I couldt get away any
earlier.
Ranjan : Dont worry. I havent been waiting long. Where would you like to sit? Shall we sit in
that corner? / Prema: Yes, lets. It will be quieter over there. / Ranjan: How was your day?
Prema : Quite successful. But very tiring. People are interested in our products but are hesitant
to switch over to something new. I was wondering whether .
Ranjan: Before we get involved in a deep discussion lets order something to eat. (Calling to the
waiter) waiter.
Waiter: (Placing menu cards before both of them). Good afternoon. What would you like to
order?
Ranjan: Prema, What would you like to eat? A soup to begin with?
Prema : No, thank you. I dont think Ill have soup. Ive never been here before, so I
dont know what their specialities are.
Ranjan: (Reading the menu) would you like some chicken curry with pullao?
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Ranjan: (Closing the menu-card and handing it back to the waiter). No dessert, thank you.
Waiter: What about coffee?
Ranjan : Will you have coffee after lunch, Prema? / Prema: Yes, Please. Ill have coffee.
Waiter: with cream or milk? / Prema : Black please. / Waiter: And for you, sir?
Ranjan : Oh! Ill have coffee but please. Be quick about it. The waiter hurries away.
Ranjan : Im not sure how well it would go down psychologically if we cut on prices. It might
give people the impression that ours is an inferior product.
Prema: Well then. You have to offer other forms of incentives. After all, why should people buy
our product and not keep using the brand that they are always used to!
Ranjan: You are right. Weve got to scratch our heads and come up with what is known as a
unique selling preposition. What is it that our brand has
The waiter comes laden with the lunch dishes.
Ranjan : Ah! here comes the lunch. Lets leave the lighting systems alone for a while and enjoy
our lunch.
Prema : (Eating the food) Mmm! This is delicious. So many restaurants serve Chinese food.
But I havent had food which is quite so well prepared as this. How did you discover this place?
Ranjan : Just by chance. Actually I was visiting an office in the next block. It was lunch time
and I looked around for a place to eat and found. The Nirulas. It isnt very grand but the food is
wholesome. Im glad you like it.
Prema : Thank you for bringing me here.
Conversation in restaurant - customer and waiter - role play in English
B. Speaking
Task 1: Work in pairs. Talk with each other about your favourite restaurant. What do you like
most about it - the food, the ambience, the waiters, etc.?
Task 2: Read the following dialogues and then role-play them.
Customer : Waiter, theres a dead fly swimming in my soup.
Waiter : Thats impossible, madam. Dead flies cant swim.
*Customer : Waiter, theres a fly in my soup.
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Waiter : Look, theres a spider on the bread, hell catch it for you!
*Hari : Hello Ravi, How are you? I thought we could go out to a restaurant to celebrate Mittus
birthday.
Ravi : A great idea! Well give her a treat. Where shall we go?
Hari : Let Mittu come. She can decide.Here she is!
Ravi and Hari (together): Happy Birthday, Mittu!
Mittu : Thank you. So have you decided? Where shall we go? / Hari : You choose, Mittu.
Mittu : Lets try Asha Bhavan - that new place in Kanthi Nagar. Ive heard they serve a delicious
spread there, especially salads.
Ravi : It would be very crowded! Today is Saturday.
Mittu : Ill make a booking now. Then we could be sure of getting a place. Hari, please pass me
todays newspaper...Thanks . (Turning the pages of the newspaper) Ammm aha
here it is! 24098765. (dialling) Hello, is that Asha Bhavan? Id like to make a reservation for this
evening. In whose name? mm... mmm... Mr. Ravi Arunkumar, please thats right a
table for three, please . at 7pm. Thank you. Bye!
Ravi : Its only 5.30 now. Lets play some Pictionary till its time to leave.
7.03 pm - At the restaurant Asha Bhavan
Hari : The place looks very festive. I wonder if there is anything special happening?
Ravi : Look theres the maitre d hotel, Ill ask him (going up to a gentleman smartly dressed in a
suit) Excuse me, but is there anything special today? Your restaurant is looking very festive.
Dhotel : Good evening, sir Yes, today is the first anniversary of our restaurant. We are expecting
a large crowd. Have you made a booking?
Mittu : Yes. In the name of Mr. Arunkumar a table for three.
Maitre : (signalling to a lady dressed in the restaurant colours of lavender and gold) Just a
moment, madam. The hostess will show you to your table.
Hostess : Good evening! Please come with me. (Seats them at a table in a corner) Is this alright?
Mittu : Yes, thank you. (A waiter arrives with a tray of drinks. The Hostess serves them.)
Hostess : Please enjoy your welcome drink. / Mittu : What is it?
Hostess : Its chilled tender coconut water with honey and mint.
Ravi : (sipping his drink) Its delicious! Thank you!
Hostess : Excuse me. I have to see to other guests. Enjoy your meal!
(The three of them sip their drinks and look around the restaurant.)
Mittu : Well order the food a little later. Lets enjoy the ambience of this place first.
Hari : I like the rich decor of the place and also the clever arrangement of green plants between
tables to ensure privacy.
Ravi : And the music is not too loud we can carry on a conversation! (Catching the eye of a
waiter passing by and indicating to him that his service was required at their table by nodding his
head.) Lets order food. (The Waiter dressed in a lavender and gold uniform appears at
their table.)
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Waiter : Good evening! Would you like to go for the buffet, Sir? Madam? We serve a very good
buffet here. There is also a salad-bar.
Mittu : I think Ill go for the salad-bar. Ive heard they do scrumptious salads here. Is it all
freshly prepared?
Waiter : Yes, madam. All the food prepared here is fresh. Every night all left-over food is given
away.
Hari : Ill try the buffet. I can see quite a spread there. Can you please bring the soup to the
table, please?
Waiter : Certainly, sir. Which would you prefer? .. the chicken noodle soup or the baby
cornmushroom soup? / Hari : The baby corn-mushroom, please.
Waiter : And, what about you, Sir? / Ravi : Do you have any la carte service?
Waiter : Of course, Sir. Ill get you the menu-card. (brings Ravi a menu-card)
Ravi : Give me a few minutes please.
Waiter : Would you care for some hors-doeuvres?
Ravi : No,thank you. Well start with the soup. (The waiter leaves while Ravi studies the menu
card) They serve quite a variety of food here. Theres Chinese, Italian, Mexican, as well as
Lebanese, in addition to Indian. Everything is also very reasonably priced! This dish of Tacos is
only Rs. 75, and it has prawn, cuttlefish, and lots of vegetables in it, from its description on the
menu . But it would be too heavy for me .Mmmlet me see .. shall I have a plate of
vegetable spring rolls? or, .. maybe, Ill go for soup and kebabs .? . Oh dear, this is so
difficult. (Mittu returns to the table with a plate full of salad.)
Mittu : Come on Ravi, the waiter is waiting. Have a dish of steamed vegetables and some pita
bread. Or, since you have been showing off your French, try a French dish!
Ravi : They dont have any. I think Ill have the soup and vegetable cutlets.
(The waiter returns with the soup and serves them.)
Ravi : Ill have the same soup and a plate of vegetable cutlets.
Waiter : Very good, Sir. (Returns with the soup and cutlets and serves Ravi.) Enjoy your meal,
Sir, . Madam. / Ravi : Bon apptit!
Mittu : What does that mean, now?
Ravi : Its like saying Enjoy your meal in English. (They eat in silence for a while, enjoying the
music and the aromatic food on their table.)
Hari : This buffet is superb. They have such a variety of vegetables and salads. This corn and
raw mango salad is out of this world! Hows your cutlet, Ravi?
Ravi : Its good. Im glad they havent added too many spices in it. It has a nutty flavour.
(Noticing some activity at the entrance of the restaurant.) Look, some celebrities have come in.
O, I recognise that young starlet Faguni. I wonder who the other two people are?
Hari : I recognise that gentleman .. He does a cookery show on DD every Wednesday and
runs a restaurant in Mumbai, that serves only Parsi food.
Mittu : And I know who that elegant lady is . She is Lajmi Uday Sing, the gourmet cook who
writes a weekly column on food in The Bondhu every Saturday. Okay, people, are we done? Or,
does anyone want dessert?
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Hari : Of course I want dessert! There is such a tempting spread on the counter.
(Hari leaves to fetch the dessert.)
Waiter : Would you like some dessert, sir? Here is the menu card.
Ravi : Yes, please. Id like the date pancake.
Mittu : I dont think Ill have any, thank you. (They eat their dessert.)
Ravi : (To the waiter) Could I have the cheque, please?
Waiter : What about some coffee, Sir? Ravi, Hari, Mittu : No, thank you! (The waiter returns
with the bill. Ravi pays. Waiter takes it to the Cashier.)
(The Hostess comes to their table.)
Hostess: Did you enjoy your meal? Was everything alright?
Ravi : O, yes! Everything was perfect! We enjoyed the meal very much.
Hari : I was wondering if you did any outdoor catering?
Hostess: Yes sir, we do. In addition to the food we also arrange for the crockery, cutlery, as well
as serving.
Hari : Here is my card. Perhaps we could discuss this in detail when you are not so busy.
Hostess: Certainly, Sir. Here is our card. In case I am not available, my assistant Najab Hussain
will be able to help you.
Hari : Thank you so much. Goodnight! / Ravi : We had a very pleasant evening. Goodnight!
Mittu : Thank you, my friends. I had a lovely birthday dinner. Goodnight!
Task 3: Your teacher Ms. Nethra is getting married. The class wants to give her a gift for her
new home. Five of you have been selected as class representatives and have todecide what to
present her. Have a discussion about your choice of item/s and give reasons for your choice.
*Multi-purpose silver bowls / Some crystal glasses / Crockery - tea set/dinner set / Stainless steel
cutlery
At the Restaurant / Ordering
Waiter: Are you ready to order?
Lisa: Yes, we'll have the chicken with vegetables, and the vegetable pasta please.
Waiter: Anything to drink? / Lisa: Just some water please.
After the Meal
Waiter: Can I get you anything else? Coffee? Dessert? / Lisa: No, just the bill please.
Making a Reservation
Mike: I'd like to make a reservation for 2 people on Friday night.
Waiter: What time would you like? / Mike: 8:00.
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David: Make it medium rare. / Waiter: Okay sir. Ill put your order in right away.
Asking for the Check
David: Can we have our check please? / Waiter: Of course sir. Just a moment.
David: Whats this charge here? / Waiter: That is for your appetizer sir.
David: Oh I see. Does this total include tax?
Waiter: It does sir. Will you be paying with cash or credit card? / David: Credit.
Waiter: Okay, may I have your signature here on the bottom please. / David: Sure.
Waiter: Okay. Thank you very much for visiting us. Have a good evening.
David: You too. Thank you. / Waiter: Good bye. / David: Bye.
Ordering lunch and dinner
What else do you recommend?
Waiter:
Mr Ryefield:
Yes. Ill have the beef stew for starters and my wife would like tomato
soup.
Waiter:
One beef stew and one tomato soup. What would you like for the main
course?
Mr Ryefield:
Ill have the Cayenne Pepper Steak and my wife would like the Fried
Trout with mashed potatoes.
Waiter:
Mrs Ryefield:
Waiter:
Mrs Ryefield:
Waiter:
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Mrs Ryefield:
Mr Ryefield:
Waiter:
Mr Ryefield:
Waiter:
Mr Ryefield:
Waiter:
Excellent choice!
This english conversation teaches you how to order food on the phone. You will learn normal
questions that they will ask so you can response to them and get your desire food.
Example 1
Waitress : Good morning. This is ABC pizza. How may I help you?
You
: Hi. I'd like to order a pizza. / Waitress : What size please?
You
You
: I want Hawaiian. / Waitress : Anything else? / You: No.
Waitress : Can I have your address please?
Example 2
Waitress : Good morning. This is ABC pizza. How may I help you?
You
: I want to order a pizza.
Waitress : What topping would you like to order today?
You
: Can you give me some advice?
Waitress : Sure. We have Super Supreme, Hawaiian and Seafood.
You
: Good. I want to try Large size Seafood one please. / Waitress : Anything else?
You
: One garlic bread and beef spaghetti
Waitress : Ok. Can I have your phone number and address please?
********************************************************************
Waiter : Yes Sir, I am at your service. / Rahul : What is available to eat?
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Waiter : All types of food are available like South Indian, Chinese etc.
Rahul : Well. I take Mughalai. Please make it punner, aloo masala, tandoori roti and butter nan.
Waiter : Don't you want hot soup? / Rahul : Yes I need French onion soup.
Surya : I want South Indian special masala dosa, rava kichadi and vada.
Waiter : How about some soup sir?
Surya : No. Not for me. / Waiter : How about the dessert sir? / Rahul : I don't have any idea.
Waiter : You can also order later.
Surya : That'll do for now. Let's order for dessert after we eat all this. Tell me how long will you
take?
Waiter : In a few minutes sir, we won't keep you long. / Surya : Very good.
Rahul : Give me butter scotch ice cream. / Surya : I want mango milk shake.
Rahul : Give me the bill. / Surya : I shall pay for it. / Rahul : No. No I will pay
***************************************************************
WAITER: Good Evening sir, welcome to our restaurant. / GUEST: Good Evening!WAITER:
Please be seated, Im just bringing a glass of water for you. / GUEST: Thanks!
WAITER: What would you like to have sir ? / GUEST: Whats your specialty ?
WAITER: We are known for a delicious Chinese food.
GUEST: Please bring one plate Manchurian with Fried Rice.
WAITER: Kindly wait, your order will be delivered within 5-10 minutes. / GUEST: OK.
WAITER: (After Five Minutes) Here is your order sir. / GUEST: Please bring one Coke also.
WAITER: Yes sir.
GUEST: (After having the meal) The food was quite good and your service also.
WAITER: Thanks a lot! / GUEST: Please bring the bill. / WAITER: Here is the bill sir.
GUEST: This is your bill and tip also.
WAITER: Thank you, please do visit next time and have very wonderful night. / GUEST: I will.
In this text I'm going to write about the hospitality industry.
The hotel vent de mar is situated in puerto de Sagunto, this level is three stars but is more
comfotable. The hotel jobs are: 1) hotel manager, this person is responsible for all staff.
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2) Marketing Manager, this person finds business for the hotel and organizes advertising the
hotel.
3) Accountant, this person does the hotel's finances and does the acounts for the hotel.
4) Concierge, responsible for greets guest at the dor and collects guests and luggage from the
airport.
5) Bartender/Barman, serves guests at the bar
6) Head Waiter, serves food and drinks to guests and trains new staff.
7) Waiter serves in the restaurant
8) The Recepcionist, this person works behind the front desk, welcomes guests when they arrive
and gives them their keys, checks in new guests, sends e-mails and comfiming booking, takes the
reservations, prepares bills when guests check out, answer the phone, and checks records.
In a Restaurant
Menu:
Appetisers
grilled prawns
Goat's cheese
Garlic Bread
Mediterranean Salad
Main Course
Dessert
Banana split
Lemmon Cake
Strawberry Cake
Cheese Cake
A range of wines, minerals and spirits are available from the restaurant.
One conversation in a Restaurant
Waiter- Good morning, do you have a reservation madam?
Customer- yes, a table for two. My name is Alice Gray.
Waiter- Would you like smoking or non smoking? / Customer- Non-smoking, please
Waiter- Fine Madam. Would you follow me please? / Waiter- Would you like to see the menu?
Customer- yes, I'd like to see the menu / Waiter- Are you ready to order?
Customer- yes, I'd like to appetiser an Mediterranean salad and then Duck stuffed seved with
orange sauce. / Waiter- Would you like anything to drink?
Customer- A bottle of a red wine / Waiter- And Would you like any dessert ?
Customer- yes, I'd like to dessert a Strawberry with whipped cream / Waiter- And Would you
like something else? / Customer- yes, A capuccino, please
Waiter- Ok Madam, I'll be with you in a minute
CRUISES SHIPS
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I think is wonderfull to travel in a cruise ship, the cruise ships are floatings resorts, when in a
hotel, the cruise ship, have a differts works in here. The captain is the most senior person on
board the ship, the name of the people to work in a cruise is a crew. The principal Medical
officer, the staff captain, the chief Engineer and the hotel Manager all report to the captain.
The hotel Manager has overall responsibility for the gallery staff, food and beverage, the purser
and the purser's staff as well as general entertaiment on board.
Giving advice and recommendations
When a person travel to a Tropical for exaple Indian, South Africa's the travel agent recommend
to the customer diferents recommendations.
-
Working in a restaurant environment can be tough work, especially when you have a nagging
boss, complaining customers, limited time, and interesting co-workers. Yet, so many people are
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applying for this job, whether they know how to do it or not. The restaurant business is stressful
and competitive. Even if you have worked in it for a very long time, there is still more you can
learn. When starting out, you're lucky to be training with someone who takes the time to show
you the ropes. Perhaps you may be training with someone who doesn't want to teach you, or just
doesn't know anything about the job. Alternatively, you might work in a good environment - but
that doesn't mean we can't improve!
Edit Steps
1. Always arrive at least 10 minutes before your scheduled shift.
2. Make sure you are presentable before you leave for work. Always be wellgroomed and keep your clothes clean. Wear clean shoes and socks. Your hair
should be neat and washed, your nails clean, your uniform/clothes clean and
modest. Apply limited quantities of makeup and hold off on the perfume/cologne.
(NOTE: Scents on servers can interfere with the smells of food and wine and
upset the customers.)
3. Approach your table with a smile and a greeting. Introduce yourself and say
your name clearly. " Hello, nice to see you. My name's ___ Can I show you the
menus and perhaps take a drink order?" Ask if they've been to the restaurant
before, except watch out - if the answer is "yes , you served us last week" - the
gambit fails!! Greet customers with a smile as they enter. Maintain balanced eyecontact, but avoid staring too much. As you seat them at their table, perhaps stir
up small conversation as you proceed to take their drink orders.
4. Take drink orders clockwise starting at your left. If children are present ask for
their beverages first, followed by ladies and then gentleman all following the left
to right order.
This is now the time to discuss the specials.
5. When you have served their drinks, ask if they have any questions about the
menu. Don't rush them unless they are late and even then do it gently. If they are
ready to order, take their order clockwise starting at the left and closest to you...if
not, proceed to your next table.
6. Bring out orders in their entirety. Never bring one guest's food without the
other's, unless specially instructed otherwise (this may happen if one or more in
the party plans to leave early). Normally, there shouldn't be any circumstance
causing one part of an order be ready much later than another. If on occasion you
foresee this happening and causing a problem, briefly explain the situation and
ask how the customer would prefer handling this.
7. Don't overly badger the customers. Avoid going into eagle-hawk mode.
Customers hate to be ogled at or constantly interrupted. How would you feel if
someone was glaring at you as you ate your meal? If a table wants something they
will glance around to look for you. If you stay alert and watch (not stare) your
tables as you walk the floor most customers will make eye contact as a signal that
they need you. This can give them the feeling like you're paying attention without
hovering or badgering them. When their good food and conversation is over, they
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will start looking around at other diners or the walls. This can tell you when to
clear plates, offer desserts or drop the check.
8. Clear any of the plates from the current course as soon as it is obvious the
customer wants them to be removed. #Always clear plates from the previous
course completely, before bringing plates from the next course to a table.
*Before clearing plates, be sure to ask politely. Use a manner and tone consistent
with both the atmosphere and the customer. Generally, "May I clear?" is good.
In most establishments, make no reference if they are still eating or more likely,
the one who is doing the talking is still eating.
9. If you were outside of America, you clear the plates after everybody
finished their course, as they would start eating only when all the food is
served, and they will (hopefully) indicate that everybody is finished their
meal by having the fork and knife at the center of the plate. It varies a bit in
Asia, but observe, personalize and adjust.
10. When the main course is served, always ask "May I get you anything
else?" and give them a second to think about it. Check back again within five
minutes, with "Are you enjoying everything?" with specific references about the
hosts dish,..." How is your Steak?" at the very least. Listen to their response and
more importantly read their body language: Many people are shy to speak up
about problems, and they may blame that on you come time to leave a tip.
11. When the main course is cleared ask.." Would you like to see the dessert
menu?", but clear the breads and/or soup that they were having before ordering,
even if they are not finished.
12. When they are finished with their meal, ask them "Is there anything else I
can bring you?" If they say no, promptly give them their bill and wish them a
good day. Don't assume the man will pay. If it becomes directly known to you
during their visit which guest will be paying, you may leave the check at the end
of the table by him or her. Otherwise, leave the check in the middle of the table.
Check is always face down. If it is inside a check envelope, lay it flat on the
table, don't stand it up.
13. Take their payment. Inform your guest that you will prepare the payment for
them, i.e. change if cash or you will process their credit card for them. Never ask
if they want change: Just break the bills and return quickly with the
change/receipt.
14. When you return, thank them and say something like, " It's been nice to
see you" , "hope to see you again soon", OR if they seem to be lingering after
their meal, just say "thank you", as they may need refills and such.
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Edit Tips
*After taking an order, repeat it back to the customers. This gives them confidence in you,
and studies show can result in bigger tips.
Learn proper table service manners: serve from the left, remove from the right;
beverages poured from the right as the cups and glasses are always on the right; glasses
never picked up when filling; bring fresh wine glasses with every new wine; and MANY
others... Books written on this subject include "The Main Course on Table Service". Get
one and read it. This knowledge is critical for employment in an upscale restaurant, and
"couldn't hoyt" in a diner.
Learn the correct way to set a table: forks left, knives right, napkin left(usually).
coffee/teacup handles at 5o'clock with teaspoons parallel to the handle... etc.
When clearing a table do it quietly as not to disturb the diners at other tables.
If you have spare time: If two people are sitting at a table and one goes to the restroom
or excuses her- or himself for a moment, and if the other person looks even slightly
uncomfortable or awkward siting alone, go by and make small talk until the partner
comes back or as long as you can before another table needs attention. (Do not fail to
keep an eye on other tables while doing this.)
Even if not required in training, memorize the menu cover to cover ASAP. Talk to the
kitchen to familiarize yourself with any specials. Taste sauces if possible.
If you are not busy at the moment and notice a customer at another table is in need of
something, assist them. If you help out your fellow waiters, they will be more likely to
help you out as well. Good service (no matter who provides it) will ensure that customers
will come back - that's keeping your paychecks coming.
Striking up friendly chat is usually recommended, but keep it short and bear in mind
that some customers desire privacy more than others and may become irritated by
intrusions.
Customers can boil up and become upset over the most minuscule things, such as the
wrong drink order. When this happens, stay calm and correct the situation and apologize
to the customer. You may find the LEADS policy helpful:
Empathize with the concern ("I know it can be frustrating when you get the wrong
order...").
o Do what it takes to make it right with the customer, such as offering a free
appetizer or other cheap item, or reducing the bill (check with your manager).
o Stand by your promise.
Never tell a customer you will do something or "be right back" and not do it. Do not
promise to do something, anything, and not do it.
Interaction and cooperation among co-workers is crucial in the speed of the deliverance
of food. Be kind to others, though they may be sour.
Answering the phone may be part of the waiter's job. Clearly speak into the receiver to
be understood, and make sure you understand what the customer wants. Always write
down the customer's phone number.
Remember good drinks and quick service = good mood = good tips. Try your hardest to
keep their water/tea glasses filled without being intrusive.
Even when having pleasant conversation with co-workers, face your tables so you can
see if they motion or start looking for something. If customers see you with your back
turned, chit-chatting with a friend, they are more likely to be annoyed and feel they are
not receiving good service.
Keep a spare shirt or tie at the restaurant. Accidents happen and a sloppy waiter is not
good for the appetite.
If someone forgot to make tea and there is only enough for half a glass or a little more,
add more ice and fill the rest with water. Customers appreciate fast service more than
anything. Go back and start the tea. If they notice the tea is weak (most won't), tell them
you will start a fresh brew just for them.
Don't give each table the same speech. It's much more personal that way.
Smile A LOT! Depending on the environment you work in, make jokes, small talk etc. to
keep the mood light and friendly.
If a customer complains, don't try to blame it on the cooks, hostess, or anyone else.
Simply apologize and work to resolve the problem. Check with the manager before
offering discounts, comped meals, etc...If the customer is still not satisfied, ask if they
would like to speak to the manager.
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When you get busy, make sure to let new tables know you will be with them in just a
minute. Don't get frantic, trust me, you'll start forgetting things.
Never talk about how long of a day you've had or complain to customers or coworkers.
No one wants to hear it. Leave your problems at the door and fake a smile if you have to.
Interact with the kids. Parents love it. If children are becoming rowdy or irritable, offer
to bring them crayons, paper, crackers, something to keep them busy. The parents will
often be very grateful.
Plates and silverware should always be brought before food arrives. You can to this when
you greet the table, or after you have brought the drinks.
Once you get into a routine, stick with it. Analyze it frequently to see if there's anything
you can to more efficiently.
Learn the menu, the ingredients and the cooking processes. Customers ask weird
questions sometimes and if you don't know the answer, be sure to ask someone who
does...most likely a manager.
Be friendly with your co-workers, bartenders, cooks, busboys. If they like you, they'll
help you out more and make you job so much easier.
Stay alert for refills, customers trying to get your attention, frowns from guests, dropped
silverware, spills, empty plates etc.
If the restaurant you work at does not give free refills, but a customer asks for one, be
sure to inform them and ask if they would like another anyway.
Edit Warnings
Working as a waiter, especially one in a very busy restaurant, can bring on a lot of stress.
Don't let one mistake trip you up the whole night. If you let one bad thing get to you,
you'll slip up more and more. Just shake it off, take a breather, and move on. Talk to
someone you like or respect and get it off your chest - "I screwed up! I'm sorry" lightens
the burden as does the honest reply "...You should have been here when I was doing your
job!!"
Never try to hide a mistake from management: You'll only make the problem worse.
Acknowledge it promptly and let them help you resolve the situation.
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Keep it friendly...if people have a problem with you, or you with them, just keep some
space between the two of you.
Don't date your co-workers. This may bring trouble to the job site, particularly if you
split up, as you still have to see them everyday.
When customers get nasty or rude, stay calm, listen, and communicate. If that doesn't
work, grab the manager and let him/her deal with it.
If your friends come to visit, keep conversations short and treat them as you would
other clients. If they are not eating or ordering anything it is not looked good upon if they
stay for more than just a couple minutes.
Never go to a table smelling like smoke. If you are allowed a cigarette break, follow it by
washing your hands, rinsing your mouth, and when possible, decontaminating your
clothing by spritzing yourself with a twist of lemon.
NEVER contaminate a customer's food or drink, no matter how rude and unreasonable
they have been. It's unprofessional and could have serious consequences for you if you
are caught.
Pens that work, scratch paper, a table crumber, a lighter (if smoking is allowed in the
restaurant), and a waiter's friend (bottle/wine opener).
Comfortable, good quality shoes with a good grip (kitchens can be slippery).
If you have long hair make sure to bring extra hair-ties just in case you or a co-worker
needs it.
How to Be a Competent Server
Did you enjoy your service today? Good afternoon, how are you doing today?
My name is John Q Waiter I will be the narrator for your journey today. May I start you out with
something to jog your brain?
Edit Steps
1. Understand what it takes to be a competent server. Ask yourself the question "what do
we need to feel fulfilled when being served?". In the service world, you either do your
job well or you make no money.
23
2. Consider the customer's side of the transaction. As a customer, we need to feel taken
care of, we are paying to be pampered. Of course, the extent of pampering is dependent
on the type of restaurant, as in McDonalds may not bring you a refill on a water, whereas
another style of restaurant would do this. Customers are demanding they are paying to be
served at the table. It is for this reason that the server needs to be able to adjust to all
situations on the go.
3. Learn the five rules for servers:
o Always have a smile, a genuine happy outlook shows through. What you do is
your livelihood. How you conduct yourself and convey it to others pays your bills
and keeps food on your table.
o Anticipate what people need before they have to think about it. This may seem
difficult but it is really common sense. If the glass is half full, fill it, if the plate is
empty, take it away and ask what else they need. Even if you know the answer,
this makes the customer feel relaxed.
o Be knowledgeable, understand the menu, and be able to show the customer
your expertise in your line of work. The service industry is much underrated, but
not everyone can do it.
o Know your customers and let situations dictate the kind of service that is
needed. Business professionals on lunch want to be left alone to conduct business.
They may not want to sit and chat. A birthday party may require a lot of
attentiveness. You could make a great or bad memory for the customers special
day.
o Do not act over-eager. Show the customer that they matter. If they feel that, they
will reward you. When they think, you are just there to see what is left on the
table, you may not see much there. Always remember it is gratuity, the customers
have already paid for the food.
Edit Tips
The service industry is age old, in one capacity or another. We all have times when we
need taken care of during small vacations of convenience; the server can make or break a
customers experience. Not only can it make or break it for the customer, also it can make
or break the restaurant as well. Word of mouth about a bad dining experience can go a
long towards a restaurants longevity. The server has a critical role in this aspect of the
restaurants ability to maintain and grow its customer base.
As you are expanding the dining experience for the consumer, one has to keep in mind
that we live in a digital world. Anything and everything can be posted online in
numerous sites on the World Wide Web. One would hate to have their name or where
they work listed on one of these sites. So, dont let it happen to you.
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In general many people may not consider the service industry as a profession, yet think
in your life day-to-day how often you are served, how often do you depend on that person
behind the counter or at the side of your table to fulfill or add to your daily needs?
Meaning
Example sentence
la carte
adjective
la mode
adjective
alcohol, liquor
noun
appetizer
noun
appetizing
adjective
apron
noun
awful (taste)
adjective
bar
noun
barbeque
noun/verb
barstool
noun
25
bartender
noun
I do part-time work as a
bartender in a local pub.
beverage
noun
drink
black coffee
adjective + noun
boil
verb
book off
verb
booster seat
noun
a plastic unit that fits on top of a chair Will your child be needing a
to help small children reach the table booster seat today?
booth/bench
noun
booze
noun(idiom)
alcohol
bottle opener
noun
a device used for opening beer bottles All of the servers keep bottle
that don't twist off
openers on their keychains.
bread basket
noun
breaded
adjective
buffet
noun
burnt
adjective
buspan
noun
busboy, busser
noun
26
cash
noun
cash out
verb
cashier
noun
charge
verb
to add a fee
chef
noun
clear
verb
remove finished or unused items from You need to clear this table and
a table
set it for four.
cocktail
noun
coffee maker
noun
coffee round
noun
combo,
combination
noun
mixture
check on
verb
comment card
noun
complaint
noun
condiments
noun
cook
prepare and heat food until it is ready The guest says that this chicken
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verb/noun
to serve
corkscrew
noun
counter
noun
flat area often used for placing dishes I left one of the salads on the
on or preparing food
kitchen counter by mistake.
coupon
noun
complimentary
adjective
free of charge
creamer
noun
credit card
noun
customer, guest
noun
customer service
noun
treatment of guests
cutlery,
silverware,
utensils
noun
cut off
verb
debit
noun
deep fried
adjective
defrost, thaw
verb
delicious
adjective
delivery
noun
designated driver
adjective + noun
dessert
noun
dessert tray
noun
dirty dishes
adjective + noun
discount
noun
at a cheaper cost
dishpit
noun
dishwasher
noun
doggie bag
noun
double
noun
draft
noun
dressing
noun
dry
adjective
no sauce
entre, main
course
noun
fast-food
noun
fine dining
noun
float
noun
free refills
adjective + noun
fry
verb
garnish
noun/verb
glassware
noun
gloves (plastic)
noun
gratuity/tip
noun
greet
verb
grill
noun/verb
hairnet
noun
happy hour
noun
highball
noun
highchair
noun
hold
verb
leave off/without
homemade
adjective
host, hostess
noun
ingredients
noun
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kettle
noun
last call
noun
lemon, lime
wedge
noun
a small segment of lemon or lime put I'd like a lemon wedge for my ice
on the rim of a glass
water please.
lineup
noun/verb
liqueur
noun
make change
verb + noun
manager
noun/adjective
melt
verb
menu
noun
a booklet of all of the food that can be Do you have a children's menu we
ordered
could see?
microwave
noun
mild
adjective
not spicy
nightclub
noun
non alcoholic
beverage
adjective + noun
notepad
noun
paper that a server uses to write down Just let me grab my notepad and
orders
I'll take your order.
on the rocks
on ice
preposition + noun
on the side
request for a food item to NOT be put For the nachos, can we have the
preposition + noun on top of another food item
sour cream on the side?
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order
verb/noun
over charge
verb
pack up
verb
party
noun
patio
noun
outdoor seeating
paycheque
noun
pitcher, jug
noun
portion
noun/verb
pour
verb
prepare
verb
pub
noun
punch something
in
verb
rare
adjective
recipe
noun
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regulars
noun
reservation
noun
restrooms
noun
roll-up
noun
rush
noun
rush
noun/verb
sauce
noun
schedule
noun/verb
seasoning
noun
self-serve
adjective
senior's discount
noun
separate cheques
adjective +
noun/verb +noun
serve
verb
set
verb
shade
noun
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shot
noun
shooter
noun
side dish
noun
sour
adjective
sous chef
noun
specials
noun
specialty
noun
spicy
adjective
hot flavour
stay
verb
stir, mix
verb
straw
noun
straight up
adjective
substitute
verb
supervisor
noun
sweet
adjective
take-out
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adjective/verb
home
to take-out.
terminal
noun
till
noun
to go
verb
toppings
noun
uniform
noun
waiter, waitress
noun
waiting list
noun
warm up
verb
well- done
adjective
wine list
noun
winery
noun
wine tasting
adjective
sa
Peter: We both would like the Fried Trout with mashed potatoes.
Waiter: CertainlyWould you like anything to drink?
Peter: Yes, Id like a glass of Coke. My wife would like a cup of coffee.
After Peter and his wife have their lunch
Waiter: Would you like to order anything else? OR Can I bring you anything else?
Peter: No thank you. Please bring the bill. / Waiter: Certainly.
Peter: I cant read without glasses. How much is the lunch? / Waiter: Thats $5.45 altogether.
Peter: Here you are. Thank you / Waiter: You are most welcome, sir. Have a nice day.
Peter: Thank you, the same to you.
Food vocabulary
Here is a list of some common food items. Note that this is not an exhaustive list.
For starters, people usually have chicken soup, salad etc. For the main course they may have
any of the following: ,Ham and cheese, Grilled cheese, Cheeseburger, Spaghetti, Pizza.
Sample Dialogue
Dave and Sarah decide to visit an American restaurant.
Waiter: Good afternoon. Table for two? / Dave: Yes, please.
Waiter: Smoking or non-smoking? / Sarah: Non-smoking. / Waiter: Right this way.
They walk to a table. Dave and Sarah sit down and the waiter gives them menus.
Waiter: Ill be back in a few minutes to take your order. After 7 minutes, the waiter returns.
Waiter: Are you ready to order? / Dave: I think so, but can I ask? What is Beef Stroganoff?
Waiter: Its beef cut into small pieces and served in a sour cream and white wine sauce.
Dave: Ok, that sounds good. Ill have that.
Waiter: Excellent. And that comes with your choice of French fries, fried mushrooms, or rice.
Dave: Ill have rice. / Waiter: Anything to start?
Dave: Ill have the French Onion soup. / Waiter. OK. And what can I get you?
Sarah: Is the Spaghetti and Meatballs very large? / Waiter: Yes, its a big portion.
Sarah: Oh, Im not very hungry.
Waiter: Then can I recommend the Chicken with Mushrooms? That comes with noodles, but its
not too big.
Sarah: Ok. Ill take Chicken and Mushrooms. And a salad to start.
Waiter: Very good. And what can I get you to drink? /Dave: A Coke, please.
Sarah: Ill have orange juice.
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Waiter: Oh, Im afraid were out of orange juice. But we have pear, apple, grape, and kiwibanana.
Sarah: Kiwi-Banana? That sounds interesting. Ill try that.
Waiter: Excellent. Ill be back with your drinks in a minute.
At the Restaurant
Ordering Food:
When dining anywhere, its helpful to have the basic skills and language needed to order the
food that you want. Here are some phrases to keep in mind.
Follow me. / This way please.
Your waiter/waitress will be right with
you.
Someone will be right with you.
Ill be right back to take your order.
May I take your order?
Hows everything?
Hows the food?
How are you doing here?
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Useful Words:
a fancy restaurant
a fast-food restaurant
a buffet
the bar
a chef
the cook
waiter / waitress
daily special
the menu
appetizers
soup
salad
dessert
breakfast
brunch
lunch
dinner
smoking / non-smoking
dishwasher
the check / bill & tip
Remember, just barking out orders can be perceived as being rude and may have real
consequences to your food. Keep in mind the polite ways to order food: I'll have a hamburger,
Other Situations:
Depending on what you are buying, when heading for checkout or in the process of ordering, you
might find yourself hearing the following questions being asked.
*(Pay by) Cash or Check?
*(bags) Plastic or Paper?
*For Here or To Go?
*Cup or Cone?
(At Baskin Robins 31 Ice Cream)
Cashier:
Hello! Can I help you?
Customer:
UhId like a double scoop of chocolate mint and rocky road.
Cashier:
Ok, would that be cup or cone? / Customer: Cup, please.
Cashier:
What kind of toppings do you want?
Customer: I'll have some chocolate sprinkles.
************************************************************************
Two of the guest enter the building. The waiter comes to greet them.
Waiter: Good evening, can I help you.
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Guest 1: Yes, table for three please. Our friend will arrive shortly.
Waiter: All right, follow me please. The waiter walks the two guests to their table.
Waiter: Does this table suit you? /Guest 2: Of course!
Waiter: Now, would you like something to drink while youre waiting?
Guest 1: Ehm Ill take a coke please. / Guest 2: A half pint of lager for me please.
While the waiter gets the drinks, guest 3 arrives.
Guest 2: Ah, I see youve arrived just fine.
Guest 3: Luckily there was no traffic. How are you doing? Guest 3 looks at guest 1.
Guest 1: Im fine thanks. Weve just ordered our drinks.
Guest 3: You did? Well, Ill ask the waiter next time he comes by. The waiter arrives at the
table.
Waiter: Ah, I see your friend here has arrived. Now, what would you like for starters?
Guest 3: Oops! Guest 3 looks through menu hastily.
Guest 1: Are the scampis also available without garlic?
Waiter: Certainly, sir. / Guest 1: Then Ill have the scampis, without garlic please.
Guest 2: Ill have the broccoli soup, please.
Guest 3: Yes, ehm The cheese croquettes please. And could I have a glass of water?
Waiter: Of course, sir. Ill be back in about ten minutes. Waiter leaves.
Ten minutes later. The waiter arrives at the table with the starters.
Waiter: One broccoli soup Here you go, sir. And who ordered the croquettes?
Guest 2: I did. / Waiter: There you are. And so the scampis must be for you.
Guest 1: They certainly are.
Waiter: Enjoy. Ill be back shortly to take your order for the main course.
Waiter leaves the table. Fifteen minutes later. Waiter arrives at the table.
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Waiter: Have you decided on your main courses yet? / Guest 3: Yes, Ill have the paella dish.
Guest 1: And I think Ill have the steak with sauce barnaise.
Waiter: Im sorry were fresh out of barnaise. / Guest 1: Then Ill have the chicken saut.
Waiter: Were out of chicken too, Im afraid. / Guest 1: Is there anything that youre not out of?
Waiter: Yes, there is the vegetarian salad with goat cheese. / Guest 1: Ill have that then.
Guest 2: And for me, Ill have a burger.
Waiter: What would you like as a side? Chips or baked potatoes?
Guest 2: Ehm, the chips please.
Waiter: Ill be back in about fifteen minutes with your main courses. The waiter leaves.
Guest 2: The service here is very nice. / Guest 1: Are you serious?
Guest 2: I mean, the waiters pretty friendly.
Guest 1: True, but they really should stick to their menu.
Ten minutes later. Waiter arrives at the table.
Waiter: And here is your vegetarian salad. / Guest 1: Thank you.
Waiter: The paella dish, here you go. / Guest 3: Im starving.
Waiter: And here is your burger. Now, Ill be back shortly to check if youre all right.
Waiter leaves. Guests start eating.
Guest 3: This paella is really good! / Guest 1: The salad is all right.
Guest 2: Gross! This burger is raw! / Guest 3: Its just done rare.
Guest 2: No, seriously, its raw! Its so cold I dont think it ever even touched the pan!
Waiter arrives at table.
Waiter: Is everything to your liking? / Guest 2: No its not. My burger is raw!
Waiter: Ill go see the chef about that. Ill be right back. Waiter checks the kitchen.
Waiter: The chef says its done rare. / Guest 2: I never even ordered rare! You didnt even ask!
Waiter: But here its standard that / Guest 2: I want to see the manager!
Waiter: Of course, naturally. Ill get him right away. Waiter leaves.
Waiter comes back with the manager.
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42
Desserts can be rich (very filling with a strong taste, like chocolate gateau), light (not heavy in
taste or texture, like a sorbet), tangy (with a sharp taste of lemon or orange, like a lemon pie), or
fruity (made with fruit, like trifle).
Ordering in a restaurant things waiters say
"Are you ready to order yet?" / "Have you decided what you are having?"
"Would you like anything to drink with your meal?" / "Can I recommend the chef's special?"
Ordering in a restaurant things customers say
"We'd like a little longer, please." / "Could you give us a couple more minutes?"
"We really can't decide. Can you advise us?"
The menu - Vocabulary
1) Categories on menus
Appetizers (cold/hot)
Beverages
Bottled water and sodas (AE)
Brunch (Breakfast & Lunch)
Coffee and Tea
Desserts
Eggs
Hors d'oeuvres
Hot drinks
Liqueurs (AE)
Main course
Omelets (Omelettes)
Pasta
Pizza
Salads
Sandwiches
Sides (Side orders)
Soups
Sparkling wine
Starters
Wine
Wines by the glass (white, blush, red)
2) Special dishes/beverages
beef
brandy
43
burger
Cheddar
chicken
chicken
chips (BE), French Fries (AE)
chop
cod
cognac
crab
crabs
fish
Fish and chips
ham
Irish Whiskey
jacket/baked potato
lamb
liver
lobster
mashed potatoes
meatloaf
mussels
oysters
perch
pie
plaice
pork
port
prawn
salmon
seafruit
shell fish
Single Malt Scotch (Whisky)
steak
trout
turkey
veal
3) Useful phrases
bill (BE) check (AE)
service included
small/large plate
44
tip
today's special
VAT /value-added tax)
Understanding the Menu
If you are going to be working in a restaurant, it is important that you understand the menu.
Different menus use different words to mean the same thing. They also use certain words to make
food sound more delicious. It isn't just the server who should know the menu. Hosts, bartenders,
and bussers may also get asked questions about the menu from the guests. Cooks have to know
the menu inside-out as well. After all, if an item says it is smothered in mozzerella cheese it can't
just have a sprinkling of cheddar.
Most menus are divided into sections. You may need to help a guest find the
entrees, or desserts. A guest might call a drink a beverage or a refreshment.
Learn the different terms that are used so that you can understand and serve
your guests promptly and accurately.
Menu Section
Also Known As
Example Items
Appetizers
Salads (and
Soups)
Sandwiches
Italian
Main Course
Sides
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Seafood
Mexican
Specialties
Desserts
Beverages
Wine and
Beer
Kids Menu
Meaning
Example item
available with
bottomless (free
refills)
chunky
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crispy
drizzled with
a small amount of liquid poured Apple pie and vanilla ice cream
over top
drizzled with butterscotch
finished with
fresh
garnished with
decorated with
generous portion,
a large amount of
heaping, loaded with
home style,
homemade, made
from scratch
juicy
lightly breaded,
battered
marinated in
medley
variety, mixture
mouth watering
47
salivate
on a bed of
on top of a layer of
seasonal
produce varies at different times Ask your server about our seasonal
during the year
fruit pies.
seasoned with
48
Czechs
Dobrou Chu is what Czechs say to each other before they begin a meal. It means Bon apetit
The main course usually consists of meat and a side dish .The most popular meat in Czech republic is
pork and chicken followed by beef and dug. The fish is not so common, because there isnt any sea
access. But there is one typical fish,which is served on Christmas Eve together with potato salad. This fish
is called carp. The important part of the dish is a soup. Typical Czech soups are listed below.
English
side
chicken
pork
beef
soup
Potato soup
Garlic soup
Chicken soup
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Tribe soup
beef soup
dumplings
with
liver
sauerkraut soup
Side Dishes
boiled potatoes
roasted potatoes
mashed potatoes
french fries
rice
sauerkraut
dumpling
potato salad
Desserts come in many varieties and tend to be heavy and fatty because butter and whipped cream are
often used. Some popular desserts are listed below:
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Desserts
crepes
honey cake
blueberry dumplings
apple strudel
Beverage
As far as drinks go, a Czech meal is often accompanied by the national beverage, which is beer. If you are
not in the mood for beer, you can have
Beverages
beer
mineral water
orange juice
apple juice
tea
coffee
milk
51
cream
whipped cream
Useful phrases used in restaurants:
Can I have the menu please?
I'll have .
Cheers!
Check please!
52
Is service included?
I have an allergy to
I have an allergy
gluten/ nuts / tomatoes.
to...
Thank you
Order
English
53
Pork cutlet/chop
Fried cheese
(thick slice ofcheese breaded and fried)
Fruit-filled dumplings:
plum, apricot, strawberry, blueberry
(fruit wrapped in dough andserved
with sugar, groundpoppy seeds,
cottage cheese and melted butter)
54
Tipping
Tipping is not mandatory, but it is general practice to round up the bill to a reasonable amount or tip 10%
(unless the service was awful).
Prices
The prices don't necessarily relate to atmosphere or the quality of the food. It is possible to have an
excellent dinner in a mid-range restaurant, on the other hand it is easy to pay a relatively high price for an
average meal close to a tourist site.
If you have ordered from a menu without prices, ask beforehand how much the dishes will cost.
Etiquette
Sharing tables with strangers is normal - in less expensive restaurants it is not considered rude for another
party to join you at your table if seats are free. People wish to each other dobrou chu .
the table because that's their job and what they're there for.
15. Don't let a bad tip ruin your shift. There are people out there who either don't know or refuse to
accept that a standard tip for good service is 15% and 20% and above for great to exceptional
service. And sometimes, there are people who really cannot afford much more than the meal.
Never complain to a table about a bad tip when you've given great service. Not only could you get
yourself fired but it sets you up as the complaining type and creates bad relations with the other
waiting staff. Just let it go and be content in the knowledge that a really good tip can balance out
the bad.
16. Check back often with your tables. It's a good idea to ensure that they don't sit around needing
anything, such as more ketchup or napkins, or another fork because a fork has fallen on the floor,
or a refill on their drinks etc. Be alert to these little things and make the dining experience more
pleasant by supplying the extras promptly. It keeps customers happy and prevents them from
asking you for too many additional trips.
Edit Tips
If you wear a uniform, keep it in excellent condition - ironed, stain-free and neat.
Dress just slightly "better" (more formally) than the other waiting staff, no matter what the
"minimal dress code" is. It sets you apart and sets the standard for others to strive for.
If you really want to go the extra mile, notice if anyone is struggling to read their menu. Offer to
lend them your own reading glasses! (Note, only lend them cheap generic reading glasses, but say
they're yours for a higher chance of getting them back.)
Be honest about the food/kitchen practices when asked by the customer. Serious consequences can
result from misinformation. Allergies and intolerance to food products or practices could result in
death. A diabetic given an item containing sugar, a person with peanut or shellfish allergies, or
someone with heart disease being told the baked potato is coated with vegetable oil when lard is
actually used etc. - all these slip-ups can result in wide-ranging negative results.
Ask the customer if they have dined at your restaurant before, that way if they are new first-time
customers you can welcome them and offer your help with the menu.
Never ask the customer if they need change. Always get the change and leave it on the table. If
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they want to leave you a tip they will leave it on the table.
Don't put the spoon into the coffee before taking it to the customer -it lowers the temperature of
the coffee and some customers prefer the coffee very hot.
Edit Warnings
Following this guide may result in you making more tips than you know what to do with. Never
brag or discuss your tips with other waiting staff.
The best way to begin your life as a waiter is to listen to some of the advice of
current/former waiters. Here's how to do it:
1. Talk to a few of your friends who have worked or are still working as a waiter. (We
promise, you have many.) Invite them over for dinner and ask them to tell you their most
hideous, toe-curling waiter stories. (We promise, they'll have many). As they tell you their
sob stories, picture yourself in that situation and how you would've handled it. Also ask
them to give you an idea about some of their chores. They'll tell you about filling up
ketchup bottles and salt-and-pepper shakers, lugging ice up from the basement, sweeping,
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mopping, polishing and scrubbing. And that's only the beginning of the fun ...
2. The next time you go to a diner, tell the waiter who's serving you that you're thinking
about joining the waiter work force, and ask what advice he has for you. We're sure the
waiter will have many hideous, toe-curling stories of his own.
Notice the common element? Hideous, toe-curling stories. Being a waiter can be incredibly
annoying because many people are jerks and like to boss other people around. Customers
change their minds, lie, don't pay their bills, yell, get drunk, spill things, harass people and
generally act like animals. Most customers will never think that your service is fast enough
or that their food is hot or tasty enough. That's just how things work. And much of the
time, it won't be your fault. You can't help it if the cook didn't read your order correctly, or
if the food tastes bad, or if you have to handle 20 tables because the rest of the staff quit.
And the worst part is that with the exception of outright harassment, the customer is
always right. "But I'm right!" you shout. "She DIDN'T ask for anchovies!" To which your
boss will reply, "Would you rather be right or would you rather NOT get fired?"
We don't mean to scare you away. As we mentioned before, being a waiter also has tons of
perks: You get major tips if you do a good job, you get the chance to talk to people and--if
the restaurant isn't packed--it can be rather laid back. You might also get some free food
and have the chance to meet new people. But don't be fooled: It IS work. You'll be on your
feet for hours, carrying heavy items and managing many requests at once. And you'll have
to look happy while doing it. This is not a good job for people with high-strung
personalities.
Something else to consider: You have to be able to multitask. As you walk down an aisle of
tables, people will be calling out for more coffee, a clean spoon, pepper, ketchup, a
toothpick and the tail feather of a Brazilian Mooneybird. You have to be able to remember
and accomplish these tiny things without getting panicked or stressed out. You'll may have
to memorize the menu and prices, too, as well as daily specials.
Bottom line: Think it through. Save yourself the hassle if you know upfront that you don't
have the patience, endurance or ability to flash a fake smile.
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Good service should be effortless and smooth. The waiter should not try too hard.
Things You'll Need
3. Know that getting good service does not mean having a waiter with no personality. Some
dining experiences ' for instance, at traditional steak houses or old-fashioned diners ' almost require gruff
or humorous service.
4. Note the time between ordering your meal and when it arrives hot on your table.
5 . Pay attention to the alertness of the wait staff. You don't want to be forced to wave them over for
water, but you also don't want them obsequiously offering to be your best friend.
6 . Note how friendly and hospitable the matre d' and wait staff are.
7 . Determine how informed the waiter is about the specials; your server shouldn't recite
ingredients written on a notepad.
8 . Keep in mind that the busboy or waiter should clear the table from the right of the diner
and serve from the left.
Tips & Warnings
There is nothing worse than a restaurant where the wait staff is falsely friendly, or introduces itself
to you with first names.
How to Open a Wine Bottle as a Waiter
Learning how to open a wine bottle as a waiter is part of the job. Just as with most anything else, the more
you do it, the more comfortable you become with it. Keep the following tips in mind when opening a
wine bottle for a table.
Instructions
Things You'll Need
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Waiter's corkscrew
Napkin
1. Have the proper tools. You will need a wine key or a waiter's corkscrew, a napkin to wipe
the bottle after pouring and a table wine cooler when serving white wine to keep the wine
chilled.
2 . Set the bottle of wine on the table. Once you have presented the wine to your guests, set
it on the table in order to retrieve your wine key and open the knife.
3 . Hold the wine bottle by the neck and cut the foil. Cut the foil by pressing the knife
against the top lip while turning the wine bottle. If you don't have much practice opening
wine bottles, keep the bottle on the table while cutting the foil. Lift the foil off once you
cut it all the way around and close your knife.
4 . Insert the corkscrew into the cork. After you close the knife, open the corkscrew portion
and insert the pointed end into the cork as close to center as possible. Turn the wine key
until the spirals (called the "worm") of the corkscrew are no longer visible.
5. Place the lever on the lip of the bottle. This will cause the opposite end of the wine key
to angle downward.
6 . Lift up on the opposite end of the wine key. Grasping the neck of the wine bottle with
one hand, place your other hand around the wine key, lift straight up toward the ceiling and
slowly pull the cork out.
Tips & Warnings
Pull the cork out slowly. This will avoid any wine from spilling out onto the table or splashing
onto your guests.
Always stop pulling when the corkscrew begins to bend. If you keep pulling the corkscrew straight
out when it begins to bend, you risk breaking the cork. Instead, straighten out your wine key, grab
the cork with your hand and wiggle it out.
How to Handle Spills as a Waiter
Dealing with minor emergencies such as spills is one of the many jobs you need to do as a waiter or
waitress. There is a way to take care of this problem smoothly without upsetting your patrons. The
following will show you how a good waiter should take care of and clean up a spill.
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1. Remain calm.
2 . Help those at the table back up in their seats if the spill happens to occur as you are
standing nearby and the spill threatens to land on those at the table.
3 . Pick up the glass and set it upright.
4 . Take a towel and calmly wipe up the spill as best you can. Make sure that you are
handling this problem and that your customers are not.
5 . Start from the end of the table and work your way toward the middle to ensure that the
liquid does not spill off onto anyone at the table.
6 . Scoop any ice off the table by neatly wiping it off the edge and into the drinking glass
with your towel. Make sure there is no remaining liquid or ice when you are finished.
7. Tell your customers that it is no big deal as you take care of the spill. Give other
reaffirming words to your customers if they seem upset.
8. Assure your customer that you will get them a fresh drink right away.
Tips & Warnings
Tell your customers that it is your job as the waiter to clean the spill if they try to help. It is your
job to handle spills and their job to enjoy themselves. If they wanted to clean, they would have
eaten at home.
Do not get upset or panic. Your overexcited mood will quickly spread to those at the table and
change the mood to an undesirable one.
1 . Establish good rapport with your customers. Greet them with a smile, introduce
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yourself, and give them their menus. Take advantage of the first opportunity to upsell by
offering to get them an appetizer while they think about what they want for dinner. Suggest
a coupleof appetizers that seem like they would be appropriate for the table.
2 . Suggest a more pricey entre off the menu if your customer asks what is good or what
you recommend. Be careful not to go too high in the price of your recommendation or the
customer is less likely to follow it.
3 . Ask the table if you can bring them a bottle of wine after you take their dinner orders.
Based on the types and prices of the dinners that they ordered, suggest a bottle of wine that
you think goes well with their meals at a price they can afford.
4 . Offer dessert when all of the dinner dishes are empty. Suggest they have coffee or tea
with their dessert.
Tips & Warnings
There is a difference between upselling and over selling as a waiter. You should not do all of these
techniques with every table. Take advantage of an opportunity to upsell a customer when it
naturally presents itself, by always being on the lookout for your opening. Do not continually
interrupt your customers dining experience by trying to sell him something else.
How to Handle a Rude Waiter
A meal at even the nicest restaurant can quickly be ruined by a rude waiter. Whether they never refill your
drink or write down the wrong order, the outcome is the same: Your night out on the town has left you in
a bad mood. There is a way to avoid this situation and handle a rude waiter. With just a few simple steps,
youll be able to enjoy your night on the town and leave the restaurant in a good mood.
Instructions
1. Ignore their rudeness. When the waiter first comes to your table, try to overlook their
attitude. They might not mean to be rude. They may just be rushing to handle the packed
restaurant. They may even be covering more than their share of tables. This isnt an excuse
for their rudeness, but the rudeness may be unintentional.
2 . Try being nice. Waiters deal with hateful customers all day long. This can cause them to
build up a wall and react in a negative way. Instead of snapping back, try asking them how
their day has been. Sometimes, this is enough to cause the waiter to calm down. In fact,
they may even give you exceptional service just for being nice to them.
3 . Request to be waited on by someone else. If nothing seems to be working, request to be
waited on by another member of the wait staff. If your waiter refuses to get someone else, get
up and move to another section. When the new waiter comes to your table, explain to them
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Tips are the bulk of a waiter's livelihood. According to the Fair Labor Standards Act, or
FLSA, employers cannot pay tipped employees less than $2.13 per hour as part of direct
wages to ensure that their tips add up to the federal minimum wage of $7.25, at the time of
publication. If the tips do not add up to the federal minimum, the employer is required to
pay the difference. Even in states with generous minimum wage laws, or more than the
federal standard, tips make up the majority of income, since even small paychecks can be
exhaustively taxed.
Tip Sharing
o Many restaurants have tip-sharing policies in place to ensure that those who aren't waiters,
such as busboys, cooks and hostesses, get a portion of the tips. The employer does this to
keep his labor costs down. If the line cooks average about $10 per shift in tips, then the
employer is able to account for that in the form of a smaller hourly wage. At any rate, the
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tip that you give your server is often not 100 percent theirs.
Future Service
o It may not be morally or professionally proper behavior, but if you are a regular at a
restaurant and make a habit out of not tipping fairly, you could get sub-par service on
future visits. This may seem unthinkable and is something you could go to the manager to
complain about. If the waiter is devious, he can do just enough to dampen your experience
without getting in trouble. It's passive-aggressive behavior and wrong, but it does happen.
Taxes
o
All waiters have to report their tips to the Internal Revenue Service. Most point-of-sale
computers at restaurants ask employees to enter in their tip amounts when they clock out.
True, not everyone does it, but the fact remains that taxes are owed when it comes time to
file. Just like with tip sharing, this is another reason that the $7 you gave the waiter on a
$35 check is not all his. If you don't tip at all, your dining experience actually costs him
money in the long run.
drinks, specials, meals and appetizers will help customers decide what to order. They will
also see this as helpfulness -- the mark of a good waiter -- thus providing you with a
generous tip.
3. Serve Food Promptly
o
Always be prompt when serving your tables. As soon as your customers are seated,
introduce yourself and get their drink orders. Observe when your tables are ready to order.
Watch for clues that they have made their decisions such as looking to see if they have put
their menus down. Don't linger at tables. This can become annoying to customers.
Keep track of how much money you earn in tips. Ask your employer for IRS publication
1244 which provides a year's supply of Form 4070, Employee's Report of Tips to
Employer. Fill out one Form 4070 each day you earn tips and submit the forms to your
employer by the 10th of each month. Keep copies of these records or input the information
daily into a spreadsheet. The employer should use this information to provide you an
accurate tip-out report showing your tax withholding for that pay period. If your records
indicate that you may owe taxes to the government, set money aside or have additional
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refill their glasses. As you are doing so, inquire if they need any other sodas or beverages
and if they need additional ordering or food with their meal.
4 . Be polite, courteous and always offer a smile. You never know who is going to be the
big tipper of the night. The most vocal customer might be the cheapest and the guy who
seems to be frowning may just toss you $100 on a $50 tab. You just never know. Approach
each table as if they are your own family.
5. Inform the customer if there are not free refills on soda. Many restaurants make a lot of money on
soda. They sell their food for cheap and then bank on the customer spending money on 4 or 5
sodas just by having them refilled. If this is your restaurant's policy, then it is your duty to inform
them as a waiter. It'll save you from an unpleasant conversation when they receive their bill.
Pouring wine as a waiter isn't as simple as pouring any other drink. It requires some pomp and
circumstance. There is an entire routine that you and the customer go through. Follow these steps to pour
wine at the table as a waiter.
Instructions
Things You'll Need
Wine bottle
Corkscrew
Cloth napkin
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Clean napkin
Wine glasses
2. Present the wine to the table, label first, for the host's approval.
3. Use the knife on the corkscrew (if it does not have one, use a pocket knife) to cut the foil wrapper
below the lip on the spout of the bottle. Remove the foil and place it in your pocket. Wipe the
bottle's top with a clean napkin.
4. A quality corkscrew can prevent cork bits from dropping into the wine.
Remove the cork with the corkscrew. Twist the corkscrew into the cork only deep enough
that the final twist remains visible; this way it won't penetrate into the bottle and deposit
bits of cork into the wine.
5. Leave the cork by the host's right hand for inspection for damage or mold, preferably resting it on
a small silver plate. The host may sniff the cork for the scent of vinegar, though you can't judge
the quality of a wine by sniffing a cork.
6. Pour approximately one ounce of wine into the host's glass for him to sample and approve.
7. Serve wine in the proper order.
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Pour for the women first, starting with the eldest, going around the table in a clockwise
manner, then the men in the same fashion, serving the host last. Fill the glass about
halfway and twist the bottle when done pouring to prevent dripping.
8. Keep leftover white or sparkling wine properly chilled.
Have an ice bucket on the table if serving white or sparkling wines, to keep remaining
wine chilled. If any red wine remains in the bottle following pouring, leave the bottle on
the table.
Tips & Warnings
Pour red and white wines into the center of the glass for the best presentation (it will initially
splash about the glass attractively), but pour champagne and other sparkling wines into a tilted
glass and against the side to preserve the bubbles.
Wine glasses
1. Insert the knife from the corkscrew into the foil at the middle of the wine bottle's drip ring.
Slice around the circumference of the bottle neck. Remove the foil.
2. Insert the tip of the corkscrew into the center of the cork. Turn the corkscrew five times. Do not
break through the bottom of the cork.
3. Hold the bottle in one hand. Pull the corkscrew's lever with the free hand. Ease the cork out.
4. Stand over the right shoulder of the wine host. Turn the bottle so the label faces the host. Bring the
bottle to the glass and pour a small sample. Twist the bottle over the glass to avoid drips. Allow for
the host to approve the bottle or send it back.
5. Move to an acknowledged guest of honor. Stand over the person's right shoulder. Turn the bottle so
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the label faces the guest. Bring the bottle to the glass. Fill the glass between halfway and two
fingers' width before the rim. Twist the bottle over the glass to avoid drips.
6 . Move clockwise to the first female guest. Stand over her right shoulder. Turn the bottle
so the label faces the guest. Bring the bottle to the glass. Fill the glass between halfway
and two fingers' width before the rim. Twist the bottle over the glass to avoid drips. Move
clockwise around the table, filling each female guest's glass in this fashion.
6. Move clockwise to the first male guest. Stand over his right shoulder. Turn the bottle so the label
faces the guest. Bring the bottle to the glass. Fill the glass between halfway and two fingers' width
before the rim. Twist the bottle over the glass to avoid drips. Move clockwise around the table
filling the glass of each remaining guest in this fashion.
Tips & Warnings
If there are more than five or six guests, Cellarnotes.net says you may suggest to the host that
another bottle is in order. Whatever the decision, you should ensure that all guests receive a nearly
equal amount--even if doing so means that guests receive less than a normal pour.
In some restaurants, a host or hostess greets customers and takes them to their tables. Other
restaurants, however, require the waiter to greet and seat guests before serving them.
should be extremely familiar with the entire menu, including which entrees come with side
dishes.
4. Continued Service
o After the meal has been delivered, the waiter pays attention to the needs of the table, refilling drinks, taking away soiled dishes and offering napkins or other amenities the
establishment offers.
5. Delivering the Check and Accepting Payment
o The waiter totals the guest check and takes it to the customer. He also accepts payment
when it is not done by a cashier and must be aware of the accepted forms of payment.
Waiters usually receive a tip of 18 percent to 20 percent of the total check. Whatever the
tip may be, the waiter should accept it graciously.
Foremost, a captain waiter is a food and beverage server. As such, he or she must be
familiar with the menu, wine list and, if applicable, entertainment offerings presented by
the establishment. Depending on the size of the restaurant, captain waiters may not be
required to serve customers on a daily basis, although they must be ready to do so at a
moment's notice in emergency situations. In this capacity, the captain waiter greets
customers sitting in his station, serves beverages and informs customers of the specialties
of the day. After taking their order to the kitchen, he brings the customers' food to the table.
Throughout the meal, the captain waiter checks in on the diners, answering and resolving
any issues that have arisen.
3. Staff Management
o A captain waiter oversees the team of waiters and waitresses who are assigned to her shift.
When new servers are hired, she trains them on a variety of subjects such as facility
policies, processes for serving customers and any other corporate initiatives. As supervisor,
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she enforces those policies, identifying those staffers who are negligent, providing
warnings, re-training and recommending termination to the general manager as needed.
Additionally, she ensures that all time schedules are adhered to, monitoring the attendance
of the wait staff.
4. Liaison
o
Throughout the course of a shift, a captain waiter acts as liaison between the kitchen staff
and servers. When the kitchen runs out of ingredients or dishes that are listed on the menu,
the captain communicates that information to staff members so they may offer alternatives
to customers. Additionally, he communicates any customer concerns to the chef and
kitchen staff.
Customer service is job one for the waiter. The waiter is the face of the restaurant as far as
the guests are concerned. He greets the guests and escorts them to the table in some
restaurants and is generally responsible for getting them anything they need during the
meal and keeping them happy with friendly conversation and good humor.
3. Recommendations
o Before the guests order their meals, the waiter is often required to describe the specials of
the day or make recommendations from the menu based on the information he can gather
from the party. These recommendations may be predetermined by management. The chef
or manager may need to move an overstock of fish to avoid waste and instruct the waiters
to recommend the fish with enthusiasm to every table. In other instances, the waiter may
use his own judgment to recommend what he truly believes the guests will enjoy the most.
4. Order Taking
o Waiters are responsible for taking down orders and getting them right. With an increasing
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number of diners who choose to avoid certain foods, more awareness about allergies and
the general pickiness of the dining public, the orders are often going to require
modification from the specific menu preparations. Listening to the orders, writing them
down, repeating them to the customers to verify the accuracy and then relaying that
message to the kitchen is a process that, if not done correctly, can seriously damage the
impression left on the guests and could cost the waiter in gratuity. In addition to taking the
order, entering it into a computer system or hand writing a ticket in a way that properly
communicates the order to the kitchen can be tricky.
5. Food Delivery
o The waiter is the last person to see the entrees before they reach the table. This is the last
opportunity to make sure the food looks right and is presented well before delivery. The
waiter then picks up the order and walks it to the correct table carefully and tries to place
the correct dishes in front of the right guests by memory. If he cannot do this, he will have
to ask who had what.
6. Collecting Payment
o At the conclusion of the meal the waiter in a typical restaurant drops off a ticket and comes
back to collect payment. The waiter must be able to make change from his personal bank if
the payment is in cash and should have the knowledge of how to run credit cards if
necessary.
7. Cleaning
o Any time the waiter is not busy with a guest, there is always cleaning to do. It is very
important that a restaurant remains as clean as possible for health reasons and for
reputation purposes. Restaurants without bus people require the waiter to clean his own
tables and take the dishes to the dishwashing area. The waiter then resets the table and
keeps the immediate area clean.
Statistics.
Instructions
1. Obtain working experience as a waiter. Head waiters almost always have prior work
experience as a junior waiter, busboy or serving staff member before being promoted or
hired as a head waiter. You may be required to work in a lower-end serving staff position
for a number of months up to a few years before gaining sufficient experience to be
considered for hire as a head waiter.
2 . Obtain a high school level education at the very least. No formal education is required
for becoming a head waiter, but managers and restaurant owners do look at your level of
education as part of the hiring process just like any other job. Most head waiters have a
high school diploma at the very least, and it helps to have a college or university as well,
especially if you can specialize in culinary arts or restaurant management.
3.Obtain customer service experience. You can get experience in customer service through any
other customer-related job, through an existing serving job or through participating in non-profit
groups and clubs. Head waiters are required to be customer-oriented, friendly and helpful to all
customers while on the job.
4. Practice refining your leadership skills. You can do this by taking up the responsibility
to plan and oversee a local club gathering, group event or meeting in your local area. Head
waiters need to know how to multitask, make quick decisions and operate under stressful
and fast-paced conditions.
5. Develop good communication skills and memorization skills. You can do this through
team building exercises, working in groups and participating in memorization skill games.
Head waiters are required to actively communicate with both customers and junior waiters
as well as memorize menus and customer orders as part of the job.
6. Ensure that you are ready to undertake the physical demands of being a head waiter.
Head waiters spend much of their time working on their feet and balancing trays. Consider
getting more active physically and practice balancing trays at home so you can keep up
with the demanding conditions.
7. Apply to restaurants as a head waiter. Highlight your experience, education and best
skills in terms of serving and leadership.
master it, every wine bottle you open will be done with grace and ease.
Instructions
1. Position the bottle properly on a smooth, non-slip surface.
2. Cut the foil. Waiter's corkscrews have two types of foil cutters. One type has two small metal
wheels and the other has a small knife, either serrated or not, that is run along the top lip of the
wine bottle to cut the foil.
3 . Insert the worm (the metal spiral) into the cork in the center or slightly off center. Keep
twisting the corkscrew until the worm is completely inserted into the cork.
4.Place the lever on the lip of the wine bottle.
5. Pull the corkscrew straight up. The body of the corkscrew will be at an angle once the
worm is inserted into the cork. Using the palm of your hand pull the corkscrew straight up
toward the ceiling.
6. Stop pulling. Once you notice the corkscrew beginning to bend stop lifting. Some of the
cork will still be in the bottle.
7. Remove the remaining cork manually. Wrap your hand around the cork and wiggle it
out.
Tips & Warnings
Don't worry about synthetic corks. These types of corks rarely break, so you can pull them out
completely with a waiter's corkscrew even if they begin to bend.
If the cork breaks, remove the broken cork from the worm and gently insert it back into the broken
cork.
Be careful not to push down on a broken cork. This will result in the cork falling into the wine
bottle.
Make sure the worm is inserted properly. If it is too far to either side the cork will more than likely
break.
If you do not cut the foil completely, remove the remaining foil by hand carefully. The foil will cut
your fingers if you are careless.
Food in History.
A word of caution; the culinary world is vast and many faceted and there's no way you'll be able to digest
everything in 2 weeks, so don't get intimidated. I've been a waiter(and still am) over 25 years and I'm still
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learning!
However,you will need to learn your menu! Product knowledge is key, from "soup to nuts" as one saying
goes. Omit nothing. If it's not on the menu, get it from the chef. Write down any unanswered questions
you may have.
Appetizers
Soups
Salads
Entrees(definitely)
Desserts
Portions
Garnishes
Condiments
If any of these items are unfamiliar, look them up! Once you finally get to see them presented it will all
fall in place, so relax and enjoy the process.
Sidework/Set-up
In general these are examples of some of the essential behind the scenes tasks performed before
opening,and after closing which vary from venue to venue.
Back of the House:
coffee/tea/cappucino
creamers
assorted underliner plates
bread and butter prep
flatware and stemware
garnishes\condiments
napkins
service trays and trayjacks, service carts
carryout containers etc.
Front of the House:
table setting and polishing
salt and peppers
candles
tablecloths
floor/seat/chair inspection
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general dusting
side station set-up
Specialties/Line-up
One of the last things done before opening is when the chef will describe any specialty items, soup of the
day etc., being featured for the evening. Listen closely for any unfamiliar ingredients, processes,
preparations,etc, and get a clear understanding. With all that said, LET'S WAIT TABLES!
The Greeting/Introduction
This is the most crucial contact you will have is with the guest, for this is where the tone is set. You must
attend the table as quickly as possible, and here is where the opportunity to "read" the table is made
readily apparent.Introduce yourself along with a proper salutation, prior to taking the beverage order.
Learn to listen and observe. Are they discussing business, is this a celebration, are they unwinding after a
busy day, or do they just wish a pleasant dinner.Whatever the case you must glean the tenor of their needs.
Even when busy, you must at least find the time to acknowledge their presence, and let them know you
will be with them as soon as possible.
Let me say this at the outset. YOUR DUTY AS A WAITER IS TO FACILLITATE THE GUESTS
DINING EXPERIENCE. You are a non-entity, and they are GUESTS. They are ladies and gentlemen,
not" folks", "you guys", or "you all. Remain polite and cordial,but not overly familiar.
My rule of thumb is: If it's not a menu item, we shouldn't be discussing it. As time passes, you will have
repeat guests that become "regulars/requests" and the above parameters will ease a bit. During this first
contact with the guest, you will need to ascertain whether or not there are time constraints, if they want to
relax awhile with their beverages,or move right on to appetizers or dinner.
The specialties need to be described,recommendations made, if they wish, as well as a brief overview of
the menu in terms of what comes with the entrees,and any other available options i.e., a la
carte(unincluded) items like soups, sides etc. Mentally, you are a WAITER(you too ladies), a waiter
attends the guest,and sells via product knowledge. You are not a SERVER (although for ease of reference
you may be referred to as such), a server just takes orders!
When describing "specialties/features", I visualize an empty plate and work my way up, with respect to
its' contents. I include any preparation details given by the chef.
The Process
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Cocktails/apperitifs/beverages are the first items served after greeting the guest. This can change if the
guest opts to peruse the menu,deciding on a complementary wine. Serving ladies first is preferred,
especially during a formal dinner.
In most cases, dinner is served in 5 courses, excluding cocktails, after dinner drinks and formal dinners
with more than one entree.
Appetizer, soup, salad, entree,and dessert. Guests having like courses should be served together.
The exception will be if a guest wants soup or salad or some variable thereof with which to start their
meal.
When serving food, it should be to the guests left with the left hand,and the plate rotated in a way the
protein(as opposed to the veggie or starch) is closest to the guest. Beverages are served from the right
with the right hand, the rule being, whichever hand is the least intrusive,and makes your body most open
to the guest is preferred, backhanded serving is hackish.
Soiled plates are cleared from the right. Whether handling stemware,flatware,china etc. one should only
touch the stems,handles or rims respectively. In the case of glassware with no handle, by the center of the
glass or lower.Coffee/tea/espresso/cappucino service, handle loop should be between 3:00-5:00 o'clock
with respect to the guest.
In most fine dining venues, there is,or should be a reference point from which a guests position number is
determined. It may be the seat closest to the kitchen, or when facing a specific direction in the dining
room. Where ever it is, the order proceeds clockwise from that point,or the first seat to the left. All items
consumed must be in the right seat number, thus, someone other than you may serve the table when the
need arises.
Floor Courtesy
Courtesy should be extended foremost to the guest, but also to co-workers as well.
When walking through the dining room, the guest always has the right of way. A simple "good evening"
or pleasant expression upon eye contact can go a long way in making a guest feel at ease. Look for
telltales signs of a patron looking around as if possibly in need of assisstance. FIND OUT WHAT IS
NEEDED,rather than just telling the waiter they're wanted.
In the instance of co-workers, and due to the inherent sense of urgency,courtesy must be maintained.
When walking through the aisleways, always stay to the right as if driving a car. Yield the right of way to
waiters carrying food. NEVER DUCK UNDER A FOOD TRAY. One should move with alacrity, but
never look hurried; this tends to make diners uneasy.
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When passing a waiter whose back is toward you, the verbal caution of "behind you" should be spoken. A
similar caution should be used when turning blind corners i.e. "corner" or "coming around".
This completes my general synopsis, but is in no way exhaustive. There are still any number of subtle
nuances to be explored. This is where the "artistic" aspect of waiting comes into play. A lot of the process
is subjective, and depends on personal experience. Some approaches are regional, some may be
international. But the basics remain the same, and the beauty is: these skills can go with you anywhere.
Proven Tips, Tools and Tactics of Great Waiters for Novices. Pt.1.
Congratulations! You've been hired, As a novice you may be asking yourself "now what do you do?".
Well now is when you consciously decide to excel. You ask yourself: "how do I become a great waiter?"
Even more importantly, "what is great?". What skills should I possess?; here are some tips.
- Confidence;
- Good communication skills;
- Organized thinking;
- Mannerable;
- Affable, efficient;
- Enjoy working with the public;
- Thick skinned;
- Be a team player;
- Available for any shifts;
- Basic math skills;
- Stamina.
Here's a few more tips.
1. Keep your uniform in excellent condition - ironed, stain-free and neat,
creased pants,polished shoes.
2. Leave personal problems at home, or at least not at work.
3. Never sit around. If you have nothing to do, stand on your station, there's nothing worse
than a hostess or manager having to find you when you've been seated.
Tools of the trade:
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So what else makes a waiter great. In my experience, that depends on who you ask. After
all is said and done, it boils down to two categories. Guests and co-workers. Although, in
the final analysis the guest is paramount, your first exposure will be to co-workers, so we'll
deal with them first.
On your first day, you'll probably be assigned to a "trainer" whom you will follow in
order to see how things are done. You should be given some kind of tour or overview of
the restaurant, with respect to info you need to be familiar with. This is your training
period, and varies from unit to unit depending on the service level to be performed.
You may be given materials comprised of menu items, wine list--by the glass and by the
bottle. There may also be a basic liquor and beer list, after dinner liqueurs, dessert etc.
Depending on your experience, you may be familiar with a lot of this, but if not don't
worry, ask questions, and the rest will come in time.
While training, be aware of details as you follow your trainer.Observe the food
presentation, and develop within yourself how you would best describe it. Listen for
exceptions, and write them down for follow up when time permits. A lot of
items/preparations may be available just not listed.
Try to anticipate what your trainer may need without being intrusive. Display an eagerness
to learn and be helpful. You may even want to use the tactic of asking if he/she minds if
you perform certain tasks when the need arises,i.e. greeting a new table, taking a drink
order, delivering food and so forth.
Table maintenance is another often overlooked aspect of a great waiter that is crucial.
Empty glasses,soiled plates and flatware should be cleared per course, and replaced with
mis-en-place(settings) for the next course. In upscale dining rooms, one should wait until
all diners are done, as opposed to clearing piecemeal, unless of course at the guest's
request.
Be aware of mis-en-place, in this case tools for performing various aspects of service.
Examples would be wine carts, decanters, coasters etc. for wine service, or items needed
for french/tableside service.
From bosses to dishwashers, always be courteous. As the new kid on the block, keep your
opinions and non restaurant related conversations to a minimum. Let your trainer or
manager be your problem solver if the need arises. This is a prudent approach for your own
benefit, as it will help prevent the impression of you being a bad fit.
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Be confident and friendly. Smile at guests and engage in useful conversation. Avoid personal talk,
as guests are there to enjoy themselves and not help you through personal problems.
Be accurate. Make sure you repeat everyone's order back to them to ensure that you have it right.
Nothing frustrates a guest more than to have their order messed up and the delays that result.
Ensure guest satisfaction. After you deliver food to guests, take a few moments before leaving to
make sure that everything is to the guest's satisfaction. If drinks need to be refilled this is a good
opportunity to do so. Also, check back in periodically to make sure that the guests have everything
that they need.
Not hover. While you want to make yourself available if the guest requires your services, once
you have checked on them and they have everything they need, allow them to enjoy their meal.
Keep an eye on guests. In connection with the last point, while you don't want to hover over
guests, you do want to be within eye contact so that if they signal you or otherwise want to get
your attention, you will be able to respond quickly.
Rush guests. Do not give the impression that you are rushing guests by asking if they are ready of
their check or asking if they are finished eating. Instead, allow guests to signal when they are done
and ready to pay for their meal.
In addition to following the above duties, waiters should have a few common characteristics
that allow for consistent success:
This is only a small sample of what the attributes and traits that comprise a good waiter or waitress that
should be found in a restaurant SOP. For a restaurant manager, having personnel with these skills and
characteristics is paramount for success. Much of this can be instilled with proper training. In addition
to a restaurant SOP, every establishment should have a restaurant training guide that outlines procedures
that allows food and beverage management to impart needed skills to personnel. Our ebooks, are terrific
resources for establishing your own restaurant SOP and training procedures.
A major key for success in the food and beverage industry is knowledge. Don't find yourself behind the
eight ball! With our informative eBooks (most of which are free!), you will have all the informative
resources you need to not only manage your business, but enhance it. Visit http://www.restaurantdata.com to learn more about how to make your food and beverage operation a booming success.
Guide for Waiters and Waitresses to Maximize Tip Revenue
Background
I have basically had to support myself since the age of 18. I had the opportunity to attend college with
financial support from my parents, but I did not apply myself and lost my financial support. I started
waiting tables to help make ends meet. My first few jobs waiting tables were unsatisfactory. I did not earn
enough money and I had to bust my butt to make it through the day.
I eventually got a job waiting tables at popular restaurant in my area called the Crazy Cajun. It was here
that I finally started figuring out how to be successful at waiting tables. I was regularly the pulling the
highest tips night after night. Regulars knew me by name and asked to be seated in my sections when I
was on shift. In all, Ive probably spent just under 10 years in the food service industry (either waiting
tables or managing restaurants).
I eventually managed to apply myself in college and earn a degree in Industrial Hygiene. I promptly left
the food service industry for a Safety, Health, and Environmental Supervisor position in the chemical
industry.
However, 10 years of experience have left their mark on me and my husband suggested that I write this
book as a service to everyone just starting out waiting tables. He got tired of me critiquing our waitservers
every time we go out to eat. He says that instead of complaining about bad service, I should do something
constructive. So, now you get the benefit of my experience.
Introduction
Waiting tables can be a tough and rewarding experience. Like most any endeavor in life, you get out of it
what you put into it. However, as with the 80/20 rule (80% of the rewards are realized with just 20% of
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the effort), the attention to detail on the tips included in this book will maximize your tip income with
very little extra effort.
The tips included in this book will make stand out from ordinary waitstaff. You will become a wonderful
server in the eyes of your patrons.
When John and Martha consider going out for dinner, you want them to first consider you. Lets get that
girl, Stacy to wait on us, Martha will say after they get going.
John replies, Is she the girl that waited on us last time? / Yes.
Yeah, I think she did a good job last time too.
I think if we ask for her, they will seat us in her section. Says, Martha.
Remember the Golden Rule, Do unto others as you would have them do unto you. Think about how
you would like to be treated when you dine out and treat the people you are going to wait on that way too.
What follows are more specific tips of dos and donts that I have gleaned over the years.
Finding the Right Job
First of all, you need to consider the potential for any job that you are or will be working at. Restaurant
selection, available work shifts, and other factors can make a huge difference in your tips regardless of
your abilities. Here are some things to consider:
Restaurant Selection
In general, the more upscale the restaurant, the better your opportunites will be for earning large tips.
However, you can also make good tips working at more mainstream restaurants with high
volume/turnover. If you dont already know where a restaurant stands in these terms, you can usually
figure it out by checking these criteria:
Menu
What is the average cost per person for a typical meal? This will have a direct bearing on your tip
potential as most patrons base tips on percentage of the total bill. While it is not unusual for wonderful
servers to receive tips far in excess of 20% of the total bill, patrons of upscale restaurants are generally
more inclined to reward good service. It is good to pick a restaurant where the menu prices are high.
Parking Lot
You do not want to see an empty parking lot with no cars in it. However, you also do not want to see
people fighting for parking spots so they can go into the mall and check out the nearest sale.
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What you want to see, is people vying for parking spaces, so they can go in and eat (even waiting in a line
if they have to). There should be cars parked neatly, and the building should be easy to get to from any
location.
Appearance
When you get into the parking lot, be sure that it is clean too. By clean, I mean well kept. If it isnt clean,
then you have a problem. Check for trash (you dont want to see any).
Something Ive found is that people give more money to waiters that work in nice places. Winding
sidewalks from the parking lot, nice landscaping, interior decorating, lighting and furniture can all
contribute to the ambiance for the dining experience.
Look for restaurants that pay attention to these details. If people dont like the food or their experience
from beginning to end, they will not like giving you money either.
You should also talk to the current waitstaff at the restaurant and see how much money they make on an
average shift. Of course, this will not necessarily apply to you (you should make more than most of them
with the tips you learn in this book), but it should give you an idea of the general potential.
Try to avoid restaurants offering buffets. Customers do not tip well when they serve themselves.
Also try to avoid restaurants that have television sets in the dining areas. TVs distract diners and can
cause people to sit at tables too long. Slow turnover cuts into your profit potential.
Work Shifts
The day of the week can have a huge impact on your tip potential. Generally, new waitstaff are given the
worst work shifts and waitstaff with seniority are given the better work shifts, however, wonderful servers
can earn their way into the prime time work shifts faster. So which shifts are prime time?
Saturday night is the best shift to work if you get to pick your hours. This is when people feel the most
generous, and when most people can get off and go out to eat together. Friday night is also very good.
Comparatively speaking, Friday and Saturday nights are the two best work shifts of the week.
If you get your choice, the night shift will make more money for you for most restaurants. Dinner on most
menus, is more expensive than lunch. The night shift is usually from 5 PM (or sometimes 4 PM) until
whenever the place closes (typically 10 PM where I live). Monday night is the worst night shift, with
money (tips) getting better as the week progresses.
The same goes for lunch. Except, remember to expect less money to begin with, during the lunch shift.
Monday lunch shift really stinks, and Friday lunch shift is usually pretty good, comparatively speaking.
Most people get off work for lunch between 11 AM and 12 PM, during the week, so thats when
restaurants expect customers. The lunch hour is usually from 11 AM to 2 PM - just three busy hours with
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sure your customers have enough silverware, and that it is the appropriate kind they will be using. Also
make sure enough napkins are provided.
Reason: Always make the customer feel as if they are cared about. This way, they will come back and ask
for you. There is almost nothing worse than making a customer wait too long for anything. Prompt service
is always appreciated.
Maintaining eye contact with people when you are talking to them (or when they are talking to you)
shows them that they have your undivided attention. It also shows that you are confident in what you are
doing and this helps customers to view you in a favorable light.
Tip #2 - Know the Menu
Description: You should know the menu inside and out. Are substitutions allowed? Does this dish contain
any dairy ingredients? Whats fresh? What is your favorite? Memorize the menu items. Know their
ingredients and how they are prepared. Be clear on what you personally like and what is most popular
with customers.
Reason: Not every customer that sits at your table knows what they want or can eat anything on the
menu. When customers ask for suggestions, they will appreciate a confident and quick reply detailing
what you like and what is popular with customers. Customers who are allergic to certain foods will almost
always reward you if you help them avoid problem ingredients - especially if you can substitute an
ingredient on a desired dish instead of forcing them to choose something else.
Customer: Ill have the Penne Puttanesca and a house salad please. Id like a Balsamic vinaigrette
dressing and no cheese on the salad.
Wonderful Server: OK. The chef usually puts Parmesan cheese on the Penne Puttanesca even though it is
not mentioned on the menu. Would you like for me to instruct him to hold the cheese on the pasta too?
Customer: Yes, please.
Wonderful Server: Our toasted garlic bread also has Parmesan cheese. Ill get the chef to prepare some
fresh toasted garlic bread for you without Parmesan cheese.
Customer: Excellent. Thank you.
Tip #3 - Handling Drink Orders
Description: Take drink orders in any order. Pay attention to parents when kids are ordering.
If adults order alcoholic beverages, ask them if they would like some water as well. If your restaurant has
a bar with happy hours, be sure to inform your adult customers about happy hour specials.
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for that particular dining experience, at least the customer will be willing to give you another chance the
next time you wait on them. Customers will never tip you well if they perceive you as being a weasel.
Tip #11 - Anticipate Condiment Needs
Description: If you work at a restaurant that serves sandwiches, fried foods, etc. that are likely to be eaten
with condiments such as ketchup, mustard, mayonnaise, etc., and those condiments are not already
provided on the table, do not wait until the food is served to ask if the customer would like the
condiments! Ask them when they place the order.
Reason: If you wait until the food is served, they will have to wait with their food sitting in front of them
while you retrieve the condiments. Even if you are quick, the wait can be agonizing torture for someone
who is hungry!
Tip #12 - Always Carry an Extra Pen and Paper
Description: Always have an extra pen or two and a pad of paper handy for customers to borrow.
Reason: It is not uncommon for customers to think of things they need to write down while dining out.
When inspiration hits them, you want to be the hero that enables them to record their thoughts before the
moment is lost.
Waiting Donts
Tip #1 - Dont Stare
Description: Avoid staring at customers disabilities, cleavage or tattoos. Maintain eye contact when you
engage a customer.
Reason: Many people take offense when people stare at them for whatever reason. The last thing you
want to do is offend the customer.
Tip #2 - Dont Refill Drinks Over the Table
Description: When you are going to refill a glass of water or tea, remove the customers glass from the
table and pour the drink while both the pitcher and glass are over the floor, away from the table.
Reason: You absolutely do not want to drip water or tea onto the table, or worse, into the customers food.
Customers also do not enjoy competing with your elbows for access to their food.
Tip #3 - Dont Reach Across One Customer to Serve Another
Description: If you need to reach part of the table that is more than a foot away, move around the table
until you are in front of the desired location. Do not reach across (or over) a customer to get/set items on
the table.
Reason: It is rude to reach across the customers.
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There are other times when people really do not have the money to spend on dinner out, and leave very
small tips. If this is the case (and its hard to tell), then the best course of action would be to stick the
money in your pocket and wish the customers a good evening.
Being a Great Waiter and Up Selling
In food and beverage, being a great waiter means not only taking great care of your guests but it also
means perfecting the art of up selling.
What is up selling? It is bringing the customer up to a higher level, usually to a higher
price value but you can raise them to a better quality as well. For our practices here we
will be discussing the money, but you will certainly know how to use the quality aspect as well.
Know your products
To begin with you need to be very familiar with your products. Whether it is a menu item, liquor, or wine
selection product knowledge is essential. A sin that you are on your way to being a great waiter. Once you
have a firm grip on the products the rest is up to you! Part of being a great waiter is the ability to control
your guests experience and guide them through an outstanding guest experience.
Most diners want to be guided and helped and are usually more open to a, great waiters suggestions
than you may think. Once you are able to gain this trust and comfort level you are in the perfect position
to go for it!
You've Just Been Sat
A table of four just sat in your section and you, being a great waiter that you are, acknowledge them
immediately go and help get them situated. You introduce yourself and ask if anyone would care for a
cocktail. The guests order two vodka and tonics and two glasses of merlot. You give a pleasant thank
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you, then youre off to get the drinks. You, being a great waiter, return quickly and properly serve their
drinks.
Once the drinks are served you ask if they are ready to order, and they are, so you proceed around the
table writing down every item meticulously. Reviewing the order you had two strip steaks, a flounder, and
a chicken pasta.
Being a great waiter you are, you check the table to see if anything is needed then promptly go and put in
their order. The food is about to come out so you check back with the table to see if they need another
round of drinks, which they do, so you get the drinks and head for the food.
Once you serve the food you make sure everything is good before they begin and then you head off to
your other work. After a few minutes you conscientiously check back to make sure everything is to their
liking and after their acknowledgment you let them enjoy their meal for a little while longer before going
back and checking about another round. Indeed, the cocktail drinkers decide on two more vodka tonics.
After all of the guests are finished with their meals you clear the table and ask it anyone would care for
dessert. They respond no thank you so you quickly prepare their check and drop it for them. Being a great
waiter that you are you pick it up as soon as you notice the checkbook closed and run their card. Without
a second thought you read the name on the card and use it as you drop it back for them and politely thank
them all for dining with you. As they leave you pick up the book and of course open it right away to see
how they did you. Wow, $20 on $100, not too shabby.
Leaving Money On The Table
Well you did pretty well didnt you? Well, yes and no. You did give the guests what they expected but you
didnt really wow them, but more importantly you left around $1,800 on that table this year. If you add up
your 4 table section you left $7,200 sitting in your section unclaimed for a year. I see you checking
your pockets, I hear you saying, What the hell are you talking about. Well let me
tell you what Im talking about.
First off when you first introduced yourself to the table and got everyone settled in you took the initial
drink order, without hesitation your first comment should have been what kind of vodka would you
prefer? Grey Goose? Absolute? Stoli? Let the guest go and specify if they want the house brand (80% will
usually pick one of the premium selections).
Right off the bat and with no extra effort at all you just increased their check total by an average of some
$6.00 for the 6 drinks they had. With the wine drinkers it should at least cross your lips to try to move
them into a bottle to share which would have greater advantages in the check total as well, but with just
two drinking and the cost of wine by the glass prices today Ill let that one slide.
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When you returned with the drinks instead of asking if they were ready to order you should have said
something on the lines of have you decided on a starter or appetizer I could get started for you while you
decide on your entrees. Not only does this put your guests in a more relaxed setting it usually will add at
least a single appetizer order adding an additional $6.00 to the check total. Finally there is the opportunity
you passed up on dessert. Instead of just asking if anyone would care for dessert come to the table with
menus in hand, or even better a verbal presentation, and sell those desserts. Once the guests sees each
other contemplating the decision at least one will go for it adding another $6.00 to the tab.
Taking Home The Cash
Lets see what we ended up with $6.00 for the drinks, $6.00 for the app, and another $6.00 for a dessert.
On the low side you have just added a whopping $18.00 to the check. What does that mean for you? That
20% tip you got on that $100 check would have put an extra $3.60 in your pocket. But that was just on
that table. Say that table turns just twice a night, following the same system you would have added $7.20
for the night. Working 5 nights a week would put an additional $36.00 a week into your pocket. And over
the course of the year, excluding the two weeks youll be taking off with the raise you just gave yourself
thats $1,800. Guess what? Thats in a one-table section. Being a great waiter is assuring your guests are
taken care of, but being a great waiter also means bringing home the cash.
You need to realize how quickly these little tips will add up over the course of a year so start focusing on
the tips and techniques that you will learn here to add those little extras to your checks. Being a great
waiter doesn't happen over night but it will soon be second nature to you. Its amazing to think how your
next vacation could be funded by a simple line like what kind of vodka would you prefer.
etiquette; serving food from the left (with your left hand) and clearing from the right (with your right
hand), and serving and clearing beverages from the right (with your right hand).
Serving from the left came form the days of knights and kings, where showing the back of your hand to
someone was a threatening gesture so the king instructed the servers to always serve in a regulated manor.
True, its been a long time since a knight or king sat at one of my tables too, but the standard was set and
has been the gold bar for hundreds of years. Today proper service still includes serving from the left and
clearing from the right, whenever possible. But as I stated earlier there are some exceptions.
First off the one rule that trumps them all is the convenience and comfort of the guest. You have to use
your judgment here and carefully look at how placing the plate down in front of the guest would be the
easiest for your guest. If he or she in a booth or a position on the table that is hard to get to you may have
to change to the other side. Also if there is high stemware such as wine glasses in the way you can redirect
as well, but one thing should never change, and that is putting the plate down with your backhand toward
your guest. If you must switch sides you should also switch hands. Never backhand, and always keep
your guests comfort in mind!
It doesnt matter if your working in a five star New York restaurant, or a strip mall chain restaurant you
should always keep these service standards in mind and adhere to them. Once it is a habit it will become
second nature to you. Your money will improve, your knowledge will grow, and your potential to grow
will expand.
How To Be A Waiter
In your quest to learn how to be a waiter it's important to be fully prepared for both the rewards and
challenges of this job. Many restaurants want people with experience and others just want someone who
looks good and gets along with people. To be a waiter, you need to follow a few important steps to get
hired.
1. Create a resume that highlights your past customer service experience to be a waiter. Since
you're trying to be a waiter with no past experience in a restaurant, the owner is going to want to
see that you at least have some experience helping and communicating with customers. List all
jobs that involved interacting directly with customers.
2. Discuss your love of food in the interview. To be a waiter, you're going to have to work closely
with food and chefs. It's helpful to know a little bit about the different types of food when you're
trying to get a job as a waiter.
3. Practice carrying several plates of food in your hands. When at home, take a few minutes out of
your day to practice serving several plates of hot food to your family or friends at a table. One of
the most important skills you need to be a waiter is balancing plates in your hands to serve hungry
customers, especially when you're working during the rush hour of a busy restaurant.
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4. Practice taking short hand for orders to be a waiter. You cannot write out the entire menu entry
(unless you don't want to be a waiter for long). Memorize the menu at every job you work at so
that you can easily take note of orders.
100 Things Restaurant Staffers Should Never Do (Part 1)
Herewith is a modest list of dos and donts for servers at the seafood restaurant I am building. Veteran
waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what
follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors
play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something
unique to that role?
1. Do not let anyone enter the restaurant without a warm greeting.
2. Do not make a singleton feel bad. Do not say, Are you waiting for someone? Ask for a reservation.
Ask if he or she would like to sit at the bar.
3. Never refuse to seat three guests because a fourth has not yet arrived.
4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The
guests may be tired and hungry and thirsty, and they did everything right.
5. Tables should be level without anyone asking. Fix it before guests are seated.
6. Do not lead the witness with, Bottled water or just tap? Both are fine. Remain neutral.
7. Do not announce your name. No jokes, no flirting, no cuteness.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right
moment.
9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an
audition.
10. Do not inject your personal favorites when explaining the specials.
11. Do not hustle the lobsters. That is, do not say, We only have two lobsters left. Even if there are only
two lobsters left.
12. Do not touch the rim of a water glass. Or any other glass.
13. Handle wine glasses by their stems and silverware by the handles.
14. When you ask, Hows everything? or How was the meal? listen to the answer and fix whatever is
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not right.
15. Never say I dont know to any question without following with, Ill find out.
16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them
help themselves.
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait,
wait.
18. Know before approaching a table who has ordered what. Do not ask, Whos having the shrimp?
19. Offer guests butter and/or olive oil with their bread.
20. Never refuse to substitute one vegetable for another.
21. Never serve anything that looks creepy or runny or wrong.
22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the
table or offering a taste or two.
23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the
year, the vintner, the importer, etc.
24. Never use the same glass for a second drink.
25. Make sure the glasses are clean. Inspect them before placing them on the table.
26. Never assume people want their white wine in an ice bucket. Inquire.
27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.
28. Do not put your hands all over the spout of a wine bottle while removing the cork.
29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.
30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or
dirt from the bottle.
31. Never remove a plate full of food without asking what went wrong. Obviously, something went
wrong.
32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust
them.
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71. Do not race around the dining room as if there is a fire in the kitchen or a medical emergency. (Unless
there is a fire in the kitchen or a medical emergency.)
72. Do not serve salad on a freezing cold plate; it usually advertises the fact that it has not been freshly
prepared.
73. Do not bring soup without a spoon. Few things are more frustrating than a bowl of hot soup with no
spoon.
74. Let the guests know the restaurant is out of something before the guests read the menu and order the
missing dish.
75. Do not ask if someone is finished when others are still eating that course.
76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.
77. Do not disappear.
78. Do not ask, Are you still working on that? Dining is not work until questions like this are asked.
79. When someone orders a drink straight up, determine if he wants it neat right out of the bottle
or chilled. Up is up, but straight up is debatable.
80. Never insist that a guest settle up at the bar before sitting down; transfer the tab.
81. Know what the bar has in stock before each meal.
82. If you drip or spill something, clean it up, replace it, offer to pay for whatever damage you may have
caused. Refrain from touching the wet spots on the guest.
83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink.
84. Do not refill a coffee cup compulsively. Ask if the guest desires a refill.
84(a). Do not let an empty coffee cup sit too long before asking if a refill is desired.
85. Never bring a check until someone asks for it. Then give it to the person who asked for it.
86. If a few people signal for the check, find a neutral place on the table to leave it.
87. Do not stop your excellent service after the check is presented or paid.
88. Do not ask if a guest needs change. Just bring the change.
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89. Never patronize a guest who has a complaint or suggestion; listen, take it seriously, address it.
90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move
away from other guests.
91. If someone complains about the music, do something about it, without upsetting the ambiance. (The
music is not for the staff its for the customers.)
92. Never play a radio station with commercials or news or talking of any kind.
93. Do not play brass no brassy Broadway songs, brass bands, marching bands, or big bands that
feature brass, except a muted flugelhorn.
94. Do not play an entire CD of any artist. If someone doesnt like Frightened Rabbit or Michael Bubl,
you have just ruined a meal.
95. Never hover long enough to make people feel they are being watched or hurried, especially when they
are figuring out the tip or signing for the check.
96. Do not say anything after a tip be it good, bad, indifferent except, Thank you very much.
97. If a guest goes gaga over a particular dish, get the recipe for him or her.
98. Do not wear too much makeup or jewelry. You know you have too much jewelry when it jingles
and/or draws comments.
99. Do not show frustration. Your only mission is to serve. Be patient. It is not easy.
100. Guests, like servers, come in all packages. Show a good table your appreciation with a free glass
of port, a plate of biscotti or something else management approves.
1. Always smile with your heart even if a piano just fell over you. But don't be too cheesy.
2. Always be nice to the kids. Smile at them like they are the cutest creatures you've ever seen.
Parents like that. Especially the new parents.
3. Do it before they ask. Have the check before they ask.
4. Ask if they need a chair booster or a high chair.
5. Know the menu! You must know the menu.
6. 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.
7. Don't ever say "My, what weather we're having". 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.)"
8. 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.
9. Take the unwanted dishes as soon as they are finished. Don't let them tell you when to take them.
10. 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.
11. When the guest request something, give them the "anything is possible" look. They love that look.
12. Never count your tips in front of guest. It makes one look like they are greedy and we don't want
greedy.
B. "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
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respect. They're working just as hard as you are and often in worse conditions. Plus they control your
food, it's not a great thought, but if you get on their bad side your orders could take longer and not be of
the best quality. I would always thank the guys and after a busy or hectic night I would buy a pitcher or
two for them (you'd tip out your busser or bartender, right?). It's so nice when they're totally willing to
help you out when you mess up an order or need help!
And lastly, never judge a book by it's cover. "Rich" looking people tend to be the worst tippers and the
most demanding customers while the couple in torn jeans and sweatshirts will leave a 30% tip!
Good luck to anyone out there and remember that you just as good as anyone else whether this is a part
time job during college or turns out to be a career!
C. 8 Tips To Successful Waitressing
1. Know your menu frontwards and backwards and drinks, salad dressings, # of wings in a lg order
vs. a small etc.
2. If the order is taking too long don't hide from your table. If your manager is OK with it I would
always offer my customer like a cup of soup on the house if things were taking too long. If they
know you are trying to keep them happy they will appreciate it even if they decline the soup. (Or
free dessert, or salad, or say I won't charge you for your Coke since it took so long, etc. Of course
make sure its OK with your boss.
3. Drink refills -keep up on them, bring it before they ask if you can.
4. You can ruin the whole experience by making them wait a million years for their check, but also
don't make them feel rushed and ask if they want dessert.
5. Upsell. The bigger the check the bigger the tip. Offer appetizers, salad, dessert etc. and be specific.
Say "Would you like to try our buffalo wings or an order of our famous onion rings to start off
with tonight?" not "Do you want an appetizer?" Asking if they want to try something sounds better
than buy.
6. Invite them to come back and remind them of your name. They may ask for you again.
7. Depending on the party you might save time and frustration later buy confirming at the beginning
if the bill will be all on one check or not.
8. Always smile and keep a sense of humor.
9. Watch yourself when it's not that busy. That tends to be when even the best servers begin to forget
things. For me, give me 10 tables at once and 5 more waiting at the door, and I'm on my game. If I
only have 1 or 2 tables, I get distracted easily. It seems backwards, I know, but many servers will
tell you it's quite true.
10. Treat the back-of-house staff and support staff (bussers, hosts, etc.) with the utmost respect. Their
jobs are difficult too. If your places requires that you tip these positions out, do so generously. The
nicer you are to them, the nicer they'll be to you.
11. If something does go seriously wrong with a table, apologize, stay calm and never make light of
the situation. The guest may feel that you are making fun of them. Do your best to fix the problem,
and if you can't, explain the situation to your manager and have them fix it. If this means comping
someone's meal, so be it. Better to have the guest leave happy and come back than to make the
$20. Also, if they feel that you've righted a bad situation, they are much more likely to be
forgiving and still tip you.
12. Don't get too fired up if you have a couple tables that don't tip well. We all know those people are
out there. But there are many decent, nice, generous people out there as well that will make up for
it.
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.
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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.
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
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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 togo orders as well. Enjoy.
Organization is the key, how do you do it all? And do it all right now? Sometimes you just rely on your
back up people. "can you please take tea to A3 while I take A4's order?" and remember that at the end of
the evening when tip in time comes. Get drinks first. Most people are happy for a few minutes when they
have drinks and a menu. Try to take little orders before a big one. Tell them something like "no pressure,
but if we can get your order in before this group of 30". And most times they'll order quickly and thank
you for it. On your way to the back, ask tables how they are doing, and then on your way out front, take it
back with you, ketchup, Heinz 57, more napkins, tell the float A6 needs more tea, then go take your big
order. Warn the rest of the staff that you'll be busy for a bit, can they get drinks for you if anyone new sits
in your section? Think ahead.
Have fun. Show your personality. It will make all the difference in the world.
Sharing out the tips. People who help you share your tips. If the bartender hadn't made the best old
fashioned B4 has ever had, if the T-bone to C1 hadn't been cooked just perfect, or the kids meals to D1
came out quickly so 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.
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 sake 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
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