Martin D. Goodkin

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Martin D. Goodkin
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Gay, Poor Old Man

Jobs & Careers > I Loved Being a Waiter ... Part 5
 

I Loved Being a Waiter ... Part 5


I
was given the best training as a server from Sam, Dorothy and Vinnie
Piccolo which was proven by the tips I got--never less than 20% of my
total sales. (An aside to servers of today--do yourself a big favor and
declare your tips--whether years from now it is Social Security as we
know it today, or another system, what you declare today will pay back
for you then. Yes, I know, you are young and want to spend the money now
but in your old age the money will come in handy! I know as I spent my
tips and only declared what I had to so that is part of the reason I
live below the poverty level!)

Years
later when corporate owned restaurants started to have 'rules' I was
already following them! Here are a few things all servers should do when
you are their customer:

1)
Stop right now and see how long 2 minutes can be--yes it is long. The
first rule of a good server is to acknowledge a new customer even if it
is only to explain that you will get to them very shortly. If they were
seated when you were in the kitchen picking up something acknowledge
them as you go to the other table.

2)
Take a drink order and deliver it within 3 minutes unless it is
alcoholic and you have to depend on the bartender. (Customers may not
know it but in today's world of restaurants servers have to tip a
certain percentage of their tips to the bartender--plus a food runner,
if the restaurant has one and a bus person--but more about that later.)

3) Their food order should start to be taken within 5 minutes--how long that will take depends on you the customer.

4)
After serving a dish, whether appetizer, entree, salad or dessert
always check back and ask how everything is--if you feel they are not
too enthusiastic about something you possibly may change. If they are
finished eating whatever you served it is too late to correct it. Many
customers will eat something rather than complain--a good server will
pick up on those vibes.

5)
If a customer is drinking alcohol ask them if they would like another
before they completely empty the glass as most drinkers don't like
waiting for another one.

6)
If customer is drinking a bottle of wine, water, coffee, tea or soda be
sure to refill when cup/glass is a quarter full. (In the case of tea
many restaurants will charge for a second tea bag so either offer them
more hot water or tell them there is an additional charge. Yes they will
blame you but ti will be worse if you don't tell them and they see it
on their check!)

7) If the complete party isn't finished a course be sure to ask the person who is if they would like their plate removed.

8)
"Crumbing" of a table is a lost art in restaurants but show you know
what you are doing by doing that, at least after the main course. If you
don't know what crumbing is it is basically removing crumbs, cleaning
the table so it looks as near as possible as to when they first sat
down. (I definitely tip extra if a server knows to do that!)

9)
Always be a step ahead of your customer--if they are having a burger
than ask if they would prefer mayo, mustard or catsup--bring
Worcestershire or A1 when serving beef. Ask if they would like extra
cream with their coffee, lemon with their tea, their salad dressing on
the side or anything that will save you a trip and prevent them from
having to ask for what they want/need.

10)
To make your boss happy, and many times customers appreciate it, do
some 'suggestive' selling--suggest an item that will add to the
enjoyment of the meal or you feel the chef really makes special. Don't
suggest add-ons every time you open you mouth but maybe an item with
dinner, a dessert or an after dinner drink. Yes it makes your check
higher so possibly a higher tip and it makes your boss happy--it's a
'win-win' situation.

11)
It is not often the case these days but many restaurants now have patio
dining so the few customers who still smoke can. Smokers don't like
dirty or full ashtrays so always keep an eye on them and when you do
take the ashtray off the table do it the professional way--yes, there is
a professional way. Top the used ashtray with a new one and remove
both--this way you don't have ashes flying out--and when you have them
both away from the table put the clean one on the table.

12)
After serving dessert or if they say they don't want any, put the check
down but be sure to let them know if they need anything else just to
ask. Also it is your judgement as to who to give the check or where to
put it on the table. In most cases if someone asks for the check they
should get it but then who is doing most of the ordering or maybe you
would be better off putting it in the center of the table--if you 'read'
your customers you should know what to do.

13)
Thank the customer when you put the check down AND when you bring the
change or credit card slip AND when they get up to leave.

14)
When working remember you are a part of a team--just as the bus person,
bartender and food runner help you so does the other servers on the
floor and you in turn should help them. Have a pot of coffee refilling
your customer's cup how much work does it take as you walk back to the
side-stand or kitchen to fill up other cups? A customer asks you for
something don't tell them that you will tell their server but get it and
if you can't tell the server. If you and the servers who have a station
on either side of you look out for each other the work will be easier
and the tips better!

It
may sound like a lot of work, or extra things to do, but a professional
server does all the above without even thinking about it and certainly
will get you better tips.

Hey customer if you see a server doing the above tip higher!


posted on Nov 16, 2013 3:24 PM ()

Comments:

A lost art, that those in the food industry should take heed to
comment by redwolftimes on Nov 17, 2013 10:35 AM ()
I must lead a charmed life (well I know I do but...) because 99% of the servers I get are good!
reply by greatmartin on Nov 17, 2013 11:05 AM ()
I always appreciate when a server goes around doing the beverage refills to other stations than their own.
comment by troutbend on Nov 16, 2013 4:21 PM ()
And so many don't do it!!!!
reply by greatmartin on Nov 16, 2013 4:45 PM ()

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