Muscle memory

Muscle memory is a big deal in sports. Muscle memory allows you to play relatively unconsciously, which frees you from making mental errors or second-guessing yourself. It is only attained through repetition and practice. You can apply the same concept to waiting tables, except you should think about developing the biggest “muscle” of all – the [...]

On wine Pt. 1

Wine. The ultimate expression of the synergy between food and alcohol. Wine. A product designed to appeal to the noblest and the basest natures of humankind. Wine. Can mean the difference between you eking out a living and prospering. Wine. Can be the cause of elation and frustration for a server. Wine. It’s that important. [...]

Once you’ve got the job, what should you expect? Pt. 2

Hopefully, you’ll be given an employee training manual that includes basic waiting tables stuff like pivot points, Steps of Service, standard procedures, etc. Even more importantly, it will usually include ingredients for all food items and many popular alcohol beverages. Don’t just put this book aside and think, “I’ll get into this during training”. Be [...]

Once you’ve got the job, what should you expect? Pt. 1

The transition to any new job can be unnerving and confusing. If you have never worked in a restaurant and have just been hired, here’s what you might expect: They’ll usually ask you to come back for orientation. When you do, make sure you bring the items that they say you need, things like driver’s [...]

Waiter Extraordinare on taking the order

Steve at Waiter Extraordinare discusses the art of simplifying the order. http://waiterextraordinaire.blogspot.com/2009/07/here-is-what-i-do-when-i-take-order.html I’d only add a couple of other things. On a side note, one key principle in closing the sale is limiting the choices or offering choices rather than a yes or no answer. Try to avoid yes and no questions if possible. Instead [...]

Quick tip

Yesterday’s quick tip was about being careful to reprint checks. I can hear some of you newbies ask, “Why would you have to reprint a check up to three times if you print a check right before dessert? Wouldn’t the most you would have to reprint it is one time, assuming that they got dessert”? [...]

New blog link added

She’s only slightly  cranky. Most of the time it’s slightly. Some of the time she’s peaches and sunshine. And sometimes she’s a fire-breather. Experience the Purple Girl in all of her glory here: http://slightlycrankywaitress.blogspot.com/ You know she’s a smart gal when you see that she’s added my blog to her blogroll, so of course I’m going to [...]

How to make an extra thousand a year

There’s one thing certain about most servers (yours truly included) – it’s really frustrating to get a table at 9pm, especially when your last table closed out 30 minutes ago but the management hasn’t cut sections yet. The tendency is to say “Gee, I have to stay an extra hour and a half for a [...]

Quick hint

I’ll be occasionally be posting some quick hit quick hints. Things that you might not think of but can help you solve a problem, streamline service or increase your tips. Some of them might be common sense or obvious for those of us who have been in the business, so, those of you who are [...]

Some terms that a new waiter needs to know pt.1

Bank – a stated amount of a server’s own money required  by a restaurant used to make change when a guest pays cash. It’s usually $20 or $25, broken down into tens, fives, ones and a dollar’s worth of pocket change. This money isn’t given to the restaurant – it stays with the server and is [...]