So You Want To Be A Waiter

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The last check on quality control

As a waiter, you are the very last QC engineer before the guest gets their food. Obviously, if your restaurant uses food runners exclusively, this doesn’t apply to you, but if you run your own or other waiters’ food, you should always make sure that the plate looks like it should. Are all of the garnishes present? Check. Does the plate rim have parsley (if required)? Check. Are there any sauce drips on the rim? Quick wipe. Has a skin formed on the sauce? Have the chef fix it or run a toothpick or knife through it. Is the lettuce on the burger starting to wilt? Swap it out.

I know that it gets hectic and sometimes we just pick up and run, but we are literally the last chance to assure that the plate of food that the guest is getting is to spec. It’s part of your job to make sure that the product matches the promise.

If your burger looks like this, you should fix it or get it fixed:Burger King Whopper Open


One response to “The last check on quality control

  1. waiterextraordinaire November 16, 2009 at 10:11 am

    Very good point. Things are often overlooked when it is busy.

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