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Target Language: *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? By a customer Could I get another ( ... roll, please)? Could I see the (... menu)? This steak is (... still bloody. Could you

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.

Certainly, I will bring it right away. One moment, please. Right away, ma'am.

have the chef cook it a little more)? This isn't what I ordered, (... I wanted a BLT and you gave me meat loaf)? Can I get the check, please?

I'm so sorry sir. It's my first day and Im still a little confused. Right away, sir.

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

Words to describe the taste of food Delicious Awful Good Tasty Yummy Yucky Disgusting English Dialogue Students should work together in pairs and read the following dialogue, one student reading one part, the other student reading the other. Note the expressions used in the dialogue and the progression of the conversation. The dialogue can be used as a model to have similar conversations. Waiter: Welcome to Kaseys Kitchen. Do you have a reservation? Customer: Yes, the name is Johnson, Paul. Waiter: Ah, yes, here you are. That was a party for one, correct? / Customer: Yes. Waiter: Right this way. Heres the menu. Ill return in a moment to take your order. Waiter: Are you ready to order, sir? / Customer: Yes, Ill have the T-bone steak. Waiter: How would you like that cooked? / Customer: Well done, please. Waiter: You have a choice of potatoes- French fried, mashed, or baked. Customer: Ill have the baked potato. Waiter: Would you like that with butter or sour cream or both? Customer: Im on a diet, so only butter. Waiter: The vegetables today are corn on the cob, peas and carrots, or broccoli. Customer: Ill take the corn on the cob. / Waiter: And what would you like for dessert? Customer: What do you have? Waiter: We have apple, cherry, and lemon meringue pie, chocolate and vanilla cake, peach cobbler, and chocolate, vanilla, and strawberry ice cream. Customer: Ill take the cherry pie, a la mode, please. Waiter: Would you care for something to drink? Customer: Ill take a large ice tea with my meal and a cup of black coffee with dessert.

Waiter: Very good sir. Enjoy you meal. / Customer: Thanks. Ordering Food in a Restaurant One of the most important tasks in English is ordering food when you go to a restaurant. There are basic forms and questions, as well food vocabulary that you can use in places where people speak English. Read this dialogue Waiter: Hello, Can I help you? / Kim: Yes, I'd like to have some lunch. Waiter: Would you like a starter? / Kim: Yes, I'd like a bowl of chicken soup, please. Waiter: And what would you like for a main course? / Kim: I'd like a grilled cheese sandwich. Waiter: Would you like anything to drink? / Kim: Yes, I'd like a glass of Coke, please. Waiter... After Kim has her lunch.: Can I bring you anything else? Kim: No thank you. Just the bill. / Waiter: Certainly. Kim:I don't have my glasses. How much is the lunch? / Waiter: That's $6.75. Kim: Here you are. Thank you very much. / Waiter: You're welcome. Have a good day. Kim: Thank you, the same to you. At the restaurant 1) The waiter What can I do for you? Can I help you? Can I take your coat? Have you booked a table? How many are you? Would you follow me, please? Can I take your order, sir/madam? What would you like to start with? What would you like to drink? What would you like for dessert? How would you like your steak? (rare, medium, well done) Do you want a salad with it? What kind of dressing? Anything to drink? Do you want a dessert? The burgers are very good. Sorry, the hamburgers are off. Is everything all right?

Did you enjoy your meal? Are you paying together? May I show you to a table? If you wait, there'll be a table for you free in a minute. Do you want vegetables with it? Why don't you try the pizza? It'll take about 20 minutes. 2) The guest A table for two, please. May we sit at this table? The menu, please. What's on the menu? Do you want fish? What's Irish Stew like? We're not ready yet. The steak for me, please. Can you bring me the ketchup, please? A salad, please. I'll have the same. That's all, thank you. Can I have the bill (AE: check), please? This is on me. Here you are. The rest is for you. Have you got wine by the glass? I'd prefer red wine. Please bring us another beer. Could I have chips (AE: French Fries) instead of salad? What can you recommend? Please bring me the bill (AE: check) with my coffee. I think you've made a mistake.

Reserve a table Example 1 Waiter : Excuse me, how many people?


You : Five, can we get a non-smoking section? Waiter : Sure but there are few people ahead of you right now. You : How long do we have to wait? / Waiter : Around five to ten minutes 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? Prema: Let me see. Waiter, are the prawns fresh?

Waiter: Yes, Maam Absolutely fresh. Why dont you try some fried prawns with Chinese fried rice? A Chinese meal. Ranjan: That is a good suggestion. Lets have a Chinese meal. Prema: All right, you order, Ranjan. Ranjan: Right Lets have a plate of chicken fried rice, sweet and sour prawns and an American chopsey. Prema, would you like mushrooms or bamboo shoots? Prema: No, thank you. What youve ordered is more than enough. Ranjan : What about something to drink? An orange juice or a lemon squash or.. Prema : Id love to have a Limca. Ranjan : Thats good. Waiter, a Limca cold Drink for the lady. And a fresh lime juice for me. And please serve us quickly. We havent much time. Waiter : Right Sir. It wont be long. (Writing down the order). Ranjan: You were about to make a suggestion about our marketing policy. Prema: I was wondering whether we couldnt recommend a cut in in the price of our product. As it is, the profit margin is very small. And the overhead costs of introducing a new product are already very high. Prema: But we could increase the price once we have established ourselves in the market. The waiter arrives with the LIMCA soft drinks. Waiter : Here you are Sir. Limca for the lady and a fresh lime for you sir. Ranjan : Thank you. Please hurry up with the lunch order. Waiter : In a moment sir. What will you have for dessert? Ranjan: (Looking at the menu again). Prema, what would you like? An ice cream, a souffl or a fruit custard? / Prema: Nothing at all. Thanks. 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. 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.) 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? 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. Waiter: We don't have anything available at 8:00. Is 7:30 ok.

Dining at the Restaurant David is finished with work at the conference and is taking Annie out to dinner. Pay attention to how the waiter asks what they want to drink and eat. Listen to David and Annies responses in English. Follow along through the whole dinner process to improve your English. From getting a table, then ordering their food and finally asking for the check. Dining at the Restaurant - Getting a table Waiter: Good evening sir. Welcome to the Outback / David: Hi. Do you have a table for two? Waiter: Yes sir. Right this way please. / David: Thank you. Waiter: Heres your menus. Can I get some drinks started for you? David: I need a sec to look. / Waiter: What would you like maam? Annie: Ill have a water for now. Do you have mineral water? Waiter: Yes maam we do. And you sir? David: Okay. I think Im gonna (going to) have a Budweiser. Waiter: And would you like me to start some appetizers before your meal? David: Yes. Well have the chicken wings. Waiter: Okay great. And what kind of sauce would you like? Annie: With ranch dressing please. Thank you. / Waiter: Youre welcome sir. Ordering Food Waiter: Are you ready to order now? / David: Have you figured out what you want Annie? Annie: Yeah. Ill have the Alice Springs Chicken. / Waiter: And for your side dishes? Annie: Sauteed vegetables and a baked potato. / Waiter: And for you sir? David: I want to have the sirloin steak. / Waiter: And how would you like that cooked this evening? 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: Are you ready to order, sir? Yes. I ll have the beef stew for starters and my wife would like tomato soup. One beef stew and one tomato soup. What would you like for the main course? I ll have the Cayenne Pepper Steak and my wife would like the Fried Trout with mashed potatoes.


Mr Ryefield: Waiter: Mrs Ryefield: Waiter: Mrs Ryefield: Waiter: Mrs Ryefield: Mr Ryefield: Waiter:

I m afraid the trout is off. Oh dear. Err... What else do you recommend? The sole is very good. OK. I ll have that. Do you have any coleslaw? No, I m sorry, we don t. Just give me a small mixed salad then. Same for me. Certainly. (...) Would you like something to drink?


Mr Ryefield: Waiter: Mr Ryefield: Waiter:

Yes, please. May I see the wine list? Certainly. Here you are. A bottle of Chablis 99, please. 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 : Large please. / Waitress : What flavour would you like? 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? 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. 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
y y y y y y y

sea food coctail grilled prawns Goat's cheese Garlic Bread Grilled king prawns Mediterranean Salad Mushrooms with Tomatoe sauce

Main Course
y y y y

Duck stuffed served with orange sauce Turkey roast served with potatatoes and mushrooms Salmon bake served with mint sauce Tuna grill ot bake served with bchamel sauce

y y y y y

Banana split Lemmon Cake Strawberry with whipped cream 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 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. You should have a vacinattion against Malaria; You shouldn't carry large sums of money; You Avoid wearing expensive jewellery in the street; You Avoid drinking tap water; You musn't leave any bags unattended; You should wear sunglases and a hat; You should't wear casual clothes at the meeting.

How to Be a Waiter

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 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 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. 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.

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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.


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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: Listen to the customer's complaint. Empathize with the concern ("I know it can be frustrating when you get the wrong order..."). Apologize personally for the problem, even if it isn't your fault. 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. Use caution when writing down orders. 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. When serving couples, always take the woman's order first. 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. 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. Be polite, call men Sir and women Ma'am or Miss. 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.

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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
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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. 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.

Edit Things You'll Need

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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. 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. 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?

Edit Related wikiHows Vocabulary Note: Many English words and expressions about food come directly from French. This is why some words about food are written with an accent (for example: la carte). However, you may also see such words written without accent. Vocabulary part of speech la carte adjective la mode adjective alcohol, liquor noun all you can eat adjective appetizer noun appetizing adjective apron noun awful (taste) adjective bar noun

Meaning without a side dish with ice cream a distilled liquid such as rum or whiskey customers pay one fee and can eat as much as they wish small snack before a meal looks pleasing to eat

Example sentence Is it possible to get the steak la carte? I don't eat potatoes. Would you like your apple pie la mode? This beer has 5% alcohol. These are all you can eat fries, so let me know if you want more. Would you like some garlic bread or another appetizer to start? I'm afraid these pancakes don't look very appetizing.

a cloth covering worn over the clothes Remove your apron before you while cooking come out to the dining room. very bad taste place in an establishment where people go to get a drink (especially alcoholic drinks)

The customer said that her pasta was awful. If you sit up at the bar you don't have to order any food.

barbeque noun/verb barstool noun bartender noun beverage noun

southern style of cooking over a grill tall seats that customers use at the bar staff member that mixes, pours, and serves alcoholic beverages drink

The barbeque wings are our specialty. The guest fell off his barstool before he even ordered a drink. I do part-time work as a bartender in a local pub. Can I bring you some beverages while you look at the menus? Table 3 would like you to bring them their cheque. Should I bring some cream, or do you take your coffee black? We usually boil the potatoes first so that they will cook faster. I need to book off the first week of May.

bill, cheque, check the slip of paper that tells the noun customer how much to pay black coffee adjective + noun boil verb book off verb booster seat noun booth/bench noun booze noun(idiom) bottle opener noun bread basket noun breaded adjective buffet noun burnt adjective buspan noun busboy, busser coffee without any milk style of cooking that involves placing food in a deep pot of extremely hot water mark a day that you cannot work

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? type of seating in which people sit side by side on a cushioned area alcohol We'd prefer a booth if you have one available. You've been into the booze already, haven't you?

a device used for opening beer bottles All of the servers keep bottle that don't twist off openers on their keychains. slices of bread and butter served before and with a meal rolled and cooked in bread crumbs self-serve tables of food that are set out for the customer to pick and choose from overcooked to the point of turning black rubber tub used for collecting dirty dishes a person who helps out in a restaurant

I'll bring you a bread basket to hold the kids down until dinner. The shrimp is breaded in our homemade batter. The plates and everything you need are up at the buffet. The toast is burnt around the edges. The buspan is stacked so high it's too heavy for me to carry. Ask the busboy to help you bring

noun cash noun cash out verb cashier noun charge verb check on verb chef noun clear verb cocktail noun coffee maker noun coffee round noun combo, combination noun comment card noun complaint noun condiments noun cook verb/noun

(especially clearing and setting tables) out all of the food. paper money payment counting and submitting the payment of all of the customers bills at the end of one's shift staff member responsible for collecting customer's money at the front of an establishment to add a fee I don't have any cash. Do you accept Visa? Don't forget to include any coupons from tonight when you cash out later. We don't have a cashier; you have to pay your server. I will have to charge you an extra dollar to add ice cream. You should always check on your guests about two minutes after you serve the meal. Our head chef is one of the best cooks in town.

make sure the guests are satisfied staff member who is professionally trained to prepare food

remove finished or unused items from You need to clear this table and set a table it for four. an alcoholic drink with juice machine that dispenses coffee into a glass container for pouring an offering of coffee and refills around a section of a restaurant Would anyone care for a cocktail on this warm sunny day? You need to teach the new waitress how to operate the coffee maker. Let's ask the busboy to do a coffee round while we take a smoke break. The combo platter has veggies, ribs, and chicken fingers. When she asked for a comment card I knew she was going to complain about the food. The guest brought his complaint to the manager. All of the condiments you should need are on the table. The guest says that this chicken isn't cooked enough.

mixture a piece of paper that customers are given to record their dining experience a problem with service or food types of sauces that are added for flavouring (i.e. mustard) prepare and heat food until it is ready to serve


corkscrew noun counter noun coupon noun complimentary adjective creamer noun credit card noun customer, guest noun customer service noun cutlery, silverware, utensils noun cut off verb debit noun deep fried adjective defrost, thaw verb delicious adjective delivery noun designated driver adjective + noun

tool for removing the cork from the top of a wine bottle. flat area often used for placing dishes on or preparing food a slip of paper that offers the customers a discounted rate free of charge small plastic container of cream for coffee a plastic card that allows people to pay for something later person who goes to an establishment to be served treatment of guests

You will need to learn how to work a corkscrew before you start bartending. I left one of the salads on the kitchen counter by mistake. Your coupon is only valid for food, not for alcoholic drinks. The desserts are complimentary because the dinner took so long. Will you need more than two creamers for your coffee? You forgot to sign your credit card slip. It is our policy that the customer is always right. Our restaurant got the award for having the best customer service this year. In a fine dining restaurant the staff has to polish the silverware. I cut off the man with the beard because he'd had too much to drink. Can we pay by debit here, or do you only take credit cards? Most of the appetizers on our menu are deep fried. Don't forget to defrost some pies for tomorrow. The cookies were so delicious they were gone in half an hour. Do you have delivery or do we have to come in to eat? Is there a designated driver in your party or are you taking a taxi?

tools for eating with (fork, knife, spoon)

stop serving a customer any more alcohol use bank card to pay directly from bank account cooked in a large pot of oil remove frozen food from the freezer to prepare very good taste food brought to the home person in a party who agrees not to consume alcohol in order to drive everyone home safely

dessert noun dessert tray noun dirty dishes adjective + noun discount noun dishpit noun dishwasher noun doggie bag noun double noun draft noun dressing noun dry adjective entre, main course noun fast-food noun fine dining noun float noun free refills adjective + noun fry verb

sweet treat after a meal a plate of all of the desserts that customers can view and order from plates that customers are finished with at a cheaper cost area in the restaurant where the dirty dishes are placed.

I think we're too full to have dessert tonight. I'll bring the dessert tray around and see if I can tempt any of you with a slice of cake or pie. I'll just clear these dirty dishes and make some room for you. We got a discount because we are regular customers. Jody is not going to want to go into the dishpit today.

the staff member/machine that washes Can you bring the dishwasher the dirty dishes these pans to clean? unfinished food that is packed up for the customer to take home two shots of alchohol in one drink beer from a keg that pours out of a tap liquid topping for salads no sauce the largest part of a meal (after appetizer, before dessert) I can't finish my steak, but I'll take a doggie bag. Make that a double in a tall glass, please. We have a selection of local beers on draft. Would you like Italian or French dressing? I'll have dry toast with two eggs. The entres are after the lunch specials on page 6 of the menu.

an eatery that offers quick inexpensive We don't provide table service. food This is a fast-food restaurant. a very expensive eating establishment small amount of cash used to make change at the beginning of a server or bartender's shift beverages that can be filled again without any cost cook over an element in oil The waiters wear bowties because it's a fine dining restaurant. I need a roll of quarters for my float. Have all of the soda you want; it's free refills here. Don't fry the vegetables too long or they will go soggy.


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 homemade adjective host, hostess noun ingredients noun kettle noun last call noun

food that is added to a plate for appearance or colour(i.e. parsley or fruit) group of drinking glasses covering for the hands to prevent the spread of germs extra money given as a thank you for service say hello and welcome customers to the establishment cooking over iron slats that allow for oil and fat to drop down a covering worn on the head while preparing food short amount of time when alcoholic drinks are on sale alcohol served with soda

Don't forget to garnish all of the entrees that go out. Make sure the glassware doesn't have any spots before you put it away. Whenever you are handling food make sure you are wearing gloves. When we have a large party we're allowed to add a 15% gratuity to the bill. Your priority as a hostess is to greet the guests at the door with a smile. The healthiest way to prepare meat is on a grill. If you don't want to wear a hat, you can wear a hairnet. We're expecting a rush because it's almost happy hour. Our highballs are on for half price today.

a tall chair with a plastic tray designed The party is for ten plus a for a baby highchair. leave off/without made from a recipe staff member in charge of greeting and seating customers in a restaurant all of the different foods that are combined in a recipe pot for boiling water for tea the last chance for a person to get an alcoholic drink before the establishment closes I'll take a hamburger, hold the bun. We serve the best homemade soup in town. Please wait and the hostess will seat you. I'll check the ingredients to make sure there aren't any nuts. I'll put the kettle on and make some fresh tea. We'll have two more screwdrivers for last call.


lemon, lime wedge a small segment of lemon or lime put noun on the rim of a glass lineup noun/verb liqueur noun make change verb + noun manager noun/adjective melt verb menu noun microwave noun mild adjective nightclub noun non alcoholic beverage adjective + noun notepad noun a number of people waiting for something alcohol that has a syrupy/sweet taste give customers money back from a payment person in charge of a section of a restaurant warm to soften (i.e. cheese/butter)

I'd like a lemon wedge for my ice water please. Is this the lineup to pay or get seated? Can I offer you a coffee liqueur to go with your dessert? We can make change if all you have is large notes. I'd like to speak to the floor manager about the service. First, melt two tablespoons of butter in the microwave.

a booklet of all of the food that can be Do you have a children's menu we ordered could see? a small appliance that heats and cooks We can heat your dinner in the food quickly microwave if you like. not spicy establishment where adults go to dance and drink alcoholic beverages a drink that resembles a certain drink without the alchohol I'd like a half dozen mild chicken wings. If you work at the nightclub you will have to stay until 2 AM. Can I order a non alcoholic beer?

paper that a server uses to write down Just let me grab my notepad and orders I'll take your order. I'll take a whiskey on the rocks.

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? order verb/noun over charge verb pack up verb party noun make a request to a server give a customer a bill that is too high (by mistake) put in a take-out container for the customer to bring home group of people at or waiting for a table

Is everyone ready to order lunch now? I think you over charged us for our drinks; we only had one each. Would you like me to pack up the rest of that pizza? A party of twelve just walked in without a reservation.

patio noun paycheque noun pitcher, jug noun portion noun/verb pour verb prepare verb pub noun punch clock and punch card noun punch in, out verb punch something in verb rare adjective recipe noun regulars noun reservation noun restrooms noun roll-up noun rush

outdoor seeating money given to the staff every week or two

We closed the patio because it looks like it's going to rain. You'll get a paycheque every other Monday.

a container with a spout to pour water, We'll take a pitcher of beer with beer, or other beverages out of four glasses. a separate amount of food dispense liquid from a container get food ready establishment that specializes in casual food and alcoholic beverages The chicken fingers are already portioned in the freezer. Can I pour you folks another glass of water? The servers have to prepare the salads themselves. I can wear whatever I want when I work at the pub.

a machine that staff members place a I don't want staff members hanging card into when they begin and finish a around the punch clock. work shift put a card in the punch clock to mark the time you start and end a shift enter an order into a computer system You can punch out as soon as you finish sweeping the floors. I'm going to punch in a large order now, so get ready. This steak is too rare for me to eat. Our chef is so talented that he almost never bothers with a recipe. You can give the regulars a complimentary drink from time to time. We don't take any reservations; it's first come first served here. The restrooms are to your left and down the stairs. Before we punch out we have to prepare enough roll-ups for the night shift. We always have a rush after

cooked meat that is pink inside list of ingredients and instructions for preparing a certain type of food people who come into an establishment often a request to have a table saved for a certain amount of people place for people to use a toilet and wash hands a set of cutlery wrapped in a napkin a large amount of customers arriving

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 shot noun shooter noun side dish noun sour adjective sous chef noun specials

at the same time prepare quickly for a certain reason

church on Sundays. Can you put a rush on this spaghetti; I forgot to punch it in. What kind of sauce would you like on your ice cream, butterscotch or chocolate?

liquid flavouring added to food

a notice of the time and date each staff If you want to book off a day, let member has to work in a certain me know before I make the period of time schedule. dry flavouring added to food the customers bring their own food items to the table and do not pay for service a reduced price for people over a certain age (i.e. over 65) He wants the chicken plain without any seasoning. We have a buffet on, so it's selfserve for lunch. We have a senior's discount of 25% off on Mondays.

a different bill for each member/group We asked for separate cheques sitting at a table but it all came on one bill. look after a customer, bring items to a Is there someone in charge of customer serving out on the patio? get a table ready with items such as cutlery and glassware place outside that is not in the sun I need you to clear and set table five for a party of eight. We'd like to sit on the patio if there is any shade.

one ounce of alcohol served in a small Let's do a shot to get this party glass (shot glass) started. an ounce of alcohol and juice combined choice of food that goes with a main meal acid or fermented taste staff member who works under and assists the main chef items that were prepared particularly

Is there a shooter that has orange juice in it? The two side dishes are mashed potatoes or french fries. I think the milk has gone sour from sitting out of the fridge too long. Our sous chef is leaving to become the head chef at another restaurant. Would you like to hear the specials

noun specialty noun spicy adjective stay verb stir, mix verb straw noun straight up adjective substitute verb supervisor noun sweet adjective take-out adjective/verb two-minute check noun terminal noun till noun to go verb toppings noun uniform noun waiter, waitress noun

for a certain day and are usually at a reduced price food item that a restaurant is popular for hot flavour to eat in the restaurant spin round and round with a spoon long hollow plastic stick for drinking out of alcoholic drink without any mix or ice replace one item for another

before you decide on lunch. Homemade fish and chips is our specialty. Any item with three chilies beside it means that the dish is very spicy. Are these coffees to go or to stay. Stir the soup for a few minutes before you serve it. Can I please get a straw for my ice tea? He always has a straight up glass of rum after his meal. Can I substitute the carrots for corn?

staff member in charge of watching When I'm not here George will be over things and dealing with problems your supervisor. taste with a lot of sugar food that is packed up and eaten at home If you like sweet things, you'll love our chocolate cheesecake. You can either eat in or order food to take-out.

a visit to a table approximately two Don't forget to do your twominutes after the food has been served minute check to make sure the to check for satisfaction steak is cooked properly. computer system for punching in food There's one terminal in the kitchen orders and one on the bar. drawer of a cash register that money is You need a key to open the till and kept in make change. to take out of the restaurant We're just going to order a pizza to go.

food items that go on top of other food What type of toppings would you items to add flavour like to have on your pizza? clothing that staff members have to wear The uniform here is black pants and a white shirt.

staff member in charge of taking When I got promoted from a orders and serving food and beverages hostess to a waitress I started

making tips. waiting list noun warm up verb well- done adjective wine list noun winery noun wine tasting adjective list of groups who want a table to eat at We have a twenty minute waiting list tonight.

heat food to an enjoyable temperature Would you mind warming up the for eating baby's bottle for me? cooked for longer than average a menu of all of the wine you can order from the glass, litre, or bottle a place where wine is made, tasted, and sold sa The meat was so well-done it had no flavour. You will notice that we have a lot of local wine on our wine list. There is another winery up the hill that you might enjoy stopping at.

A sample conversation is given below. Waiter: Hello, can I help you. OR Are you ready to order, sir? Peter: Yes, I would like to have the mutton stew for starters. My wife would like a bowl of chicken soup. Waiter: One mutton stew and one chicken soup. What would you like for the main course? 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. 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. Could you tell me Todays Special? Your waiter/waitress will be right with you. Someone will be right with you. Id like a ________________, please. Ill be right back to take your order. May I take your order? Ill have the ______________, please.


Are you ready to order? Would you like anything to drink? Would you like anything for dessert? Your order will be right out. Your food will be here shortly. Hows everything? Hows the food? How are you doing here? Could we get the bill, please? Could I have the check, please? Possible answers: Great, thank you. Delicious, thanks. Good, thanks. Possible complaints: The food is too cold, salty, burnt, not cooked, etc This isnt what I ordered. The restaurant is too hot, cold, noisy, smoky, etc The lighting is too low.

Enjoy your meal.

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. 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. 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. Manager: What might be the problem here? Guest 2: I ordered a burger and I got this raw piece of cow instead. Manager: Did you say that you wanted it well done? Guest 2: No, actually I didnt say anything about that. Manager: Its standard here that if you order a meat dish without saying how you like it, its done rare. Guest 2: But I didnt know! I want my money back! / Manager: Now, how about an agreement? Guest 2: And that may be ? Manager: Well let you choose another dish, and you can have a free dessert and a bottle of wine. / Guest 2: Well / Guest 3: Just do it. / Guest 2: All right. Manager: Well you can choose another dish now, or we will give you another burger. This time, well make it how you like it. Guest 2: Another burger, well done this time please. / Waiter: All right. Waiter leaves. Manager: If there are any more problems, dont wait just ask for me. Ill get you your bottle of wine now. / Guest 2: Thank you. Manager leaves. Manager comes back with a bottle. Manager: Here this is one of our best wines. A 2004 Bordeaux. Waiter arrives with burger. Waiter: Here, a well done burger. Manager: Ill just go then. Like I said, if there are any more problems, come see me. Manager leaves. Waiter: Ill be back in a short while to take your plates and to let you order dessert. Yours is free of course. Waiter points at guest 2. Waiter leaves.


Guest 3: At least the manager is reasonable. / Guest 2: Thats true. Ten minutes later. Waiter arrives at table. Waiter: Ill first take your dessert orders and then take your plates. Guest 2: Ill have a chocolate sundae. / Guest 1: A chocolate mousse. Waiter: The Belgian variant? / Guest 1: Of course. / Guest 3: A banana split for me please. Waiter: All right. And can I offer you a coffee with that? Guest 3: Ill have a cappuccino. / Guest 2: A normal black coffee for me please. Guest 1: Ill pass. / Waiter: Ill be right back. Waiter leaves. Waiter arrives with dessert. Waiter: Here are your desserts. And you had the black coffee? / Guest 2: Yes. Waiter: And the cappuccino for you. / Guest 3: Right. Waiter: Ill leave you three. Waiter leaves. Ten minutes later. Guest 3: Waiter? / Waiter: Yes? / Guest 3: Can we have the bill? / Waiter: Certainly. Waiter arrives with bill. Waiter: We would like to thank you for eating at Dennys. Guest 3 faints after seeing the bill. Guest 1 takes the bill from the fainted guest 3. Guest 1: I think were going to have to wash a lot of dishes guys

Restaurant English Here's how to ask about the menu and more. Describing the menu "The dish of the day" / "daily special" = what the restaurant is featuring. "What's the dish of the day?" / "It's the chef's omelette." "set menu" = a menu where the starter, main course and dessert are chosen by the restaurant. "a la carte" = where you choose what you want to eat from the menu.


Asking for a description of the food "What is 'fisherman's pie' exactly?" / "Is this dish vegetarian?" "What's in spaghetti vongole?" / "Does this dish come with any vegetables?" "Can you tell me how this dish is prepared?" Describing food "It's a meat dish, garnished with parsley." - A garnish is something that is served with the food, not mixed in. "It's topped with cheese." Topped is something that goes on top of the food. "It's served with a side salad." - Side salad is salad served in a bowl or separate plate. Sauces can be cheesy (made with cheese), savoury (not sweet), creamy (smooth), spicy (made with chilli peppers) or delicate (a subtle, rather than strong taste). 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 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 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 Appies, Finger Food, Combo Platters, Snacks, Starters Garden Fresh, Greens, Light Fare, Lighter Favourites, Low Calorie Choices, Low-fat Selections Example Items Garlic Bread, Cheese Plate, Nachos


Salads (and Soups)

Tossed Salad, Caesar Salad, Soup of the Day


Burgers, From the Deli, From the Grill, Lunch Menu, Wraps

Grilled Chicken Sandwich, Veggie (Garden) Burger, Steak Sandwich Spaghetti, Pepperoni Pizza, Fettucini New York Steak, Chicken Stirfry, Hearty Stew French Fries, Rice, Grilled Veggies Fish and Chips, Battered Shrimp, Smoked Salmon Fajitas, Nachos, Enchilladas BBQ Ribs, Hot Wings, Chicken Cordon Bleu Apple Pie, Mocha Cheesecake, Banana Split


Noodles, Pasta, Pizza

Main Course

Entre, Dinners, Main Dish, Main Event


Accompaniments, On the Side, Side Dishes


Catch of the day, Fish, Fresh from the Sea


South of the Border, Tex-Mex


Signature items, Favorites, Pleasers, 5 Stars


Sweets, Treats, For the Sweet Tooth


Drinks, Non-alcoholic beverages, Refreshments Coolers, Draft, Liquor, Specialty Drinks,

Soda Pop, Juice, Milk

Wine and

House Wine, Jug of Beer, Peach



Spirits, From the Bar Juniors, Kids Stuff, Little Tikes, For the Munchkins

Cider Spaghetti and Meatballs, Cheeseburger, Chicken Fingers

Kids Menu

Descriptive Words and Expressions on a Menu Menus often contain special language to make items sound delicious. These words and expressions can also convince the guests to order more food, such as appetizers or dessert. It is useful for servers to learn these expressions in order to sound more knowledgable and achieve better sales. In many English speaking countries, especially North America, having higher sales means earning better tips. Description Meaning Example item

available with

Guests can have this food served All burger selections are available a different way. with whole wheat buns. Guests can have more without paying. many large pieces of meat or vegetables covered in a sauce (often before cooking) makes a crunchy sound when you chew

bottomless (free refills)

Coffee and tea is bottomless.


A steaming bowl of chunky vegetable soup Breast of chicken coated in teriyaki sauce Caesar salad with fresh lettuce and crispy croutons

coated in, glazed


drizzled with

a small amount of liquid poured Apple pie and vanilla ice cream over top drizzled with butterscotch A generous portion of spaghetti and final step of the food preparation garlic tomato sauce, finished with homemade meatballs just off the farm/ out of the All omelettes are made with three

finished with




fresh egg whites. Our dinners are garnished with fresh parsley and seasonal fruit. All sandwiches are served with a generous portion of fresh cut fries.

garnished with

decorated with

generous portion, a large amount of heaping, loaded with home style, homemade, made from scratch

from a recipe (not a package)

Try our chef's homemade chili with fresh baked bread.


with liquid remaining for taste

Garden salad with juicy tomatoes, cucumbers, and onions

lightly breaded, battered

rolled in bread crumbs, eggs, or other mixture and cooked left in fridge to soak up sauce/juice/flavoring

Our fish is lightly battered in beer.

marinated in

Our steaks are marinated in a rich peppercorn sauce. A vegetable medley tossed in olive oil and served over rice Finish your meal off with one of our mouth watering desserts. A ginger chicken stir fry served on a bed of rice


variety, mixture

mouth watering

appearance causes mouth to salivate

on a bed of

on top of a layer of


produce varies at different times Ask your server about our seasonal during the year fruit pies. Roasted chicken seasoned with fresh basil and oregano

seasoned with

herbs and spices added

Questions/Requests/Enquiries Possible answers/queries/information Could I / we have a table please?


I'd like to book a table please./ Would you have a table for 2 please? How long will we have to wait? / Can I have the menu please? Do you have a menu for children/portions for children? Do you have any vegetarian/vegan dishes? / What soft drinks do you have? We'd like to order now./ Could you take our order please. Do you have a wine list? / Could you bring me the wine list please. Could I have some water please? / Could I have some more bread/butter/water please Could I have the bill please. / Do you take credit cards? Can I pay by credit card/cheque? For how many people? / How many of you are there? / Smoking or non-smoking? Inside or outside (in the garden/on the terrace/upstairs)? Have you booked? / Your name please? I'm afraid you'll have to wait ... a little while ... for half an hour / 30 minute How would you like your steak?... rare? medium rare? well done? What would you like to drink? / Still or sparkling water? Do you need anything else? / Is everything OK? / Here you are. I'm afraid we don't take credit cards/cheques. / Yes, of course.

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 isn t 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 The Main Course side chicken pork beef soup Potato soup Garlic soup Chicken soup Tribe soup beef soup with dumplings 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: 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 cream whipped cream Useful phrases used in restaurants: Can I have the menu please? What is the soup of the day? What are today's specials? Are you ready to order? What will you have?

Do you have any vegetarian? I'll have . Enjoy your meal! Cheers! Check please! Do you take credit cards? Is service included? I have an allergy to I have an allergy to... gluten/ nuts / tomatoes. I cannot eat (any) nuts. I cannot eat (any) spicy foods. Thank you Order

English Beef goulash with dumplings Beef sirloin with dumplingsand vegetable cream sauce Chicken breasts with peachslices Pork cutlet/chop Fried cheese (thick slice ofcheese breaded and fried) Fried mushrooms (breaded) Fruit-filled dumplings: plum, apricot, strawberry, blueberry (fruit wrapped in dough andserved with sugar, groundpoppy seeds, cottage cheese and melted butter) Pork schnitzel(slice of pork breaded andfried) Roast pork, dumplings andsauerkraut Roasted chicken withpotatoes Roasted duck / goose with sauerkraut and dumplings Stuffed bell peppers with tomato sauce Practical advices in the restaurant

The bill In cheaper restaurants, the waiter will leave a little slip on your table to keep a running tab. When ready to pay, just try to catch up the eye of a person with the big black wallet. Always check over your bill. Tourists sometimes get ripped off only because they don't look at the bill. Normal charges also include a few crowns for each slice of bread, butter, ketchup or milk. 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 .

How to Be a Great Waitress Whether you are just getting started in the waiting industry or you need to brush up on your waiting skills for a return to the industry, these tips are aimed at helping you reach your goals! Edit Steps 1. Learn everything you can. The point of doing this is to become indispensable. Once your manager realizes that you can do the other things that are not normally considered a part of your regular job (for example, busing, peeling garlic, pouring drinks, making desserts, etc.), you will be able to get as many shifts as you want. 2. Never fight over tables with other waiting staff. Be gracious. Focus on delivering the best possible service to the tables you do get. Set the example to the remaining waiting staff by creating a sharing and supportive environment. 3. Learn the menu as soon as possible. This way, when people ask questions, you'll have a quick answer. Nothing makes a customer happier faster! 4. Learn your regular customers' names as soon as you can. People love having a regular place to go to, where you know what they like to eat and you call them by name. 5. Develop a file system for your regular customers. Keep track of their favourite foods, their

allergies and any special requests (for example, "Sue likes her water with no ice", "Alex always orders coffee and he takes cream"). This file system is best kept in your head, as it could be construed as "stalkerish" unless you can keep it very discreetly. 6. Ask your customer if they would like to start off with an appetizer and mention one or two. Always ask your customer if they would like to have dessert towards the end of their meal and mention one or two. 7. Do one thing at a time. Don't count on finishing writing the order down as you walk to the order counter. Do it now! Chances are, someone will stop you on your way over and ask for more coffee, and you'll forget the first order. Then you'll be faced with the embarrassment of having to return to the table to retake the order! It takes lots of practice to do several orders. 8. Respect the customer's personal space. Never sit down at the table to take an order, don't shake hands (unless you have to), and don't give hugs. The extent of your friendliness will be dependent on the type of place where you work - some things that might not be appropriate in a diner or a restaurant might be fine in a theme bar or pub. 9. Always be clear about your order. When taking the order, take time to clarify that you've written it down or heard the request correctly. If there is a choice of selection, ask. Don't simply present the diner with white toast because the customer didn't ask for rye, unless the menu states that a certain item will be given unless otherwise requested. Also, be aware that taking down orders by memory often worries customers because they think you will forget something. Unless you have a brilliant memory, don't do this and even then, reassure them that you have an excellent memory track record! 10. Be tactful about questioning customers. If you feel you must question why a customer is making a special request, be tactful. Keep in mind there are many reasons for menu change requests, such as religious, vegetarian/vegan and cultural dietary restrictions. If it is not an unreasonable request which can be simply accommodated, don't ask why! 11. Remove the plates, glasses, and other used items from the table as they are finished. Having to manoeuvre around used dishes doesn't contribute to a nice dining experience. Be careful not to swipe plates while customers are still eating though - always ask if they have finished if any food remains on the plate. 12. In fine dining, you should not remove the plates until everyone at the table is finished eating as it causes the unfinished customers to feel rushed. Sometimes a customer will shove the plate to the end of the table or hand it to you when you check back and in this case it would be OK to remove! 13. Don't just assume when the diner is finished and wants the check. Ask if there is anything more you can get for them, and that will open the opportunity for them to ask for dessert, a takeout item/bag, or the check. If they state they need nothing else, then ask if they are ready for the check. Never wait for the diner to ask for the check; if they have to ask you, it generally means they are in a hurry, or you have waited an excessive amount of time since you last checked on the table.

14. Be polite in the face of irritable, difficult and unfriendly customers. When you have difficult, high maintenance, cranky, or downright mean customers, (and you will get them), let the old saying be your motto "Kill 'em with kindness". Always keep your cool and never argue with a customer. If a customer starts to get worked up into a tizzy for whatever reason, send a manager to 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
y y y y y y

y y y

Leave drama, bad moods and personal issues at the door. Never sit around. If you have nothing to do, clean! 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. Always carry extra cutlery with you in your apron. 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 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. Never count your tips in front of the customers!

How to Become a Good Waiter Waiting tables can be a great job. Check out these potential benefits: * You can make tons of money on tips. * Your schedules can be flexible, allowing you to attack other projects. * You get the chance to talk to people all day. But landing all of these benefits is not easy. To get the job, the flexible schedules and the high tips, you need to be good at it, and being a good waiter can be incredibly tough. So before you tie those apron strings, let us serve you up some helpful "tips" for your journey into the hospitality industry. By the way, while the word "waiter" usually refers to men, but we're treating it as a gender-neutral termmuch like the words "actor" and "author." Know What to Expect

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, 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.

How to Rate Good Food Service Good service should be effortless and smooth. The waiter should not try too hard. Things You'll Need
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Restaurant Gift Certificates Restaurant Dining Guides 1. Understand the difference between good service and hospitality; ideally, you want to feel like the restaurant wants you there. 2 . Expect to be greeted by a matre d' or host who is efficient and friendly.

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 Wine chiller (if serving white wine) 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
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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.

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


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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.

How to Upsell as a Waiter When you work as a waiter the restaurant might expect you to try to upsell your customers. Effectively upselling is also good for your tips because many customers tip a percentage of the total bill. To upsell as a waiter, you sell something to your customer that he didn't know he wanted. Instructions

1 . Establish good rapport with your customers. Greet them with a smile, introduce 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 why you moved to their section. 4 . Ask to speak with a manager. If the entire wait staff seems to have an attitude problem, ask to speak with a member of management. Explain to the manager that the wait staff has been rude and any other issues you have experienced. Management that hopes to keep customers coming back will often offer to reimburse you for your meal or give you a free drink or dessert. 5 . Contact the owner. There will be times when nothing seems to work. The entire restaurant seems to be filled with rude wait staff and management. The only things you can do in this situation are leave and contact the owner. If the restaurant is part of a chain, you can also contact the district manager. Tips & Warnings

If management fails to do anything, boycott the restaurant for the next few months. The wait staff will eventually be replaced as more people complain.

The Importance of Tips for a Waiter For servers, tipping is their livelihood, not just a bonus. The act of tipping your waiter at the end of the meal is sometimes viewed as something nice to do as opposed as an obligation. The amount is essentially up to your perception of how good or bad the service has been. Granted, 15 percent is the norm, but as any waiter who's been in the restaurant business will tell you, that's not always what's given and received.


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

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 tip that you give your server is often not 100 percent theirs.

Future Service

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.


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.

Importance of Tips for Waiters on How to Treat Customers Get a better tip by becoming a better waiter. A day in the life of a waiter is a grueling one. Waiters are constantly trying to remember orders, keep from spilling drinks and get their customers' meals to them in a timely manner. In most states, waiters depend mostly on tips for their income. Waiters can please their customers in some tried-and-true ways, resulting in better tips.

1. Be Courteous o Always be courteous when meeting the needs of your customers. Always pair politeness with friendliness when you are waiting tables. Always greet the customer in a friendly, cheerful manner, making sure to make eye contact and smile. Meet the needs of your customers readily without complaining. No matter what they request -or how many requests they have -- always be courteous to customers, going out of your way to meet their needs. 2. Know the Menu o Know your restaurant's menu. Memorize your restaurant's menu. Taste various items on the menu so that you know how to answer customers when they ask you about different dishes. Being familiar with the 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. 4. Check the Food o Always look over your customers' meals before you serve them. Assess if the food is cold by asking the cook how long the food has been sitting. Make sure that all of the sauces and sides are included on your serving tray and that the proper serving utensils are provided such as steak knives. If a steak appears to be burnt to a crisp and your customer ordered it well-done, then hand the steak back to the cook and apologize profusely to your customer, thus showing you value the customer's patronage. Tax Tips for Waiters 1. Waiters must account for all of their tips, including cash tips. Waiters are responsible for accurately reporting the amount of money that they earn in tips. So, keeping accurate records is important, especially since the IRS has been known to scrutinize tipped employees. According to the IRS, a tip is any amount of money that a customer gives to the waiter beyond the cost of the meal. All tips are subject to tax withholding except when the total tips for any one month from any single job are less than $20. Waiters must claim the entire amount of tips received, including cash tips, but only the part of the tips the waiter individually retains when in a tip-splitting or tip-pooling environment. A waiter's taxes are based on his hourly wage plus tips. 2. Record-keeping

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 taxes taken out each pay period to compensate for tips.

3. Deductions o Deductions for waiters can include anything from dry-cleaning service for uniforms, shoes, aprons, ties (if required), pens and pencils, for example, if the employer does not provide them. Keep your receipts for these items together in a safe place. You must retain all receipts for deductions in case you are ever audited. 4. Allocated Tips o Allocated tips are tips added to your income by your employer over the tips that you reported. These tips are reported in Box 8 of your W-2 Form. Taxes are not withheld on allocated tips. If your employer indicates that your allocated tips are more than your reported tips, use your daily log to report tips. For additional unreported tips, fill out Form 4137. Your tips will probably be audited by the IRS. Keep all your tip logs along with your tax return to prove your income. If your allocated tips are lower than the total from your logs, then you need to speak to your employer. His records may be incorrect, and you need to obtain a new W-2. If your reported tips match your allocated tips, then your employer probably reported your tips in the incorrect location. Speak with your employer and figure out if this was put in Box 8 as opposed to Box 7. Ask for a corrected W-2.

How to Refill Customer Drinks as a Waiter Being a waiter is a tough job. Not only do you have to correctly remember your customers' orders, but you have to serve them to their satisfaction. And one of the most important pieces of that is the customers' drinks. If they are drinking alcoholic beverages, it can really bolster the bill, which in turn will bolster your tip. Here's how to refill customer drinks as a waiter. Instructions 1. Ask if people are all set with drinks several times throughout the service. This is a general rule of thumb from when people sit down to when they leave. Because many people wait for a table in the bar, they may already have a drink or need a second drink; it never hurts to inquire as you are leaving the table. 2 . Keep an eye on their glasses. Even if you are slammed with multiple tables, it is imperative you keep one eye on your customers' drinks. Keeping their drinks filled to the top tends to mitigate a slow kitchen or so-so food. If you see that they're nearing their last

sip, then it is time to approach the table. 3. Refill the water glasses without asking the table. As a general rule of thumb, good service requires that a customer's water glass is always full. Bring your pitcher over and 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.

How to Say Goodbye as a Waiter One of the most important parts about being a waiter or waitress is having a great personality and showing that you are personable with the customers. Your job is important--as is getting great tips. When you say goodbye to your customers, it is crucial to leave a lasting positive impression. Instructions 1. Make small talk during your time waiting on your customers. This will leave you with a good way to say goodbye when it is time for them to leave. Without being nosy, ask during the meal what kinds of plans they have for the week or where they are traveling. 2 . Show off your smile. When you arrive at the customers' table, during service, and when you say goodbye to them. Your smile should be genuine and contagious. If your customers see that you are happy with them, they will be happy with you and leave a good tip. 3.Ask the customers if they expect to return to your restaurant in the near future. If the customers say that they do, insist that they ask for you to be their waiter so that you can enjoy their company again. 4. Compliment the customers on their table manners, especially if they have children. When you say goodbye, make sure that you also tell them that their children were very well behaved. Parents like to hear this. 5. Say goodbye in a cheerful manner and tell the customers to have a special day together.


How to Pour Wine at the Table as a Waiter 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
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Wine bottle Corkscrew Cloth napkin Ice bucket and stand 1. Fill an ice bucket with ice if the customer ordered a white or blush wine that needs to be kept cold. Carry the bucket and stand to the side of the table and place them there. 2 . Drape a cloth napkin on your arm. Grab the bottle of wine from storage or from the bar. Make sure you have your corkscrew in your pocket. 3 . Bring the wine bottle to the table. Stand next to the person who ordered it. Present the label to them so they can approve it. 4.Use your corkscrew to open the bottle while standing at the table. Act with care and open it professionally. 5 . Cut around the foil protection. Put the foil in your pocket. Screw into the cork and slowly remove the cork. Place it on the table so the person who ordered it can smell it. 6 . Pour a small amount of wine in the glass of the person who ordered it. They will swirl it around in the glass and taste it. Wait for their approval. 7. Give wine to everyone at the table who wants it. End with the person who ordered it. Wrap the napkin around the wine bottle and either place it in the wine bucket or on the table to breathe.

Tips & Warnings


Pay attention to the person ordering the wine bottle from the wine list. Make sure you get it exactly right because you'll be opening it before it gets to the table.

How to Pour Wine Properly


Most people don't know the proper way to pour wine. If you are considering a job as a waiter or sommelier (wine steward), you must learn to serve wine in a precise manner. Those throwing a dinner party in their home can add a touch of elegance to the event by pouring wine properly. Use a variation of these waiters' guidelines for serving wine at home, substituting the "host" with your guest of honor. Things You'll Need
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Corkscrew with attached knife Pocket knife (optional) Clean napkin Small silver plate (optional) Wine glasses Ice bucket (if serving white or sparkling wine) 1. Select the proper glasses for the wine. Set the table with the appropriate glasses, whether serving a single wine or several. Use tulip glasses (tall, tapered, narrow-brimmed) for white wines; rounded or Rhine glasses for red wines (bulbous, short; for the fanatic, varieties for specific red wines exist), and fluted glasses (tall, very narrow-brimmed) for sparkling wines such as champagne.

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. 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.

How to Pour Wine for a Table Use proper etiquette to pour wine at a table. Etiquette dictates how to pour wine for a table. The bottle is to be opened at the table. The wine host, who ordered the wine, is to be poured a small amount to sample the wine. The host's approval triggers the pouring of the wine for the rest of the guests. Serve an acknowledged guest of honor first. Follow by serving the ladies next, clockwise around the table. Finish with the gentleman, also clockwise around the table. Should the table include more than eight guests, the waiter may serve clockwise around the table, regardless of gender. Things You'll Need
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Army knife corkscrew 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. 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. Hold the bottle in one hand. Pull the corkscrew's lever with the free hand. Ease the cork out. 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. Move to an acknowledged guest of honor. Stand over the person's 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. 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.

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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, 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.

Duties and Responsibilities of a Waiter A good waiter can earn a 20 percent tip. Food-service workers perform an important job that is always in demand. Waiters at restaurants have a responsibility to serve the customers' needs during the time they are in the restaurant. A waiter's salary is typically made up of a small hourly rate of pay and customer gratuity, so it is financially advantageous for a waiter to know how to properly serve customers. 1. Greeting Customers o 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. 2. Offering and Serving Beverages and Appetizers o Upon the arrival of a group of customers, the waiter should offer beverages and appetizers. The waiter should be knowledgeable about the various soft drinks, wines and spirits the establishment offers, as well as the appetizers on the menu. The waiter places the orders and delivers the drinks and appetizers to the customers. 3. Taking and Serving Meal Orders o One of the waiter's main duties is taking and delivering food orders. The waiter must be able to discuss the daily specials as well as the restaurant's regular menu items. A waiter 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.


Duties & Responsibilities of a Captain Waiter 1. A captain waiter is the head server in a restaurant. The 2008 U.S. Bureau of Labor Statistics reports that nearly 2.3 million waiters and waitresses were employed in restaurants, casinos, banquet halls and hospitality facilities. The person who oversees these servers is the captain waiter, or head waiter. In addition to serving duties, this individual performs a myriad of other tasks to ensure those patronizing the establishment receive flawless and expedient customer service. 2. Serving o 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, 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.

The Job Duties of a Waiter 1. The waiter does more than just take your order and bring out the food. Waiting tables in a restaurant may not sound like a job that involves a lot of responsibility; however, anyone who has worked in the restaurant business can tell you that the waiter does a lot more than just write down the order and bring out the food. The waiter is busy

before the guests walk in until long after they leave. There is always something to do for the wait staff, and management will hold them to it. The next time you dine out, take a moment to appreciate all that your server does for your enjoyment. 2. Customer Service o 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 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.

How to Be a Head Waiter You can get a job as a head waiter with the right serving experience and leadership qualities. Restaurants, from all sorts of establishments in various locations around the world, often seek out prospective head waiters to fill necessary positions. Head waiters lead customers to their tables and serve them, but unlike regular waiters they also oversee the work and performance of other serving staff. Additionally, head waiters usually have the authority to delegate tasks to other waiters. Some head waiters even help create menus and plan banquet events as well. Since the food and restaurant industry is constantly buzzing with growth, there may be room for you to get hired as a head waiter. A head waiter's salary can vary, but the average annual salary sits around $29,000 according to the U.S. Bureau of Labor 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.

How to Use a Waiter's Corkscrew Corkscrews come in various forms: winged, air pump, two-pronged, lever, twisting and waiter's. The easiest to use is the waiter's corkscrew. It is one thin piece about four inches long and has a worm, a lever and a foil cutter. Opening a bottle of wine using a waiter's corkscrew takes a little practice. Once you 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
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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

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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.

Welcome to,or the "Lost Art of Waitering" website. It is ground zero for all things culinary from a service standpoint. As any seasoned fine dining professional will attest, communication is the key,followed closely by product knowledge. Whether describing food, wine, or spirits...or performing tableside food service tasks, facility with language will come into play. Speaking well is so elemental, it is often taken for granted. Don't. Cultivation of this ability can easily help you earn upwards of $40,000 or more. The concept, though not simple is basic. All one needs to ask is: How would I treat a guest in my home or how would I like to be treated as a guest? Everything else is polish. As a waiter you are in the hospitality business and will be providing service for which you receive 1520% gratuities or "tips"(acronym: to insure prompt/proper service) based on the total of bill. Similarly you are a guest of my website and will decide what this information is worth to you after completion. Since there is no bill, let's assume it at $100.00 (dinner for two), and since you will receive exemplary service(in my humble opinion) 20% would be $20.00. However as in the marketplace that's at your discretion and I thank you in advance for whatever is sent; be it more or less. However, don't let the prospect of payment hamper your journey. Unlike other commercial sites, I will share all needed information with you BEFORE any remittance, and you determine the value. Feel free to browse through all the links and pages at your leisure. We will approach this endeavour as if you are a novice and have just been hired. You have two weeks(don't burn bridges with your previous employer, you may not like this place!) before you start. Obtain a copy of the menu and winelist. If the establishment doesn't serve wine,you might want to rethink this choice to a more upscale venue. While reviewing the menu, keep aware of things like what the check average might be. In other words, how much does the average guest spend here. Ideally, an average of at least $40.00 per person is desirable, focus on quality not quantity! Notice how the menu is laid out, in terms of creativity and/or simplicity. This is a direct reflection of the chef and his culinary vision. Speaking of the chef; who is he/she?,what credentials, experience,schooling etc. does the chef possess. This can be an invaluable guide in determing which venue to choose. You will need to compile a reference "library" of sorts for personal use. In general I recommend: Mr Boston: Official Bartender's and Party Guide; The Professional Chef/Larousse Gastronomique; The New Southeby's Wine Encyclopedia; 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 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 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 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.

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: - Pens and notepad; Wine key; Cigarette lighter; Crumber(if applicable).

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. How to be a good waiter 1. The kitchen is your home base. Every sortie should encompass three things: (1) bring something from the kitchen to a table, (2) collect information from a customer, and (3) return something from a table back to the kitchen. Making each sortie a three-part trip effectively triples your efficiency, and you will suddenly discover you can cover many more tables, with better service, and less effort. 2. Your most important skill is your peripheral vision. Get in the habit of always looking around; you never know who might be signaling you, and for what. Peripheral vision is especially necessary when you are in a hurry, because there are few things more aggravating to the diner than having his or her waiter zoom past obliviously on the way to some other assignment.

3. Periodically make a circuit of the room past each table. Don't stop and hover; just slow briefly and glance at each table to give its diners a chance to catch your eye if they want something. 4. Be friendly but not intrusive. Let the customer define the relationship. Some customers want speed; others want to slow down. Some are extroverts who want to talk with you; others are animatedly absorbed in their own conversation and do not want to be distracted; still others are contemplative and just want quiet. Adapt your style to theirs. 5. Be helpful. You are the expert who knows the menu; the customer is the neophyte. But in being helpful, do not condescend; customers should be presumed to be ignorant but intelligent (regardless of contrary evidence). 6. Convey a sense that you are having a good time. Customers' moods are influenced by their waiter's moods. 7. If asked for advice about the menu, be accurate. Make recommendations as if you were advising your best friend how to find the best value. Don't encourage a diner to have something you think will disappoint him or her. 8. If you pass a table whose diners need something but you are too busy to stop, acknowledge them and say you will be right back. People wait much more patiently when they have been acknowledged.

How to Be a Successful Waiter The waiter (and waitress as well, but for convenience we are lumping everyone into one term) are the face of any food and beverage establishment. These men and women are on the front line any restaurant and the services they offer. One could argue that the services of a waiter are even more important (or at least as important) as the food that is served. As such, it the success of any food and beverage establishment is dependent on the quality services that its waiters provide. Because waiters are an integral facet of the business operation of a food and beverage establishment, there duties in regards to guest service should be thoroughly detailed in a restaurant SOP (service operating policy). The restaurant SOP should cover the following points and much more. A Successful Waiter Will...
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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:

Attributes of a Good Waiter

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A good waiter is tactful. A good waiter is responsible. A good waiter possesses round knowledge of an establishment's services and products. A good waiter pays attention to details. A good waiter is well dressed.

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 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 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. 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 tip potential compared to 5-6 hours on a typical night shift. Now what does one do with that little space of time between 2 Oclock and 4 Oclock? Most places save that time for catching up after the lunch shift. People find themselves rolling silverware, and doing things that they didnt have time to do before. This is because there are no customers (usually) to be waited on and always other things to do. Other Considerations Weather Weather conditions have much to do with how people eat (and where and when.) For example, most people arent going to want hot soup in the middle of June. And there are people out there who will be fighting for the same in January. Be sure that your menu offers attractive selection during all weather seasons. Try to schedule sunny weather shifts when given the opportunity over rainy weather shifts. Keep up with local weather forecasts prior to setting the shift schedule for the week. Restaurants are usually less busy when its raining outside. Monthly Cycle January through February is the slowest time of all. This is the time when waiting tables is not nearly as lucrative as it could be. People are usually broke from Christmas, so they dont have as much money for tips. March, April and May are a little better. Spring is setting in and people are usually enjoying the season. June, July and August is the best time to start waiting tables. This is the hottest time of year, as well as the time when people love to dine out. Expect them to be freer with their wallets during the summer. Also, notice that many people will be on vacation during this time of year, and will give bigger tips than people who dine at the restaurant regularly. Starting in September, tip potential starts declining as most people start their Christmas shopping. Not to mention the fact that school starts and most families get into more of a routine eating at home.

Waiting Dos

Tip #1 - Introduce Yourself the Right Way Description: Always introduce yourself promptly when customers are seated in your section. When you are introducing yourself, always look at the people that are sitting at the table, in the eyes. If you hand the menus out, hand the childs menu(s) out first. While you are handing out the menus, make 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. Learn how to open a bottle of wine. Reason: Sometimes kids will order drinks with milk, sugar or caffeine that their parents do not want them to have. Wait for the parent to confirm (or at least afford them the opportunity to object/overrule) a childs drink order. The parents are paying the bill, so make sure they are happy! Many adults who drink alcoholic beverages also like to have some water on hand to help balance the effects of alcohol on their palate, hydration and/or sobriety. Asking if they would like some water in addition to their drink order is a proactive step that shows you care about their dining experience. Customers who order a bottle of wine appreciate it when you open the bottle in front of them at the table. Practice this skill so that you can do it without dropping cork crumbs in the bottle, spilling wine or looking like an amateur. Wonderful Server: May I take your drink order? Child: I want a Coke! Mother: No way. No caffeine for you tonight. Child: But Mom! Wonderful Server: We are out of Coke tonight, but we do have some really good strawberry lemonade if you would rather have that. Child: Awww.. OK. That would be fine. Tip #4 - Understand the Tea Drinker Description: Go the extra mile to accommodate the (iced) tea drinker. Ask if they want extra lemon (bring them a small plate of lemon wedges if they do). Keep an eye on level in the glass and try to refill it only when it is almost all gone (or bring them a new glass for every refill). Be sure to let them know you will try to refill it only when it is almost empty. If your restaurant offers different types of tea (iced, hot, herbal), be sure to ask the customer which type of tea they want - dont assume! Reason: Tea drinkers can be very finicky about getting it to taste just right - with the correct level of sweetener and lemon. If you refill a half-full glass, it dilutes their carefully prepared drink and can be hard for them to correct.

Important: The finicky customer can be a PITA (pain in the ass), but s/he can also be a great opportunity because the more finicky people are used to bad service and usually will recognize and reward good service. Tip #5 - Remember Orders - Dont Write Them Down Description: Try to remember orders without having to write them down. Always repeat the complete order when everyone at the table has finished. Reason: It impresses the people at your table if you can remember every little detail of their order without writing it down. It sends the message that you are paying attention to them and are focused on their needs. Repeating the order after it has been decided serves two purposes - first is to assure the customers that you understood the order and did not miss anything, second is to help you remember the order. Most restaurants have computerized ordering systems these days and so it is important to write in the order in the computer as soon as its been taken. Customers with special orders (substitutions, etc.) are usually extra appreciative of wonderful servers who get their orders right. Tip #6 - Check the Food Before Bringing it to the Table Description: Make sure that the food matches the order before you bring it to the table, especially if the customer made a special order (substitutions, food allergies, etc.). If the order isnt right, send it back and tell the customer about the snafu. Reason: When food arrives at the table, the customer expects to be able to eat. The disappointment in seeing a wrong order is much worse than a little extra wait. Customers also appreciate that you are looking out for them and attentive to their needs. Wonderful Server: Im sorry, the cooks forgot to leave the cheese off of your Penne Puttanesca so I sent it back. They should have a fresh dish ready in just a few minutes. Customer: OK. Thank you. Tip #7 - Remember Your Customers Description: Always remember the people that you wait on. One idea is to write down their names (if they pay by credit card), what they look like, and what they had. This includes details like how they like their dish prepared - like how they prefer their steak cooked. Reason: Its really great when you can remember a customer and their preferences and they take notice. This is especially true when the customer happens to return with friends. The customers appreciate the VIP treatment and it really makes them look good. This always means, a bigger tip for you.


Wonderful Server: Hi Mr. Smith, would you like your usual today - Penne Puttanesca with no cheese, garlic bread with no cheese and a house salad with no cheese and Balsamic vinaigrette dressing? Customer: Yes, thank you. Thats my favorite. Wonderful Server: Would you care for a glass of wine to go with that this evening? We have a terrific new Merlot in from Italy Tip #8 - Mind Your Appearance Description: Many restaurants will request that their wait staff wear a uniform. Whether you wear a uniform or not, make sure that your clothes are clean, ironed, neat and new looking. Also, make sure you have shoes that tie (double knots are most helpful so you dont have to keep tying them), and NOT tennis shoes. Your socks should not be visible (unless one is wearing a skirt), and a tie is always helpful. In some places, it is required that a person wear suspenders, or a hand cloth draping over their pants. Make sure your clothes fit well. Note that open toed sandals are not good, as things may get dropped on your feet. Always have clean, dry hair, and make sure it is styled. Long hair should be tied back in a ponytail holder or scarf. Girls should pay attention to their nails too. Other girls look at your nails and want to make sure that your cuticles are shaped well, that your nails are painted, etc. It is a great idea to wear something extra that makes you stand out in the restaurant and be remembered (a pin or a patch or something). Reason: At a minimum, you dont want to offend customers with your appearance. At best, you want diners to take notice of you and regard you in a positive light. When you pay attention to detail in your appearance, it sends a message to people that you care about yourself and your job. For example, I used to work with a lady that only wore Betty Boop ties. When people came in to eat, they would ask for Betty Boop. Tip #9 - Mind Your Manners Description: Manners are very important to any wait staff. Just ask Miss Mannersor your grandmother. Pay attention to your posture - stand up straight, shoulders back. Grammar and diction are also very important in order to make a good impression. Reason: A guest in a restaurant does NOT want to hear, We aint got none. The correct way to say it is, We do not have any of that. The more a customer respects you, the easier it is for them to decide that you are worthy of a good tip. Tip #10 - Be Honest Description: Always be honest with the customer. Especially when it comes to admitting any mistakes on

your part. Dont try to blame others when you are at fault. Reason: Dont assume that customers are too stupid or ignorant to figure out the truth. Taking responsibility for your mistakes breeds respect and even if the infraction is severe enough to ruin your tip 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. Tip #4 - Dont Set Dangerous Objects Near Small Children Description: When a parent and small child (with or without additional diners) is seated at a table, take care not to set dangerous objects (metal knives, forks, glassware, hot plates, etc.) down within reach of the small children. Reason: Parents are especially sensitive to their childrens safety. You can score lots of brownie points by being proactive in helping them keep baby safe. Tip #5 - Dont Neglect a Table Description: Never neglect a table. Even if the kitchen is swamped and their order wont be ready for a while, always check in or be available in case the customers need more drinks or a status update. Reason: Customers should never be ignored. Its your job to serve them and if you are not available (within reason), customers will get mad. This can ruin your tip faster than any other mistake. Handling Special Circumstances Tip #1 - Splitting a Bill / Customer Fights Over the Bill Description: When two or more people at a table request the bill and cannot agree on who is going to pay, try to set the bill in the middle of the table. Reason: Try not to get involved in picking a winner in the tab paying lottery. You have more to lose when guessing wrong than to gain by guessing right. Stay neutral. Tip #2 - Vegetarians / Customers with Food Allergies Description: Always be attentive to special food orders. If you know a little bit about vegetarianism or food allergies, talk to the customers about the subject and chances are that they will feel a lot more comfortable with you looking out for their order. Reason: Vegetarians and people with food allergies are serious about their diets. They almost always appreciate a server who is sympathetic or knowledgeable about their dietary needs/choices. Tip #3 - Customers with Babies


Description: When you get a table that includes babies, you should try to expedite the dining experience for that table (and always bring extra napkins). Ask if you can take the meal order with the drink order. Bring the check when they are done eating (before all the plates are cleared). Reason: In general, babies have short attention spans and can get fussy in a hurry. Parents are usually very appreciative of prompt service that allows them to enjoy a meal without listening to their child crying the whole time. Tip #4 - Receiving Bad Tips Description: Look at every bad tip as an opportunity to improve. Reason: Most of the time, bad tips are given because people do not like the service they have received. If you get a bad tip, you should ask yourself the following:
y y y y

Was the service slow? Did I say something to upset someone at the table? Did I ignore a request? Did I flash an excess body part?

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 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. 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.

Waiter Training and the State of Service Today Waiter training and service standards are on a decline. The trend in food and beverage in the United States is toward more casual dining alternatives but does that mean we have to accept less waiter training and a more casual food and beverage service standard as well? More and more dining out experiences have been turning into just delivery systems where the service is now just considered getting the food and beverages to the table on time. Is this video you? While doing some research for this article I came across a multitude of sources verifying this exact fact, but the picture below is a perfect example how our standards are declining.Granted this is an obviously staged photo designed for a restaurants web site, but I just couldnt get over why? Can you tell me why? Training the Basics Here we will start from waiter trainings basic service rules to make sure all of you have a base of knowledge then will build on that base until proper service is second nature to you. This picture will be the basis of our first and one of the most violated rules in all of proper service

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. 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 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. 33. Do not bang into chairs or tables when passing by. 34. Do not have a personal conversation with another server within earshot of customers. 35. Do not eat or drink in plain view of guests. 36. Never reek from perfume or cigarettes. People want to smell the food and beverage.


37. Do not drink alcohol on the job, even if invited by the guests. Not when Im on duty will suffice. 38.Do not call a guy a dude. 39. Do not call a woman lady. 40. Never say, Good choice, implying that other choices are bad. 41. Saying, No problem is a problem. It has a tone of insincerity or sarcasm. My pleasure or Youre welcome will do. 42. Do not compliment a guests attire or hairdo or makeup. You are insulting someone else. 43. Never mention what your favorite dessert is. Its irrelevant. 44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic. 45. Do not curse, no matter how young or hip the guests. 46. Never acknowledge any one guest over and above any other. All guests are equal. 47. Do not gossip about co-workers or guests within earshot of guests. 48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order. 49. Never mention the tip, unless asked. 50. Do not turn on the charm when its tip time. Be consistent throughout. 51. If there is a service charge, alert your guests when you present the bill. Its not a secret or a trick. 52. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets. 53. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that zucchini comes with the entree. 54. If there is a prix fixe, let guests know about it. Do not force anyone to ask for the special menu. 55. Do not serve an amuse-bouche without detailing the ingredients. Allergies are a serious matter; peanut oil can kill. (This would also be a good time to ask if anyone has any allergies.) 56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)


57. Bring the pepper mill with the appetizer. Do not make people wait or beg for a condiment. 58. Do not bring judgment with the ketchup. Or mustard. Or hot sauce. Or whatever condiment is requested. 59. Do not leave place settings that are not being used. 60. Bring all the appetizers at the same time, or do not bring the appetizers. Same with entrees and desserts. 61. Do not stand behind someone who is ordering. Make eye contact. Thank him or her. 62. Do not fill the water glass every two minutes, or after each sip. Youll make people nervous. 62(a). Do not let a glass sit empty for too long. 63. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right. 64. Specials, spoken and printed, should always have prices. 65. Always remove used silverware and replace it with new. 66. Do not return to the guest anything that falls on the floor be it napkin, spoon, menu or soy sauce. 67. Never stack the plates on the table. They make a racket. Shhhhhh. 68. Do not reach across one guest to serve another. 69. If a guest is having trouble making a decision, help out. If someone wants to know your life story, keep it short. If someone wants to meet the chef, make an effort. 70. Never deliver a hot plate without warning the guest. And never ask a guest to pass along that hot plate. 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. 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.

Waiter and Waitress Tips and Advice

A. New Server Advice

Ok. You're new at this! Great fun! I have been a waitress for like 2 and 1/2 years and I love being a waitress because I know what to do. And can you believe I'm just 16? 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 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.

D. Tips For Happy Customers Hang in there. Serving can be a stressful, difficult job, but once you've got your systems down, it can be a lot of fun, and financially rewarding. So, a list of tips and advice? Many servers have posted tips before me, but I'll give you the most complete list that I can. (I've been serving and bartending for 8 years, and as of 6 months ago, I'm the proud owner of a restaurant/bar - just so you know where I'm coming from.) These are not listed in order of importance just as they come to me. 1. Keep a positive attitude. This means smiling and being upbeat and friendly. 2. Let no step be wasted and never go to or leave your section empty handed. Basically, be efficient. Do not make a separate trip for each task you have to do. Consolidate. i.e., after you greet one table and are on your way to ring in their drink orders, bus or pre-bus any tables along your way. It will save you (and your customers) time, and most customers will appreciate your efficiency and promptness. 3. Work with the rest of the staff, not around them. This means, when you're refilling water/coffee for your section, if you have a moment, take a walk through the rest of the dining room. This also goes for pre-bussing. If you see an empty plate, regardless of who's table it is, you can pick it up. Your coworkers will appreciate it and be more likely to help you out too. 4. Anticipate the guests needs before they have to ask you. If you think they may be done, have the check on you (so you can offer it, or when they ask, it's already right there.) If they are almost done with their drink (alcoholic or non), ask if they would like another. The less they have to ask for, the better server you are in their eyes. 5. When serving a drink (martinis especially), if it's really full, avoid spilling by not looking at it while you're walking. Whether it's on a tray or in your hand. I swear, this works. 6. Adhere to the timeline for steps of service as much as possible. For example, tables should be greeted within 1 minute of sitting down. Tables should wait no more than 2 minutes for their check once they've asked for it. Ask your manager if your particular restaurant has specific guidelines about this. Often, they will just have the generic, industry-wide poster in the back somewhere. 7. Never auction off food. Meaning, if you're the one that took the order, you ought to know who's getting what dish. Don't walk up and say, "who had the halibut?" or whatever. If it helps you, use a seat numbering system (starting from your left - seat 1 - and going clockwise). Write the order down that way, and if you can, ring it in that way. It will help others if they are running your food as well. 8. Know everything about the menu. And know the wine and beer lists and what's in the cocktails etc. Be able to answer any questions the guest may have. A server being knowledgeable is at the top of many people's lists of what they look for in a good server. If there is something that you

don't know, tell them that you're not sure, but would be happy to find out, or happy to get someone that does know to talk to them. 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.

E. Good Waitressing Advice

Here are some things I've learned:

y y y y

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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. 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. F. Seventeen Years Of Experience


For those of you with weak wrists: first of all, practice carrying the plates with no food on them. It sounds stupid, but there are all sorts of ways to balance them. I use the wrists, holding one plate in a pinch between my left forefinger and thumb, another "pinched" underneath with my bottom 3 fingers and another lying across the top of my wrist/forearm. Some waitresses carry one dish in their left hand, another on their left forearm, braced against their body and a 3rd in their right hand. If you are right handed, carry heavy plates in your left, and set down with your right. Set the edge of the dish down first on the table so it doesn't clatter, set the rest of the dish down and slide it gently. Grab the next dish from your left arm and do the same. If left handed, reverse it! If you're new, tell the customers. They won't think you're stupid! and don't feel stupid and for Pete's sake never cry at a table because something went wrong. people have much more tolerance when they know they are dealing with a "rookie" and will remain calmer than they normally would if things go wrong. Waitresses, know your menu. I cannot stress enough how important this is. Know your salad dressings. Know if the hamburger comes with Cheddar or American cheese. Know how the halibut is cooked. Someone will ask. If you don't know, say I don't know, but I will go find out and then do so. This leads into know your drink menu. Someone order a martini? Vodka or gin? Up or on the rocks? Any particular type of gin? Show your knowledge, if not ask the bartender for recommendations. Same with the wine. Know it know it know it! And then upsell it. Be prepared to make every order special. Thousands of people ask, "Can I have that with no onions? extra black olives? more lettuce? find out from the cook/manager ahead of time what is allowed and what isn't. Be personable "Smile, smile, smile". I can't emphasize it enough to let your personality shine through! Dress appropriately. If the crowd is older, the older men may appreciate your short shorts and bra straps hanging out, torn holes in your jeans, but their wives who hold the checkbook? Nope. Never wear flip flops to work. Ever. 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 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 are wearing pink thongs with green flower. Additional tips? Keep them. The customer means for you to have it, and you alone. If you as a waiter are vegetarian? I don't eat seafood, but I make sure I tell my customers "*I* haven't tried it, but I've sold 3 this evening and everyone said it was awesome", "I don't eat Reubens, but when anyone asked how they were? I said best in the world" based on other peoples opinions of them.


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