Restaurant Tips
Read these 82 Restaurant Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Restaurant tips and hundreds of other topics.
Keep Your Cool
Find a happy comfortable medium in what you do. Discover happiness as an inside job. Know yourself and know what speed is the most efficient to get the job done. Call this your modus operadum.
When the blood pressure rises, stop, take a deep breath or two and you should be okay.
However if your logical train of thoughts gets sabotaged by a busload of customers, no time to go to the bath room, a shouting chef, a slow bartender and useless managment, switch to your modus operandum.
Stay in this gear, shut out the background noise, keep your cool and do your job one table at a time.
helmut schonwalder 12-14-2002
Figures
Source: http://www.restaurant.org
In 2002, restaurant industry sales in the U.S. are projected to reach $408 billion; in 2010 sales are projected to reach $577 billion.
These figures represent increases compared to
$239 billion in 1990,
$120 Billion in 1980 and
$43 billion in 1970.
The restaurant industry employs in the U.S. alone 11.6 million people.
Travel and tourism is the 1st, 2nd or 3rd largest industry in 32 of the 52 States.
Over one-third of Americans have worked in the restaurant industry at some point in their lives.
helmut schonwalder 12-14-2002
Take Charge
A good waiter runs his station efficiently, he arrives on time and has it all set up just right.
During dinner service he is there whenever you need him. He knows when to pour water, refill your drink or clear your plate.
The same waiter is in charge of his tables and one can see and feel it.
He also is the one who makes sure his station is clean and all the sidework done as necessary after the shift.
helmut schonwalder 12-14-2002
Dessert Spoon & Fork on the Dinner Table
The DESERT SPOON and FORK are above the plate, the idea being: These are the last pieces of table silver to be used, after the plate liner and all other silverware are removed. The distance of the cutlery - excluding the dessert silverware - from the table's edge should be about a thumb's width, but never more than an inch.
The idea of having the main course's table silver closest to the plate and the appetizer knife and fork the furthest away from the plate is to allow the guest to use knives, forks and spoons from the outside in, as each course is served. In addition to the silverware mentioned a plate for bread is placed to the left just next to the outer fork. On to this bread plate I put the butter knife with the cutting edge pointing left.
helmut schonwalder 12-14-2002
Positive Presence
A good waiter starts his shift with the idea that it's a wonderful day and all people are beautiful. He raves about the food quality and the excellent wine list as he sells while taking orders. His presence provides pleasure and most guests love him for being who he is.
helmut schonwalder 12-14-2002
Free Housing
All the remote first class resorts -- in order to keep staff -- provide some sort of housing. Free shift meals are part of the job as a waiter-waitress.
helmut schonwalder 12-14-2002
Minimum Wage Earner
Waiters-Waitresses here in the United States are hired at the rate of minimum wages plus tips. Therefore the tips become very important. Tips are the main income.
A raise in income usually happens whenever the prices on the menu and winelist are being upped.
In other countries such as New Zealand, Australia and Germany, service is inclusive and therefore the rules are different.
helmut schonwalder 12-14-2002
No Empty Trips
To group orders and to cut down on trips helps a lot. I might carry the food orders for several tables on the same tray -- to cut down on trips -- but I serve it to my guest one table at a time, table by table.
And every time I leave the floor going back to the kitchen I do not go empty handed.
helmut schonwalder 12-14-2002
An Eating Tool Named Fork
The fork is said to have been used as an aid in eating in Byzantium much earlier. Forks as eating tools were introduced in Greece by 1100 AD and from there the use of these eating utensils traveled to Italy, France and finally Great Britain around 1500. It was not till the late 1500s under Queen Elizabeth I, that a few well-to-do people carried a case fitted with a small pointed metal knife, a round spoon and a two-pronged fork. Back then the diner provided his own eating utensils. Each set was handcrafted, each piece was a one of a kind expensive utensil.
It all changed drastically in the early 1800s when the Industrial Revolution produced stamped silverware. This process was much easier and quicker than the hand hammering of each particular piece of flatware. Soon the market was flooded with mass produced eating utensils, various patterns became available.
helmut schonwalder 12-14-2002
Shoes
Waiting on Tables includes many hours on ones feet. The proper shoes help to reduce accidents.
Depending on were you work, may it be a sandy garden area, tiled floors or heavy deep carpet you may want to consider wearing the appropriate footware.
I use black Niki's for the garden, they give me just the right grip.
Rockports I prefer on tile floors as those provide good footing on any stone floor.
My Italian made shoes with leathersoles are ideal on carpet, as they allow me to float easily from table to table.
Whatever footware you may prefer, make sure your shoes are right for the wait-job. Without your feet being in topshape you go nowhere as a waiter.
helmut schonwalder 12-14-2002
Wine Glasses On The Dinner Table
If there is champagne with the appetizer, use a champagne flute. A smaller type white wine glass comes in handy for the white Zinfandel served with the soup. A large white wine glass is for the Chardonnay served with the fish course and the following pasta course. A large red wine glass suits the Merlot with the medallions of venison main course.
During the dinner service as a guest finishes his course and the wine served with it, this glass gets removed from the table. By the time the guest gets to his dessert all plates, silverware and glasses (if empty) should be removed and only the dessert spoon and fork and the dessert wine glass left on the table.
helmut schonwalder 12-14-2002
Sales Formula
To me it makes sense that there is a formula such as "the correct time + the correct approach = sales = tips" or in short, "timing is two-thirds of the battle."
I figure two-hundred-and-fifty nights worked, ten before dinner drinks sold a night equals two thousand five hundred drinks sold in a year. "Let's say I make only fifty cents on each drink, I still make good money which I wouldn't if I hadn't offered before dinner drinks to all my guests."
helmut schonwalder 12-14-2002
Burn Outs
Waiters-Burn-Out is very common and often experienced after working two many double shifts in a row.
It also happens when waiters party too much between shifts or when the boss irritates the employee too much.
My suggestion: "Take a few days off! Talk with people about your situation, send me an e-mail at RestaurantGuru@lifetips.com and wait at least 72 hours before you decide to quit."
helmut schonwalder 12-14-2002
Embassador
A waiter-waitress is a gastronomical embassador. He\she is flexible, understanding and able to translate the guests requests into a language the kitchen understands.
On the other hand representing the house she\he will do every thing in his\her power to make sure each guest feels welcome.
helmut schonwalder 12-14-2002
Wine-list
I study the wine list. "There are plenty of great books on wine and it's more helpful to read about wines than to attempt to taste them all. There is no way that any one person will ever be able to sample every wine ever produced on this planet. Asking questions helps too. Wines play an important roll in fine dining and I do make it an important issue to learn what wines go best with the house's menu."
There is no perfect standard of correctness as to what food and which wine have to be served with each other. However there are standards which I set by offering my guest what I feel fits best together. Nonetheless any guest may choose what he or she wants. Within my abilities I share my knowledge with my customers.
I am no expert on wine making, but I give advice to my guests as I would do to a friend. The matching of food and wine is part of my job as a waiter. I make it my business to learn by reading, listening and asking questions. Food and beverages are my livelihood.
helmut schonwalder 12-14-2002
Waiting = Selling
Waiting on tables equals working the table. I like the a la carte business. I look forward to the challenge to sell what I think the customer should have. Gladly do I volunteer to work groups without any preset or fix-priced dinner. It is my experience, that a party of twenty is easier to handle than five four-tops.
It is my job to build up a check, to make it a worthwhile night for myself and the house. I know such and start selling as they (the group of guests) get seated. I take their drink order right away and do not give in on an "I don't drink!" answer but offer virgin cocktails, non alcoholic wines and alcohol-free beer or juices.
helmut schonwalder 12-14-2002
Seating
There are many types of reservation books and seating charts in use, all serve the same purpose, such is to allow the host or hostess at one glance to see what's going on. All reservation books log the same information: Date, time, name, expected guest-count and phone number. At some places the seating chart and reservation book are one and the same, at others a seating chart is created prior to dinner time from information provided by the management and reservation book. The seating chart differs to the reservation book as to table number and waiter's station assignment. Certain guest one might want to seat in a certain station, some customers expect a certain waiter, better tables are given to the VIPs.
helmut schonwalder 12-14-2002
Time Card
A timecard is usually supplied with the job…
…if there is none, I have learned to write down all my hours worked. Such does help to prevent confusion on payday. I'm sure you share my dislike for working without pay, with the clear exception of volunteering for good causes or becoming a guru here at LifeTips.
helmut schonwalder 12-14-2002
Play Golf
If you want to play golf in some of the most remote beautiful resorts, apply for a wait job with a variety of Golf and Country Clubs. Provided you have the experience needed I may see you soon waiting on tables in Hilton Head or Pebble Beach.
Remember with the job you choose and pick come always some excellent benefits.
helmut schonwalder 12-14-2002
Etiquette
We all should read some book on etiquette...
...if you haven't remember the following:
1.Men have to get up whenever their female table partner gets up.
2.While cutting food on my plate, the fork belongs into the left hand and the knife into the right.
3.You never eat with your fingers unless it is finger food or you wash your hands thoroughly before and after.
4.Long stem glasses are to be held on the long stem.
5.Cups have handles for one purpose only, to be raised and lowered and held on the appropriate handle.
6.In talking to a superior one doesn't tell, one may listen and answer questions.
7.One never cusses in front of ladies.
8.One has to respect the elders.
9.Always tip your busperson if you don't want him/her to take your tips.
10.Don't steel customers from another section if you don't the same to happen to you.
11.Get used to thank (tip) your bartender, dishwasher and hostess at the end of each shift, if you need their help the next day again.
12.Don't have an affair with your superior unless you are ready to face the consequences.
You don't have to follow such advise as long as you know what's right and what's wrong.
helmut schonwalder 12-14-2002
Job Interview
On your job application at the Restaurant...
...don't forget all your qualities which are important for the job, as well as any information which shows that you are able bodied to work the floor.
But please if you are greatly over-qualified, play it down, don't highlight Diplomas and Degrees which have nothing to do with the job you would like to get.
helmut schonwalder 12-14-2002
Waiting No Dead End Job
Waiting On Tables can be seen as a life long career. Some people may decide to use it as a starting point to something other career. The options are many. A skilled waiter will have no problems to follow any of the following career paths:
Private Catering, Hotel-management, Tourism, Food & Beverage Director, Restaurant Manager, Hospitality Professional, Sales Manager, Public Relations Consultant, to name just a few.
There is however, and that's my very personal opinion, a time in a waiter's life when he get's to old to walk the miles and stand on his feet eight or more hours at a time and that's when I feel a waiter should retire from the floor and move on to a career which offers all the benefits needed during the so-called "Golden Years!"
helmut schonwalder 12-14-2002
The Right Wineglass
In a restaurant setting the glass is nothing but a container displaying the precious liquids served to compliment the meal and enhance the food's flavors. The educated and inquisitive consumer wants to see what he eats and what he drinks. A Sauvignon Blanc tastes better after being held up to the light. The green coloring in a Fume Blanc indicates to the consumer a certain dryness. A golden California Chardonnay might create thoughts of a buttery oaky taste. The golden color in most wines signals sweetness. The syrupy dark, raspberry color in a Zinfandel builds up expectations in the connoisseur and the thin blood red Pinot Noir reflects the quality of the grape used.
Looking through the wine tells stories by itself. Important characteristics as to clarity and heaviness become obvious by studying the wine held up against a light source.
helmut schonwalder 12-14-2002
Plate Liners
Setting the diner table, once the chairs are in their positions, I put a place-plate at the spot where the guest's food shall be served. These place-plates are also known as plate-liners, place-setting-liners or show-plates and they are nothing else but large platters. Those come in many shapes and sizes. Some are made from porcelain, others are silver or silver plate. Many plate-liners in today's use are brass and copper others are pewter. I have no preference between the large selection of plate-liners. However, I find that the type which is large enough to hold all plate sizes - used during dinner - is the most practical. My logic for the large plate-liner is: The big ones can be put on the table when I set the table without the need to be removed till after the main course.
I think a plate-liner is to mark the guest's seat and to provide a designated surface onto which I place the plates and food served to the guest. But I know such is not always the case. For many a times the plate-liner is in all actuality a precious expensive piece of art. Therefore as soon as the guest is seated these platters are removed.
helmut schonwalder 12-14-2002
Love to Ski
If you want to ski in some of the most remote beautiful resorts, apply for a wait job with a variety of Ski Resorts. Provided you have the experience and skills needed I may see you soon waiting on tables in Aspen Colorado or Salt Lake City.
Remember with the waiters job in the right places come always some excellent benefits.
helmut schonwalder 12-14-2002
Silver Reset Plate
SILVER RESET PLATES are common in fine dining. On a plate or tray laid out are polished knives, forks and spoons waiting to be used.
These utensils are waiting on plates ready to replace silverware as needed patrons' tables.
helmut schonwalder 12-15-2002
Make Money
The IRS says waiters get a least 10% tips on all their sales.
In a place where your daily sales are $500 you can be assured that you take at least $50 home.
In a dinner restaurant where the average check runs $ 100 or more you may do about $1500 on sales and that equals $150 a day or more take home pay.
So with this to make money you may want to work in the place with the highest sales.
The exceptions are nightclubs and casinos where an experienced cocktail waitress may be able to double or triple the percentage of tips.
helmut schonwalder 12-14-2002
Placing Guest Check
The right time to present the check to your guest has never been an easy one. At breakfast you may want to put the check down right after you serve the food.
In a busy lunch place for people who have to go back to work the check should go down just after the food is served too. However if you have people who eat leisurely are obviously in no hurry, don't give them the check too fast, they may want to stick around for dessert and cordials.
With dinner it's even more important to know when and when not. Your tip may depend on it. If you have to turn tables for the house you may want to put the check down as a sign of pay-up and leave whenever the guest finishes with dessert.
Yet maybe your guest plans on a round of Cognacs for after dinner.
How would you know?
Talk to the host. Ask "Is there any thing else I may bring you?"
And "Please let me know when you are ready for your check!"
Hospitality
The Hospitality Industry is the largest employer worldwide. Millions of people work in hotels and restaurants around the globe as you read this tip.
However it is up to each individual to find his/her niche within the Hospitality Industry.
With other words there are no limits aside the limits set by the waiter-waitress own limitations.
helmut schonwalder 12-14-2002
Learn The Menu
"With learning I mean I read up on whatever menu-feature I don't know." I use cookbooks, the ones which nobody dares to question, well known worldwide as authorities, like my trusted Escoffier-cook-book. After I know what the French master chef has to say, I ask the chef how he prepares his dishes. I never tell the chef what I know but do make mental notes about how close his description is, to the French cookbook. Talking with the chef I might use phrases like "That is a great idea" or "Really? Whose idea was it?" to find out how on earth the chef came up with any mind boggling concoction. And usually he will tell me.
helmut schonwalder 12-14-2002
Mobility
It's totally up to the waiter, provided that he has the needed skills, to stay in one house for many years or to move on every season.
Waiting on tables provides mobility in many respects.
You may go from restaurant to restaurant or restaurant to Real Estate Sales, you name it, because once you learned people skills and the skills to sell you will always be able to use them.
helmut schonwalder 12-14-2002
Sense of Hearing
A good waiter will have a good sense of hearing. Such includes being able to listen to all a guest has to say, but only making a note of what's important to create the perfect host client relationship.
The server has to be able to multitask and to filter background noises at any time.
helmut schonwalder 12-14-2002
Serving & Clearing
At first and foremost allow the customer to be comfortable!" I never ask a guest to move out of my way so I can get - in the perfect correct manner - to his empty glass or plate. I work around the customers' needs.
The basic rule for glasses is that they are placed from the right to the right of a customer and they are removed in the same way. I do not reach over the table or in front of the guest to get to a glass if I can help it.
The basic rule for plates: I set the plate down in front of the guest from the left if possible and clear them from the left if there are tall stemglasses on the right. The logic behind it: This way the glassware - often there are tall stemware, or bottles to the guest's right - will not get into the path of the plate.
However if the customer is sitting in a booth or close to some obstacle like a wall, I do not make these guest move, just so I can serve his plate in what I consider the correct way. I serve the food as I can and allow my guest to be comfortable.
If there are no tall glasses in the way, I may serve and clear all plates from the right.
Always remember there may be standards set by the individual restaurant-owner, if so, one should follow these standards.
helmut schonwalder 12-14-2002
A Waiters Work
It is a demanding field, the working as a waiter. It's hard to pretend to be a waiter when you want to be someone else. Very few people can last in the profession unless they are "real waiters." To be a waiter demands to show up. It demands to get organized. It demands the contact with the public. It demands quick thinking. It demands to be diplomatic. It demands to be able to stand on ones feet for many hours at a time. It demands fast reactions. It demands surefootedness. It demands math skills and it demands to be organized.
To be organized starts with knowing ones own limitations, the knowing how many tables one can handle, how many people, how many orders. This lesson is a hard one. It cannot be taught by reading or telling. One has to be there, swamped with customers and up to the chin in tickets. It took a few of this being down under and swimming, wishing it would end soon before I started to say "No" to more than I can handle. However for some waiters three tables are too much, for others the limits are ten tables. Whatever the limit might be, to stay well below the maximum ability takes stress of ones feet, shoulders and head. So does the taking of orders at only one table at any given time. It also makes sense to find a pace, a steady pace comfortable for the waiter.
helmut schonwalder 12-14-2002
5 Rules
I have one handful of rules:
RULE ONE
I show up for work! On time and dressed according to my job.
RULE TWO
I make sure that I get paid, how little the wages might be, I do not work for free.
RULE THREE
As I have something to sell, for that's my job. I don't give it away but sell as much as I possible can.
RULE FOUR
As I work for somebody else I make sure that my working in "the house" is profitable for the house.
RULE FIVE
I keep a close look at my daily average tip-income, if it's lower than the established average I do take a good look at myself, my attitude and my ability to do my job right.
helmut schonwalder 12-14-2002
Coffee
A common oversight I have noticed is the pouring of regular coffee for the guest who asks for caffeine-free-coffee. I have heard waiters say: "If she can't drink coffee she shouldn't order it!" Still, if a guest has a heart condition, but wants the smell of coffee without his heartbeat going up, he certainly deserves his "decaf". Other than the ones who for medical reason should not drink caffeine, are many older guests who have a problem sleeping after real coffee. What good is it, to serve the best available food to one's guest, if there is a bad after effect? I am not talking about gross neglect, like food poisoning. No! By no means! I am referring to a sleepless night, thanks to a waiter's careless mix-up between regular and decaf coffee. The experience of a perfect meal will be overshadowed. The guest will be miserable instead of fresh and rested the day after the dinner. And most likely will he blame the place where he ate dinner for his unhappiness.
helmut schonwalder 12-14-2002
The Perfect Service
The ideal most perfect waiter is one who is not be seen or heard but always there whenever you need him!
helmut schonwalder 12-14-2002
Work Hours
How many hours you work as a waiter-waitress will depend on you and wherever you work.
Breakfast, Lunch, Banquettes or Dinner hours are available.
Lately I prefer short hours at night and the high hourly income wich is part of it.
However be prepared to work the hours when business is the busiest such as weekends, holidays etc.
helmut schonwalder 12-14-2002
Jobs
In the Hospitality Industry there are always job openings.
If there is nothing near you, just inquire and apply at seasonal resorts and any new restaurant or hotel being built. They always hire months ahead of the opening day and when season starts.
However don't waste your time to apply at the end of the season.
helmut schonwalder 12-14-2002
Tips and Memorablia
Don't underestimate the value of memorabilia.
My greatest tips, Service charge! Servicio! Drinkspengar! Trinkgeld! Bakhsheesh! are memories of meeting truly remarkable people. True over the years I also got to know Philantropists, Politicians, Gun Dealers, Drug Barons, Factory Owners, Movie Stars, Singers, Lowlife, Bankers and Preachers.
Looking back, I met many personalities which ordinary people like me generally don't get to meet.
The cash-tips received from my many customers may have been spent on vacations, cars, clothing, entertainment and you name it. Yet the fine memories of meeting unusual people and working with some of the neatest and wildest people are still with me.
helmut schonwalder 12-14-2002
Cleanliness
A servers cleanliness starts with no offensive body odors. Very little of any type of body fragrance should be used if any. Fresh looking well styled hair is a must.
If the waiter-waitress has skin problems he\she should use proper medication. Scratching any itchy spots in front of customers is not acceptable.
The servers breath should be fresh and clean.
helmut schonwalder 12-14-2002
Standards
In the restaurant industry, nowadays, there is no such thing as absolute standards of correctness - only a general and sometimes highly disputed agreement of how people decipher the different standards set in Europe, Asia or the New World. For that reason it would be a blunder to follow slavishly any one given set of rules to perfection.
Whatever the rule might be, it is save to assume that the owners of any given establishment have their very own set of precepts to serve certain food. It is therefore practical to follow these established standards suggested by the individual restauranteur. Gastronomes all over the world have their own way of doing one and the same thing, all slightly different. They call it personal touch.
helmut schonwalder 12-14-2002
Benefits
More and more restaurants now offer benefits, such as medical and dental insurance and vacation pay.
All restaurants have always provided shift meals.
401k or similar programs are still very seldom offered, therefore each waiter-waitress should create a savings and retirement fund as soon as possible.
helmut schonwalder 12-14-2002
Fitting In
A good waiter fits in with his customers as well as with the coworkers.
He may have his own opinions, however knows that when it comes to teamwork racial, sexual, political and/or religious provocations are counter productive.
A friendly smile and positive attitude to people of all ages and races and religions makes much more sense to him.
helmut schonwalder 12-14-2002
Descriptive Words
And as a special we have freshly caught seared Pacific Ahi Tuna, with a hint of black pepper, cooked to perfection at your choice, rare, medium or welldone. Gentle but fast fried in a very hot skillet. Served on a bed of Japanese wasabi cream, with it we serve Indian Jasmin rice, French green string beans wrapped in Korean Bacon and sliced pickled Ginger." sounds much better than
"Our special is Tuna with garnish on a plate."
helmut schonwalder 12-14-2002
Multiple Seatings
Most restaurants allow for dinner two hours before they take another reservation for the same table. For most diners two hours are enough for a drink, a salad, a main course, a dessert and the check, throw in a cup of coffee or what-have-you. However there are always some guests who are done with dinner in less than an hour and others who make it an all-night affair arriving at seven and leaving at midnight.
The seating chart, as commonly used in restaurants, is a helpful tool to plan, fit, hold and move reservations. It helps the host-person to adapt to any guest's reservation wish. Despite what the customer thinks, reservations are not carved in stone.
helmut schonwalder 12-15-2002
Restaurant
All restaurants have in common that their existence is relatively new. Larouse Gastronomique Encyclopedia of Food Wine and Cookery says: In 1765 a man named Boulanger, a vendor of soup in the Rue Bailleul, gave to his soups the name of r e s t a u r a n t s, i.e. restoratives, and inscribed on his sign: 'Boulanger sells magical restoratives', a notice which he embellished with a joke in culinary Latin: Venite ad me; vos qui stomacho laboratis et ego restaurabo vos.
helmut schonwalder 12-14-2002
Not To Guess
Never take a guess if you are not sure what's in a certain dish as you serve it. If the guest asks, offer to find out from the chef before making wrong statements and possibly serve something the guest is allergic to.
Don't serve pork for beef, chicken instead of veal and calamari steak as Schnitzel.
Learn about the food on the menu before you rush with the plates to the table.
helmut schonwalder 12-14-2002
Free Live In and Meals
Hire on with a shipping line, work as a steward for a season or two. You shall get board and food, a decent paycheck and if you are skilled as a waiter-waitress you will also make good tips while you travel.
helmut schonwalder 12-14-2002
Teams
The waiter's actual job title and description - the word waiter wherever used always includes waitresses too - differ from restaurant to restaurant. May it be front-waiter, back-waiter and captain or in other places cocktail person, food server and sommelier, each of these aforementioned crews are typical three-men-teams.
In a three-men-team each waiter specializes in one area only, but helps his colleagues if he is not busy. At some restaurants each station is covered by a two-men-team: One waiter stays always on the floor, while a second waiter much like a "go and getter" delivers all the food and drink orders. It is actually the same system wherever we have a waiter and a busser teamed up. Again other restaurants have the waiter do everything and I mean everything.
helmut schonwalder 12-14-2002
Group Your Orders
In waiting on tables, a good beginning is showing up for work every scheduled workday. The other half is being able to group orders as they need to be served.
Waiting on tables requires the waiter to walk like a waiter and not to run and never to carry more on a tray than he safely can handle. To clean up after a fallen tray and to remake an order can take a long time.
To save trips and be most efficient on the job you just have to get used to group your orders together.
helmut schonwalder 12-14-2002
Holiday Work
The best time to make money is when it's busy. For many restaurants the holidays are the busiest time, if that's where you work, you better plan on being all Holidays at work.
Nevertheless you get to enjoy your days off whenever all others are working during the week.
Yet there are places which close on holidays, find one and work there if you aren't willing and able to work on such days.
helmut schonwalder 12-14-2002
People Skills
The most precious commodity in the job market are people skills.
Such includes the skills to listen and understand, to speak and be understood, to see and know what's happening, to taste and know how to differentiate between good and excellent, to be able to persuade with a smile and the right words and most of all to be an asset in the lives of the people you meet.
People skills are the basic skills needed to be a successful waiter
helmut schonwalder 12-14-2002
Table By Table
Table by table, I take the order at the first one, after this I go to the next table and then the next. Table by table is the only way.
If the orders are written down clearly and complete, there is no reason to go back to the table to ask for more instructions, all there is to be done now is the delivery of the ordered items. The fewer the trips to a certain table, the better and easier it is. Forgetting items, like lemon for tea, sugar for the coffee, the proper wine glasses for an ordered bottle of wine surely creates hell during a busy time.
helmut schonwalder 12-14-2002
People Skills Test
Ask yourself do most guest leave my section more happy, more satisfied when after I have waited on them?
Are people happy when I show up for my shift?
Do you hear people talk good about you behind your back?
If you answered all three questions with "Yes!" you certainly have people skills.
If there any "No!" answers start taking a good look at your attitude, your ability to perform your job and how happy you are with yourself.
helmut schonwalder 12-14-2002
Sales Training
Sales training is optional for waiters-waitresses. In most places it's up to the waitstaff to either be an order-taker or a sales-person.
Sales training happens every day as you approach the table, you the waiter decides if you want to sell or simply ask "May I take your order!"
I picked the side of the sales-person and have had nothing but fun with it.
helmut schonwalder 12-14-2002
Take The Cocktail Order
It all starts with my becoming familiar with all the table numbers. First, I remember and use the given table numbers. Second, I number the seats at each of my tables. Standing with my back to the door - the one which leads toward the kitchen - I assign the number 1 to the first chair at my left and clockwise I number all the other chairs around the same table. At a table of ten, the chair to my left is number 1, the chair to my right is number 10.
That's how I mark it on my notepad.
As I get my guests' drink orders from the bar, I place the ordered drinks in the seat numbers' numerical sequence onto my cocktail tray.
At the table I don't have to look at my notes but put drink one in front of the guest position 1, drink two in front of the 2nd guest and drink three in front of the person the 3rd position, just like clockwork.
helmut schonwalder 12-14-2002
Working for The House
A good waiter knows that working in the house equals working for the house.
Therefore he is expected to be punctual, honest and reliable. Not only will he take good care of his station, furniture, linen, glassware and equipment but also be a team-player with his coworkers.
On the job the goals of the house have to have priority to the waiter's personal goals.
helmut schonwalder 12-14-2002
Reaching Across & Between Guests
"What about reaching across a table?"
Should I have to reach in front or between customers I ask politely "May I get this plate?" or "Allow me to interrupt!" or "Kindly let me get this out of your way!" or "Forgive me for reaching over the table."
At first and foremost allow the customer to be comfortable! I never ask a guest to move out of my way so I can get - in the perfect correct manner - to his empty glass or plate. I work around the customer's needs.
helmut schonwalder 12-14-2002
Work Overseas
If you want to work in some of the most remote beautiful exotic resorts, apply for a wait job with a variety of luxury resorts around the world. Provided you have the experience and language skills needed I may see you soon waiting on tables in Europe, South Africa, Middle East or Asia.
Remember with the job you choose and pick come always some benefits, such may be to live and work in a place far away from home.
helmut schonwalder 12-14-2002
Remove Label from Winebottle
To remove a paper label from a wine bottle, fill the bottle with hot water before you put the bottle into a wine bucket with equally hot water.
Allow enough time for the paper to get soaked before you start to peel the paper off.
Plastic labels often can be simply peeled of, starting from a corner, without the hot water trick.
If you get a real stubborn label which doesn't want to come off, you may want to get the winery's address and sent them a note, if available most likely they will send you the label.
helmut schonwalder 12-15-2002
Food On Your Tray
Much time is lost by looking at the notepad and trying to figure out who had what when the tray gets to the guests' table. What I do is loading the trays in the kitchen in the same numerical order as the order taken at the table. And when I get there, to my table, with a tray full of food, my maximum are fifteen plates, I do not have to look at my notepad. Back in the kitchen I arranged my plates clockwise on my tray starting at number one. At the table I can serve each plate as I take it counterclockwise off my tray. If it is a table of fifteen than the first plate off the tray is number fifteen's, followed by fourteen getting his order and thirteen is next, then twelve, then eleven. The last person to get his food is number one which happens to be the first plate I loaded onto the tray in the kitchen. It's simple this way, no chaos, no problems. It allows to serve larger tables like clockwork.
BTW as a beginner don't start with 15 plates on a tray :-)
helmut schonwalder 12-14-2002
Napkin Folding Tips
There are many different napkin folds. Usually it's up to the restaurant management to set a standard for the house.
To learn any of over 101 styles of napkin folding please visit http://www.serviettes.info
helmut schonwalder 12-14-2002
Wine With Dinner
Let us first forget the ideas of red-wine-with-red-meat and white-wine-with-white-meat. Just think of what do you like to drink. Once you know your own preference may it be sparkling wine, white wine, red wine, fruity, sweet or dry it's easier to give advice.
As you select wines which suit your very own palate, allow your guests to do the same. Always look at the food which you are eating and ask yourself the question, "do I want to taste any of my meal or not?" If you want to taste what you eat make sure the wines do not overpower the often delicate flavors of food. If such works for you so far, go one step further and ask yourself what type of wine would enhance the flavors dominant in the food. What ever answers you come up with, go ahead share it with your friends and your guests.
helmut schonwalder 12-14-2002
Quitting
Never quit while being on the job. Finish your shift.
Give a reasonable amount of time as notice period.
You never know when you may need the old employer or a co-worker to provide a letter of recommendation.
A sudden walking out always hurts your own reputation the most.
helmut schonwalder 12-14-2002
Opening A Winebottle
As long as I have a good wine opener, to open a wine bottle is a simple procedure.
If there is foil around the bottle neck and I do not know the length of the cork used, I remove the foil. Once I know the length of the cork I insert my Italian made five turn full size waiter's corkscrew, which I call a waiter's knife, into the middle of the cork. I slowly insert the point and screw the worm into the cork. I go the full length of the cork without drilling through it. And slowly I raise the cork from the bottle neck.
helmut schonwalder 12-15-2002
Irate Customers
On the floor waiting on tables, I usually cannot pass the problem on to somebody else. Here I have to deal with complicated, unhappy, know-it-all and outright stupid requests face to face on a daily basis. To vent my own temperamental ups and downs as things go wrong, I use the word GREAT to express my emotions. Stumbling onto a problem I say "Great!" and I mean "great" like in great pain in the butt! Facing a difficult customer I might answer with "That's great!" and I mean that's great bullshit.
Getting the chef mad at me about some food returned from a guest I say "That's great food. However the guest cannot eat it due to some great problem which he has. Can you please make me something else?" Hearing the chef cussing, I answer with "Great!" Looking into the check-folder and finding the customer forgot to tip me, I say "Great!"
I find the word "great" therefor absolutely safe to use. It is not offensive in any situation and allows me to let my own frustration out, without asking for any aggressive reactions.
Saying "great" will not be a sufficient reason to become part of a potential harassment suit. Words like "f_ck, c_nt, sl_t & d_ck" have been much too often in court before, never has "great" seen a judge as far as I know.
helmut schonwalder 12-14-2002
Tips & Taxes
My experience is that there is no income which doesn't get taxed including my tips. Therefore I report them on form 4070 at the end of each pay period, in my case, at the time that's twice a month. Reported tips, done on form 4070 at the time (1996) in the United States, should equal eight percent of the waiter's sales or better, not less. This way one avoids the problem of allocated taxable income which is done by the employer to hold employees responsible for their taxes at the end of the calendar year. These allocations can add up to a big chunk of money owed to the government. The result can be a more or less friendly reminder from the IRS asking to pay up or else. Back-taxes are due and payable at the time of the income tax report. That is usually when the pockets are still empty from the slow winter business and the yearly overspending around Christmas. I know how it feels to pay taxes for the previous year. Therefor if I can avoid getting into debt with the IRS I try to, wherever possible, pay my taxes as I go instead of afterwards.
helmut schonwalder 12-14-2002
Art of Waiting Tables
Much like a stage is the floor of a restaurant with many people watching your show, your ability to please them.
Just like a stage actor, you too will have to learn to walk, to talk and to act. It needs repetition and more repetition. You have to do such many times before it becomes second nature. Yet those skills the Art of Waiting can be learned.
helmut schonwalder 12-14-2002
Timing
Timing is the hardest to learn when it comes to meet the expectations of your guest.
Your table orders drinks and rightfully wants them within a reasonable time.
The same group orders appetizers and wants such served before the main course.
As a waiter you are in control of the time it takes to present the check and most likely you get tipped according to your ability to know the right timing.
helmut schonwalder 12-14-2002
Physical Fit
In deed waiters spend long hours standing up. Aside from walking many miles during shift you are on your feet all the time.
You may be able to sit down before or after the shift but during your shift don't count on it.
Physical fitness and being good on your feet is a requirement.
helmut schonwalder 12-14-2002
Keep A Good Job
If you have landed a job and you want to keep it. Learn to fit in and get the skills needed for your particular situation.
Be the best waiter-waitress you can be and most of all enjoy what you do, enjoy your surrounding, enjoy the beauty of the people pleasing business!
helmut schonwalder 12-14-2002
When Not To Work
Whenever you are sick, such as having the flue or anything which could easily be transmitted to coworkers through the air or on touch, you should stay home.
Bored Waiting
In over 37 years I have never been bored, being at work was always very interesting.
If there are no guests for an hour or so, I use the time to learn about new wines, or chat with the chef about the latest menu additions provided there is no side-work to be done.
Don't forget very little goes as planned, customers arrive late, others too early. There is always something different happening every shift may it be with the clientele or the staff-members.
helmut schonwalder 12-14-2002
Be Organized
As a waiter you should be organized and be able to complete a task. Such includes the taking the right order, bringing the right drinks and food, making sure the guest gets the right check and being able to smile even if the tip is lousy.
helmut schonwalder 12-14-2002
Work Clothing
A waiter should have black shoes, black socks, black pants, white shirts and suitable ties, some restaurants may ask for tuxedos, for waitresses it's similar.
Most houses provide some sort of uniform, may it be a vest, apron, tie ot even tie and shirt.
helmut schonwalder 12-14-2002
Know to Describe Food
Noticing the interest in the escargot salad, at a party of ten, I describe the French escargots sautéed with fennel, sun dried and fresh tomatoes, mushrooms and artichoke hearts over a tossed baby lettuce, which leaves are gently coated with a smidgen of garlic vinaigrette.
"You said French snails?" A woman asks.
"They are really French?" Someone else asks.
"They are legally here. They came with a green-can!" I say, to amuse the guests.
"They are in a shell, aren't they?" A man, tired of the thought having to hunt and drag the snails out of their houses, wants to know. My answer "No Sir! These are the homeless type!" takes care of his question. "You recommend the escargots?" He asks and I sell him on the escargot salad by saying "Yes Sir! Let me bring you one of these escargot salads. I even give you a money back guarantee. If you don't like the snails in your salad I eat em!"
helmut schonwalder 12-14-2002
Feedback
Some places do a monthly, others do a yearly and some restaurants do no written review of their employees.
As a waiter I get instant feedback, the smile of a child, the praise of a guest, the extra 10% of tip before the handshake and return customers asking for me that's how I know if I do my job right. If such is missing, I'm not doing my job right and I better take inventory of my skills and attitudes.
To review my ability to please and serve I do not have to wait for the pencil pushing company managment to find kind words to tell me when to shape up.
helmut schonwalder 12-15-2002
Wine Recommendations
Put yourself into your guests' shoes, try to see the wine list from their side. Match wines by using your knowledge to make the dining experience a great one.
A couple of basic hints are; mushroom terrine and most non spicy soup courses ask for a clean palate, dry Champagne always does the trick by cleaning the palate and getting the taste buds ready for delicate gentle flavors.
Salad and pasta course as well as spiced soups often are nicely complimented by Sauvignon Blanc, Riesling or Chardonnay. You try it and decide for yourself and your own taste.
Raw Tuna likes Chardonnay, yet a young Burgundy or Pinot Noir might be in order.
For Venison you might want to try Cabernet Sauvignon, Merlot, Cabernet Franc or Zinfandel.
Having a baked Alaska for dessert, try Orange Muscat with it. One more thing if anyone tells you a certain wine is going to be the perfect marriage between your choice of food and your taste buds, don't hesitate and ask why. Keep in mind many so-called perfect marriages are nothing but divorces in the making.
helmut schonwalder 12-14-2002
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