I know - not the most exciting topic and you probably know this already, but I want to make sure we get this. Your restaurant's management, coworkers, and guests will judge you based on your appearance before they even consider your competence and wonderful personality.

KEY POINTS
The guests' p...

KEY POINTS
Two most important aspects of clothing: 1. Clean/ neat/ pressed 2. Fit well

What ties your outfit together? Your pants. For real.

What are your guests seeing up close every time you serve a plate/ glass? Your nails. Think about it.

Once more, it's about looking put together. Simply ...

It really doesn't matter HOW you structure your book, but there has to be a consistent structure -- a system of sorts. Writing randomly all over different sheets a paper is a great way to create anxiety for yourself.

All that is left on your table should be linen and glassware when your guests leave.

Better for guests and whoever is pre busing this table as it's not guaranteed to be you.

Recognize that nothing magically gets done. Someone has to do it.

So when you don't pre bus and leave a disaster on yo...

A Mexican kitchen gangster once taught me how to do this right.

Ever since, I've looked down upon those who can't match my output and perfection. :)

Here’s the general system:

1. Find the plate with the most food on it that you wouldn't be able to stack another plate on top of. It has chicken bones on it, half a burger, etc.

2. Hold it like you brought it out -- thumb and pinky hooked over edge with three fingers underneath. Your palm is su...

I don't love trays and this restaurant required use of trays to serve entrees.

I was horribly nervous until one moment I decided it's possible I'll drop all the food, it'll be a huge mess with a ton of noise, the kitchen will freak out having to remake the entrees, the guests will be pissed hav...

Take the time to learn to carry 3 glasses. Better yet, 5. Trays are fine if you're comfortable with them (and possibly required at your restaurant), but using your hands to carry 3-4-5 glasses out is simply faster.

This is a surprisingly useful skill in daily life too....

I don't believe there ...

Take the time to learn to carry plates right. It'll save you time in the long run, and you won't ever need to be anxious about dropping plates at work.

Thumb and pinky are spread wide and hook over the edges. Then my middle three fingers are spread out underneath which hold the weight along with...

Rapport: a connection of sorts where both parties feel comfortable and are on the same page.

KEY POINTS

Guests are often more interested in drink recommendations after they've looked over drink selection.

If guests don't need time to look over bar selection and know what they'd like to drink, I put the orders in and often serve waters while waiting on bar to make drinks.
*Be mindful, h...

KEY POINTS

Reasons I want every table to get an appetizer:
It's a quick way to get the table temporarily situated - especially if I'm too busy to take orders and/ or kitchen is backed up.
Puts guests more at ease while waiting to order/ receive their entrees.
Increase sales at the table (which w...

KEY POINTS

When taking orders, For you ma'am? And for you sir? What can I get you ma'am? What would you like sir?
*All the nice language you learned growing up ;)

I collect menus, AFTER everyone tells me their order so I'm not juggling menus and orders and people's attention.
*If your restaura...

KEY POINTS

If another server drops the app, ideally I can follow right behind to check in/ make assessment. If I am too busy and can't do that, it's okay. That's one reason I sold the app. They're situated, and I've bought myself some time before I really need to get to the table.

If table look...

KEY POINTS

I offer recommendations as necessary in order to help guests narrow down options and ultimately make a decision they can feel good about.

When providing recommendations, I often ask guests questions such as "what are you in the mood for?" Why?
To better know what to recommend.

When ...

KEY POINTS

After taking orders, I first see if there are other orders I can take in my section, then pre-bus, then put in orders.

FULL HANDS IN, FULL HANDS OUT
This is the best way to manage your workflow and get as much done as possible with each trip AND improve the operation of the restauran...

KEY POINTS
I view my relation to the guests as relatively equal; both humans worthy of respect but in different roles. They're my guests, I'm their host; the inverse could be true tomorrow if I visit their place of business for a desired service.

Before asking about drinks, I try to establish so...

KEY POINTS

Not every table will move through the dining experience at the same pace. Nor will each table want the same level of interaction. When can I start picking up on this?
When I first approach.

When I drop the appetizer, this is another good opportunity to assess my table. What am I payi...

KEY POINTS

I build trust through authenticity, reliability, timeliness, and menu/ operation knowledge-base.

My recommendations won't hold much weight if they can't trust me.
What is the simplest way to build trust? Do what you say when you say you'll do it.

Understanding the operation allows ...

KEY POINTS

Why do I have a general, flexible template for how I greet tables?
Situations vary and warrant varied responses.
So that my delivery is not so scripted that it sounds robotic and stale.
So that I'm not having to make up something new with every approach.

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If guests just arrived and are at the table exchanging hugs and kisses with their friends OR you're busy diverting a crisis, let them get situated/ get yourself situated before approaching.

Typically, however, try to get to the table within 1-2 minutes of guests sitting down.

When g...

KEY POINTS

When asking about appetizers, I ask if they'd like me to get them a specific item (or two).

I ask guests if they would like an 'appetizer' because:
'Appetizer' is an undefined, vague label that holds no inherent appeal.
Calamari (for example) sounds more appetizing than the word appe...

KEY POINTS

If I've approached my table multiple times already about ordering to no avail, and I need them to start making some decisions (maybe I need the table or I'm about be get busy with a party), what's one thing I can do?
Approach and offer recommendations.
"Can I offer you some recommenda...

KEY POINTS

If they reject my offer to get them an appetizer (and I don't have time to take entree orders), I tell them to take their time looking over the menu, and I'll be by shortly to discuss menu/ answer questions.

If they reject my offer to get them an appetizer (and I have time), I transi...