How to manage your workflow
The Dining Experience
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2m 35s
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 restaurant overall.
Organized workflow: Write down orders -> pre-bus -> bus dishes -> put in orders -> run food/ drink -> drop items -> write down orders -> repeat
Up Next in The Dining Experience
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Transitioning into drink orders
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...
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Reading your table
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...
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Building trust with your tables
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 ...
