KEY POINTS

After serving plates, checking in, and knowing everyone's happy, I leave them alone to enjoy it, but continue scanning the table.

Some restaurants will require you to wait for every person to finish completely before pre-busing. If that's their policy, you'll respect that. But I get ...

KEY POINTS

A lot of people will take another round if you ask them, but won't flag you down to ask.

Best way to sell more drinks is to be on top of things, anticipate needs of guests, be proactive, and move with a sense of urgency. Ya heard?

KEY POINTS

As I move through my section, I'm always scanning tables. I'll often have my eyes glued to the table and don't need to pretend that I'm not scanning, but I avoid locking eyes and staring into the guest's soul.

I move through my section and scan tables in order to 1) notice items to c...

KEY POINTS

Easiest way to get guest's attention when serving entree: announce name of dish.

Your restaurant may require you serve from the left which is what you'll do.
But I typically just serve from the side that makes the most sense (the side guests can see me from, side with greatest openi...

KEY POINTS

In order to give a) guests enough time to enjoy appetizer and b) myself enough time to reset before entrees come, I learn entree average ticket times and track current ticket times. I also track my tables progress on the appetizer.

If entrees are coming out soon, and guests haven't f...

KEY POINTS

Why do I make sure to set the table up (clear app plates, replace silver, second rounds, etc.) to receive the entrees? For all reasons below:
So guests are positioned to seamlessly continue meal.
So whoever runs my food doesn't need to do anything.
So once the food is delivered I can ...

KEY POINTS

A guest request is anything they need to start/ continue enjoying their meal. (fork, ketchup, etc)

If an issue arises (missing fork, steak isn't cooked right, etc), I immediately handle it. I DON'T repeatedly apologize and express remorse or echo back the problem and what I intend to...

KEY POINTS

Pre-busing entrees helps me move guests through, generate volume, and better scan tables.

I make more sales and thus greater income NOT by identifying tables that are likely to spend more and really investing myself completely into that one table, but by providing attentive service t...

KEY POINTS

I sell dessert the same way I sell appetizers. Would you like me to get you some ice cream? (for example)

If I sell dessert, it's my responsibility to get the table to set up to receive the dessert.

I don't always offer dessert depending on situation. If I need the table for another...

KEY POINTS

What are the only things left on the table when I drop checks?
Linen and glassware

If they are engaged in conversation when I pre-bus (entree plates), I get caught up on other things then approach.

I sometimes have the check ready before asking about the check, but I'm mindful of ma...

KEY POINTS

After dropping the checks, I check with peripheral vision if they've put card out. I don't really want them to see me eager to collect payment.

After collecting cards/ cash, I go straight to register and straight back.

I drop the check, step back, pause, and say, thanks for coming i...

KEY POINTS

The only thing I can control is my performance.

Income generally reflects perceived value contributed to market. I can't extract without contribution.

By letting go of financial outcome, guests hold no power over me.

KEY POINTS

Before blaming the restaurant and its guests, I assess my performance.

For days you really don’t care about the world nor the people in it, try to perform well for the sake of respecting your own standards. Your performance says more of you than it does of the job itself.

Thank you ...

KEY POINTS

The service I provide to every table: Excellent. no more, no less.
* DOES NOT depend on how much I think they'll tip me.

If I don't earn much from one table, I relax knowing I'll make more from the next.