How To Be A Better Server
There’s a huge difference in being a restaurant server who’s just going through the motions of a shift and a restaurant server who owns and commands their entire shift from beginning of the shift to the end of the shift. Being a server is not an easy job.
- Never serve a cold salad on a hot plate.
- Always check your glassware for cracks, water stains and dried food before serving beverages.
- No eating or drinking in the front of the house during operating hours. You are not a camel or a cow chewing cud.
- No gum chewing or smoking EVER, unless given permission by manager on duty and you’re not serving guests.
- Never attempt to adjust the lights or thermostats in the Restaurant. If there is a problem, get a manager.
- A sales station can only be opened or closed by a manager. NO EXCEPTIONS.
- Serve food from customer’s left.
- Serve beverage from customer’s right.
- Clear everything from customer’s right.
- Serve women and children first, then men.
- When you serve a course, be sure to crumb the table appropriately. There should only be utensils (on the table) that correlate to the guest’s course.
- Whenever serving a course, position the plate so that the protein on the plate is closest to the customer (unless other wise noted, always at 6 o’clock position)
- Remove soiled china and silver after each course. Be sure to Mise en place per course.
- Top off with offer of additional beverages whenever anyone is getting low.
- Bring condiments to the table before they are needed.
- Offer fresh ground pepper with all salads and entrees.
- Never walk away from a table without acknowledging guest requests.
- Never assume that the change is your tip!
- Always be polite and cordial! Thank the guest before they leave and wish them a happy return!
Be Sure to read my other post about service tips and techniques here!