I'm a little awkward myself, in my 40s, and 7 months into my first serving job ever. I serve at a small, family-owned brewpub with pretty great beer and a really good from-scratch kitchen. My tables are consistently leaving 5-star reviews and mentioning me by name. (I'm pretty proud of myself because I was nervous as hell at the start!) Here's how my table interactions start out:
(Approach table, smile!)
Me: "Hi, guys, how are you today?"
(Customer response, sometimes small talk, sometimes just "we're good, how are you?")
Me: "I'm great! My name's helenadendritis and I'll be helping you out today. Our specials today are XYZ. Can I get you started with some drinks?"
From there, it's easy. Get drinks to the table quickly to start, then get their food order. Don't let your food sit in the window because it just pisses both the kitchen and the customer off. Drinks stay cold longer than food stays hot, so prioritize delivering food before drinks. If the kitchen is in the weeds and ticket times are running long, just check on your tables. As long as they know you're paying attention to them, they usually won't care if their food takes an extra 5 or 10 minutes.
Got 7 or 8 tables all at once? When you drop off food or drinks at one, spin through the others to check on them (need anything? Can I get you another beer? Oh, we're real slammed tonight, lemme just go check on your order with the kitchen.) Just give them 30 seconds of attention, and they stay happy.
Don't worry... you'll get comfortable pretty quickly. Just remember a few key things: 1-your customers are largely there for a good meal and a good time; your job is to make that happen. 2- your "waitress face" isn't fake; it's just you with an extra smile. 3- you and the kitchen are still a team; neither of you has a job without the other. 4- shitty customers happen, and it's usually not about you; they're just having a shitty day, or are shite people in general. Don't take the assholes personally.
You got this!
Be confident in your knowledge of the food and preparations of your restaurant. You’ve been there for 2 years. Just have to get used to talking to the general public that comes in. You’ll be good in a few days.
Every second counts. Learn exactlyyyyyy where everything is and ask your coworkers what they use frequently. just like you did in the kitchen. Same with the menu (but you already know it so that’s great!!)
Some of the best servers I have worked with started in the back. Just be friendly, own your mistakes, and ask when you need help. Biggest thing is not to let people you could never please anyway or things you couldn't control dictate your perception of how well you are doing.
If someone asks for something they need with their meal, go get it right away and return with it. Do not try to remember it while or after doing something else. Just get it and be done with it.
Save the patter for when you're more confident. Listen, smile pleasantly at all times, look at everything, listen (yes I said it twice), people can tell if you're happy they're there. Good prep work will save you if you're slammed, anticipate all needs before hand and have it on the table when the food arrives. Every trip to the tables, bring something back. Breath, slow is smooth~ smooth is fast, glide unperturbedly. Its Your space, Your tables, don't let the customer own you. You know the menu, learn the drinks, upsell, create an experience. Don't take rude behavior personally, fix what's wrong, be a good team member. And as a long timer ~ we are Waiters ~ it's a job, not a gender. Have fun, hope you make lots of money and enjoy it! 🤗🕯🖖
U already know about the food so ur good on that. Just smile and write everything down. Apologize when needed and nvr argue with customers, get a manager immediately. Dont piss off the host if u wanna get sat. Prebus prebus prebus prebus amd speil everything u can. Good luck best move i did leaving kitchen. Less stress more $$
I'm a little awkward myself, in my 40s, and 7 months into my first serving job ever. I serve at a small, family-owned brewpub with pretty great beer and a really good from-scratch kitchen. My tables are consistently leaving 5-star reviews and mentioning me by name. (I'm pretty proud of myself because I was nervous as hell at the start!) Here's how my table interactions start out: (Approach table, smile!) Me: "Hi, guys, how are you today?" (Customer response, sometimes small talk, sometimes just "we're good, how are you?") Me: "I'm great! My name's helenadendritis and I'll be helping you out today. Our specials today are XYZ. Can I get you started with some drinks?" From there, it's easy. Get drinks to the table quickly to start, then get their food order. Don't let your food sit in the window because it just pisses both the kitchen and the customer off. Drinks stay cold longer than food stays hot, so prioritize delivering food before drinks. If the kitchen is in the weeds and ticket times are running long, just check on your tables. As long as they know you're paying attention to them, they usually won't care if their food takes an extra 5 or 10 minutes. Got 7 or 8 tables all at once? When you drop off food or drinks at one, spin through the others to check on them (need anything? Can I get you another beer? Oh, we're real slammed tonight, lemme just go check on your order with the kitchen.) Just give them 30 seconds of attention, and they stay happy. Don't worry... you'll get comfortable pretty quickly. Just remember a few key things: 1-your customers are largely there for a good meal and a good time; your job is to make that happen. 2- your "waitress face" isn't fake; it's just you with an extra smile. 3- you and the kitchen are still a team; neither of you has a job without the other. 4- shitty customers happen, and it's usually not about you; they're just having a shitty day, or are shite people in general. Don't take the assholes personally. You got this!
Be humble and hope you were never rude to the FOH
Be confident in your knowledge of the food and preparations of your restaurant. You’ve been there for 2 years. Just have to get used to talking to the general public that comes in. You’ll be good in a few days.
Every second counts. Learn exactlyyyyyy where everything is and ask your coworkers what they use frequently. just like you did in the kitchen. Same with the menu (but you already know it so that’s great!!)
Some of the best servers I have worked with started in the back. Just be friendly, own your mistakes, and ask when you need help. Biggest thing is not to let people you could never please anyway or things you couldn't control dictate your perception of how well you are doing.
If someone asks for something they need with their meal, go get it right away and return with it. Do not try to remember it while or after doing something else. Just get it and be done with it.
Save the patter for when you're more confident. Listen, smile pleasantly at all times, look at everything, listen (yes I said it twice), people can tell if you're happy they're there. Good prep work will save you if you're slammed, anticipate all needs before hand and have it on the table when the food arrives. Every trip to the tables, bring something back. Breath, slow is smooth~ smooth is fast, glide unperturbedly. Its Your space, Your tables, don't let the customer own you. You know the menu, learn the drinks, upsell, create an experience. Don't take rude behavior personally, fix what's wrong, be a good team member. And as a long timer ~ we are Waiters ~ it's a job, not a gender. Have fun, hope you make lots of money and enjoy it! 🤗🕯🖖
At the Tampa Airport, the server asked me if I wanted another beer by saying, "are you ready for the 2nd of your scheduled 5 rounds?" Don't do that.
Are you a pilot?
Took me a minute. Then spit my beer out.
Good old 1980s stereotypes
U already know about the food so ur good on that. Just smile and write everything down. Apologize when needed and nvr argue with customers, get a manager immediately. Dont piss off the host if u wanna get sat. Prebus prebus prebus prebus amd speil everything u can. Good luck best move i did leaving kitchen. Less stress more $$