Proven Tips, Tools and Tactics of Great Waiters for Novices. Pt1.
Brent Newby
Congratulations! You've been hired, As a novice you may be asking yourself "now what do you do?". Well now is when you consciously decide to excel. You ask yourself: "how do I become a great waiter?" Even more importantly, "what is great?". What skills should I possess?; here are some tips.
Fortitude
Ability to speak well
Organized thinking
Mannerable
Friendly
Affinity for the public
Agreeable
Work with others
Willingness to work
Decent with math
Stamina
Additionally:
Dressing as sharply as uniform allows. Mentally focused on the job at hand.
Never sit around. If you have nothing to do, stand on your station, there's nothing worse than a hostess or manager having to find you when you've been seated.
Necessary Items:
Writing implements.
Wine opener.
Cigarette lighter.
Crumber.
Any other items not listed particular to the unit. So what else makes a waiter great? In my experience, that depends on who you ask. After all is said and done, it boils down to two categories. Guests and co-workers. Although, in the final analysis the guest is paramount, your first exposure will be to co-workers, so we'll deal with them first.
When starting out, you"ll be working closely with a lead waiter to follow and see how things are done. In most places, a overall tour will familiarize you with the areas you will need to know about. During this training period, you will acquire information on the level of service to be provided, which varies from unit to unit.
You're going to receive a lot of information over this next week or so, and depending on the service, can seem overwhelming. Food, prep, liquor, beer, wines, dessert etc.,some of which you may not be familiar with. Relax, pay attention, and take it all in stride, for time heals all wounds.
When training, try to remember as many details and particulars as you can. Decide an approach as to how best you would depict menu items. Closely monitor any items not listed or off the beaten path, for later discussion with your trainer.
Try to anticipate what your trainer may need without being intrusive. Display an eagerness to learn and be helpful. You may even want to use the tactic of asking if he/she minds if you perform certain tasks when the need arises,i.e. greeting a new table, taking a drink order, delivering food and so forth.
Keep the table neat and free of clutter as possible. This is one of the most overlooked areas of waiting, particularly when busy. Whether you have bussers or not, it's still your job to do it, or make sure it gets done. Clearing correctly means whatever your units' policy is on how that is accomplished, one at a time, or all at once. After which the settings for the next course will be placed.
Mis en place is another thing to be aware of. This basically means the set up items for a particular aspect of service. Aside from place settings, it can include prep carts(giradons) for tableside service, wine carts, decanters, caesar salads and the like.You need to know when they are needed,and how to use them.
>From the"brim to the dregs", with regard to coworkers, always display courtesy. You are the newcomer, and as such should concentrate on listening as opposed to speaking, unless you have questions about procedure of course. While new, be opinion-less, and let your bosses be your problem solvers. This will fare you well, and go far in helping you fit in.
For further techniques on how to be a great waiter,visit the http://waiterbasics.blogspot.com/ Waiter Tips|Training blog by Brent Newby, or get additional http://foodsteward.com/ waiter service basics at this website. You are welcome to reprint this article - but get your own http://www.uberarticles.com/?id=15224&b=79 unique content version here.
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