The best waiter. Subtleties of the profession: how to be a good waiter? A good waiter serves all tables equally

From Dolph Lundgren to Jennifer Lopez, many people began their careers by waiting tables at restaurants. Working in the restaurant business is dynamic and lucrative, provided you have the right approach and develop the necessary skills. If you are good-looking, reliable, and good at multitasking, serving food in a restaurant could be a great opportunity in both the short and long term. Follow our general recommendations or find answers to specific questions in the sections below.

Steps

Acquiring the necessary skills

Be charming. People come to a restaurant not only for food. A restaurant is also an experience, and the staff is the most visible part of this experience. Can you chat up even the most dull and unsociable person at a party? Do you easily empathize with other people's feelings? Do you joke and smile easily? If the answer is yes, you have what it takes to wait tables.

• You are not required to be a stand-up comedian, but the ability to communicate is a must. Quiet waiters are often no worse than talkative ones, they just need to communicate using facial and body language, do their job efficiently and listen as carefully as possible.

1. Be quick. Are you good at multitasking? Can you easily remember a list of things? Can you quickly adapt to change and new situations? The waiter must take orders, communicate with the restaurant staff and be the “face” of the restaurant for visitors. This is a difficult task, but for a restaurant to run properly, you need to be able to do it quickly and efficiently.

   Be strong. Carrying around a tray of lurching glasses and plates of fried chicken wings without ever spilling or knocking anything over is hard enough on its own, but what about doing it at the end of a long shift or while serving noisy football fans? It can be absolutely debilitating. If you are fit and healthy, being a waiter is much easier. You don't have to be a bodybuilder, but it's great if you're comfortable moving quickly and confidently through a crowded room carrying a heavy tray.

   Write legibly and know how to use a computer. If the kitchen can't read the orders you've taken, problems may arise. Tracking information and accurately recording orders are critical to the restaurant's operations. The whole process starts with you.

   • The specific restaurant will tell you the specific details and how the system works, but in general you should have an idea of ​​the basics.

Hiring

1. First, try to get a job in restaurants that will teach you the basics of the profession. Upscale downtown bistros likely won't hire waiters without experience. If you've never worked as a waiter before, some restaurant chains are a good place to start, providing the training and experience needed to land a good job with big tips. You will learn a lot about running restaurants and how to be a good waiter.

   Prepare your resume. If you don't already have one, focus on the skills needed to work in a restaurant. You must be able to communicate with visitors, work in a team and work quickly. Highlight your work experience that illustrates these traits.

   • If you've never worked before and are hoping to get a job as a waiter, you can highlight your academic achievements and teamwork (such as on a sports team) in which you performed well. Be positive and sell yourself. This is what the work is all about.

2. Talk to the manager. When you find a location hiring, ask to speak with the manager in person. A resume given to a bartender may get lost, and besides, it is not the bartender who is hiring.

   • Bring your resume and enthusiasm with you. Say that you would like to talk in detail about the position and that you are ready to start working immediately. Since much of a waiter's job consists of making a good first impression, treat getting the job like the job itself. Make a good first impression.

3. Prepare for interview questions. Preparing answers to questions you'll likely be asked during an interview will help you avoid being embarrassed by the manager and help you think ahead about your job responsibilities.

   • Some managers may ask: “What is your favorite dish from our menu?” or “If there was no fish left in the kitchen, what would you suggest as an alternative?” Familiarize yourself with a restaurant's menu in advance by using the restaurant's website or restaurant review sites.
   • Be prepared to answer tricky questions. Some managers may ask, "A customer gives you a fake ID to buy alcohol. What will you do?" or more directly: "The customer is unhappy with the food. What should you do?" Think through similar scenarios and give a thoughtful response.
   • Think of your own questions. Usually a good question like “What does it take to be successful here?” can leave a very good first impression. Managers often give candidates the opportunity to ask questions, and this chance should not be missed.

Table service

1. Approach the table with a smile and greet customers. In some restaurants it is customary to introduce yourself, in which case say your name clearly. “Good afternoon/Welcome. My name is ___. Here's your menu. Would you like to start with a refreshing drink from our bar?” Also greet visitors with a smile when they enter.

   • Maintain balanced eye contact, but do not look too closely at the visitor. This makes some visitors feel uncomfortable, and they come to the restaurant in different moods. Answer accordingly. By seating customers at a table, you can strike up a casual conversation as you take their drink order. If they are not in the mood to talk, do not insist.

2. Take orders clockwise, starting from your left. If there are children at the table, take their drink orders first, then the women's and finally the men's, going from left to right.

   • This is also a good time to discuss the dish of the day and the specials the restaurant is offering today.
   • After you've served their drinks, ask customers if they have any questions about the menu. Don't rush them unless they are late, but even then do it with gentleness. If they are ready to order, take the order clockwise, starting with the person to your left and closest to you. If they are not ready, move to the next table.

3. When the main course is served, be sure to ask:“Would you like anything else?” and give customers a second to think. Approach them again five minutes later with the question: “Are you enjoying everything?” Ask separately about the head of the table’s dish: “How do you like your steak?” Listen to their response and pay attention to their facial expressions and gestures: many people are embarrassed to complain and may blame you when it comes to tipping.

   • Bring your entire order. Never bring out a dish for one guest before others unless specifically asked to do so (this may happen if one or more members of the party plan to leave before others). In most cases, there should be no circumstances that would cause part of an order to be ready much later than another. If in a particular case you think this might happen and cause problems, briefly explain the situation and ask what the client would prefer.

4. Remove current food plates as soon as it is clear that the customer wants them cleared. Always remove all plates containing the previous dish from the table before bringing plates of the next dish.

   • Before removing plates from the table, be sure to politely ask if you can take them away. Your manner and tone should suit both the atmosphere and the client. Usually the question is: “Can I pick this up?” Don't ask this question unless the client has clearly finished eating. If the client is busy talking while he has uneaten food on his plate, do not interrupt him. Wait a moment and come back with your question.

5. When you have cleared the main course plates from the table, ask:“Do you want to see the dessert menu?” Customers can then re-order without asking for it separately. If you ask them this question, they are more likely to order dessert.

   • Before dessert, remove the bread and/or soup served before the main course from the table.

6. Accept payment. Tell customers you will prepare the invoice, give change if paying in cash, or accept credit card payment. Never ask if a customer wants change or assume that the change is your tip. Change the bills and quickly return with the change/receipt.

   • When you return to the table, thank the customers and say something like, “It was a pleasure,” “I hope to see you again soon,” or, if customers are lingering after their meal, simply say “thank you.” They may be considering a supplement.

Getting a good tip

1. Before you go to work, make sure you look presentable. Always arrive to work at least 15 minutes before the start of your shift, neatly dressed and wearing fresh clothing, clean shoes and socks. Hair should be clean and neat, nails clean, and uniform/clothing clean and modest. Avoid wearing too much makeup to look natural and fresh.

   Follow the signals. If a visitor needs something, he will start looking for you. Learn to be alert to such signals as you walk through the room, without looking closely at each table. Most clients will make eye contact to call you out. This can give them the feeling that you are paying attention to them without being pushy.

   • When the delicious food and conversation come to an end, customers will begin to look around or at the walls. This is a signal that it’s time to clear the plates from the table, offer dessert, or bring the bill.

2. Talk less. Don't bother your clients. They can't stand being watched or constantly interrupted while eating or talking, while at the same time they need something from time to time. Maintain a delicate balance.

   • Learn to quickly assess your customers' mood. If, for example, a couple is tense and perhaps arguing, now might not be the right time to ask, “Are you celebrating something today?” or other question typical for starting a conversation. If everyone at the table looks like they're having a great time and aren't eager to leave, offer drinks or coffee. If they are in the mood for a little chat with you, chat casually for a minute. Otherwise, don't interfere in their conversation.

3. Don't assume that the man will necessarily pay the bill. If at any point it becomes clear who will pay, you can place the bill on the edge of the table next to that person. Otherwise, leave the bill in the middle of the table. Always place your check face down. If it is inside a special case, place it flat on the table.

Expert advice

In this article, we will tell our readers about waiters who officially earn $8 per hour. And also about what is really hidden behind the smile of the service staff. Here are some tips on how to establish yourself as a good customer during your first visit to a restaurant or cafe.

1. Waiters are tacitly forbidden to tell the truth about any dish on the menu. Even if they know for certain that it is not fresh. If you randomly point to any item on the menu, you will be told that it is one of the most popular dishes in this restaurant.

2. If a visitor orders a cocktail that is difficult to prepare, and the waiter or bartender is simply too lazy to make it, then most likely they will tell you that they have run out of the necessary ingredients. This is done in the hope that you will order a different drink that is easier to prepare.

You can correct the situation as follows. Don't choose anything in return. Instead, order a glass of plain water. You will see that all the necessary components for your order will be found instantly. Because no waiter wants to lose money.

3. This incident was told by one of the restaurant workers in Manhattan. It's no secret that restaurant and cafe workers don't have a lunch break during which they can sit down and have a substantial meal. “From the very beginning of the working day, we were all armed with forks, which we always carried in the pocket of our aprons. Once in the kitchen, we took with them everything that was possible. Snacking this way “on the go.” When one of the visitors in the hall dropped his fork on the floor, any person from the service staff immediately with a smile offered him a “new” one, which had already been used more than once that day.”

4. A customer who starts making a fuss because his soup is cold may no longer expect good service. In some restaurants they may not only overheat this soup, but also heat up the spoon. All subsequent dishes will be served in the same style, so that such a visitor does not lose the feeling of “warmth” in this establishment.

5. When restaurants prepare treats for children, they add more sugar. Moreover, they even put it in the dough for children's pizza. Thus, children ask for more and want to visit such a restaurant again and again.
What drives the wait staff crazy?

6. When customers try to call the waiters by snapping their fingers, whistling or other similar gestures. Of course, such clients are given attention, but much less than polite people.

7. The surest way to anger the waiter is to ask for hot tea. Why? - you ask. The reason is simple. Modern technology has simplified many kitchen processes, but it has not reached the point of making tea. Just like a hundred years ago, to do this you need to boil water, cut a lemon, put honey in a jar, and prepare a teaspoon. All this needs to be put on a tray and presented to the visitor with a smile. Imagine the time and effort for a cheap cup of tea. Who will like it?
What we need to know

8. In the case when a visitor behaves extremely politely and respectfully, the waiter will sincerely do everything that depends on him for such a person. The main thing is that such a client gives a good tip. Experienced waiters immediately see open and generous people. Actually, the same as the evil and greedy.

9. As a rule, the service staff of a restaurant or cafe tries to ensure that visitors enjoy their stay. Because the tip you leave for the waiter is shared among other team members.

If one of the customers begins to express dissatisfaction without raising a scandal, then one of the restaurant workers will immediately appear at the next table. He will start adding sugar, adding pepper, salt, and changing napkins. While doing his job, he hears the visitor's grumbling and thus finds out the cause of the dissatisfaction. After that, he tells others about it.
The staff's reaction is immediate. Having the necessary information, the right people approach the grumbler and thus almost any problem is solved in a matter of minutes.
How to become a good client

10. First of all, you need to address those who serve you by name only. As a rule, when a waiter approaches you for the first time, he introduces himself. It is advisable to remember his name. And try not to use words like “girl”, “guy” or “hey you” in relation to restaurant and cafe employees. Show respect and deference, then your lunch or dinner will be truly enjoyable.

11. Trust your waiter. Say something like “Hello. This is our first time in your restaurant. We expect to spend no more than sixty dollars. What advice would you give us? Rest assured that you will receive excellent service and a decent selection of dishes.

What you need to know about tipping

12. Waiters often complain about clients who, when paying with a card, indicate the tip amount on the receipt, sign it and... take it with them. At the same time, they leave an unsigned check on the table. In this case, the waiter and others who served you that evening receive nothing.

No matter how hard we try to save money and eat exclusively at home, sometimes there is a desire to sit in a cozy cafe with friends or a loved one. We hope that our tips will help make your trip to a restaurant or cafe enjoyable for both you and those around you.

Working as a waitress can be quite stressful, even if you're already an experienced waitress. Read this article to learn how to become a good waitress. Your customers' smiles, employer satisfaction, and tips will all improve if you improve your customer service.

Steps

Efficient work

Always look presentable. If you wear a uniform, keep it in excellent condition (washed and ironed). If a uniform is not provided, wear slightly formal clothing. This will make your clients feel good (and your boss will be happier). Check your appearance periodically to make sure you don't look disheveled or that you haven't spilled anything on yourself.

• Nails should be clean and neatly trimmed.
• Wear good looking shoes (don't wear sneakers or sandals).
• Refrain from wearing perfume as some clients may be allergic to the scent of your perfume. Also try not to smoke before work or during breaks, as this can leave an unpleasant odor.
• Jewelry should not be conspicuous.

1. Learn the menu to save time when taking orders. Learn the menu in your free time if you want to avoid mistakes and delays.

   • Learn the varieties of each dish. For example, if a customer orders a sandwich, you need to know what kind of bread you can offer and what to put on it.
   • Learn which meals contain meat, dairy and common allergens such as peanuts. Be prepared to offer a similar dish, but without the ingredients the client doesn't like.
   • Before your work shift, review the list of dishes for today.

2. Politely ask the customer if he would like to order anything else. Your bosses will love you for it, and your tips will increase.

   • Learn which alcoholic drinks are high quality and expensive and offer them to your customers.
   • Always offer a snack.
   • Don't be pushy or mislead the client.

3. It will be easier for you to work if you do three things at once on the way to and from the kitchen. Collect empty dishes from tables when you go to the kitchen. On your way back, grab extra orders for all tables at once rather than carrying them one at a time.

   • If you are an inexperienced waitress and cannot remember the order, write it down directly in front of the customer (and, if necessary, make notes to yourself about what needs to be done in the next 5-10 minutes).

4. Learn to manage time correctly. Keep track of how much time has passed since the order was accepted, and also learn the amount of time required to prepare each dish. Approach each table after customers have finished eating their ordered dishes. Move quickly (but don't run) and try to maintain your pace.

   • Let the customer know how long he will wait for his order. For example, if someone orders a steak, tell them how long it will take to cook. Or if the soup has run out and the cook needs to prepare a new portion, notify the client about this and be sure to offer an alternative dish.

5. Test the dish before taking it to the customer, especially for special requests. If the dish is the way the client ordered it, you will avoid hassle.

   • If a dish is mixed up, notify the kitchen and the customer. Apologize for the delay and, if this is the practice in your establishment, offer the client something at the establishment's expense.

6. Keep in mind the preferences of most clients. For example, hamburgers are always served with ketchup, and children often drop cutlery. Learn the requests of certain categories of clients and fulfill them in advance. This way you will save time for both your clients and yourself, which will have a positive impact on the size of your tips.

   • Extra cutlery, condiment packets, and napkins can be stored in your apron pocket.

7. Don't let a bad tip ruin your mood. Never complain about bad tips when you have provided good customer service. You may get fired or develop poor relationships with the rest of the staff.

   • Some people never pay a good tip regardless of the quality of service, while others simply cannot afford to pay a good tip.

8. Don't sit idle. If you don't have clients, do something else (there's always work to be done in a restaurant). Show your employer that you can work hard and take initiative.

   • If your clients don't require attention, look at other clients. Perhaps some of them need something (while trying not to spoil relations with other service personnel).

Actions in specific situations

1. Pay attention to parents when children order. A child may order unhealthy food that is not approved by his parents. Give parents a chance to object before repeating the order.

   • If parents aren't paying attention, repeat the order loud and clear to give them another chance to change the order.
   • If parents object, tell the child, “Sorry, I can't bring this. Is there anything else I can help with?
   • If you personally don't approve of your child's choice, don't say anything. The child’s parents must make the decision (only if the child does not break the law, for example, by ordering alcohol).

2. Do not place dangerous objects near children, such as hot dishes, sharp cutlery, or other dangerous objects. In this case, place the object near your parents and get their attention by saying, “Please.”

   Serve parents with children as quickly as possible. Babies and small children are very restless, so if the order is delayed, all the restaurant's customers may suffer. Approach tables with children more often and multitask at those tables (to speed up the process).

   • Try to bring food and drinks at the same time.
   • If parents order a dish that takes a long time to prepare, offer them another dish that will take much less time to prepare.
   • This is the rare situation in which you have to bring the bill when you come for empty plates. But ask permission to remove the plate if there is food left on it.
   • Don't make your parents think you're trying to get them out quickly. They will appreciate your good and fast service, but don't go overboard with intrusive service.

3. Don't get involved in disputes over who will pay. In this case, place the bill in the center of the table, and not near one of the customers. If clients ask you to resolve their dispute, smile and tell them you'll be back later.

   Learn how to serve tea and coffee correctly, as some customers take these drinks very seriously. Ignore this advice when serving regular customers whose needs you know.

   • Tea lovers are especially concerned about the brewing process. Make sure you write down the type of tea you ordered correctly, and bring milk, lemon and sugar (just in case).
   • Do not put anything in tea or coffee without asking the customer.
   • Do not put a spoon in tea or coffee. It lowers the temperature of the drink, and some customers prefer very hot drinks.

4. Ask if customers want you to bring water if they order alcoholic drinks (this is more true in a restaurant than a bar). Many people like to dilute an alcoholic drink with water to reduce the negative effects of drinking alcohol.

   • In many countries, it is not customary to dilute alcoholic drinks with water.

5. Never place an object on the table that you have picked up from the floor. Even if it's just a menu or a salt shaker, you should replace it. Your customers don't want germs on the floor.

   Practice doing certain tasks, such as opening a bottle of wine, to become faster and more agile.

   • In most cases, waiters open a bottle of wine directly in front of the client. Once you practice this task, you will be able to open the bottle quickly and naturally.

6. If you are responsible for choosing music, lower or raise the volume to an acceptable level and choose an appropriate tune. Never play one entire music album; play different tunes to suit the tastes of all customers.

   • In the morning or afternoon in a cafe or restaurant, it is better to play calm and unobtrusive music (for example, classics).
   • In the evening, customers like to listen to more energetic music, but this largely depends on the general atmosphere of the establishment. In most cases, customers don't need very loud music because they want to talk to each other. In any case, waiters are rarely responsible for choosing the musical accompaniment during peak hours.

Quality of service

1. After clients are seated, look at them and introduce yourself. This type of start usually results in a larger tip and also gives customers the opportunity to be polite to you in the future.

   • You can also introduce yourself while handing out menus and checking that each customer has cutlery and napkins.

2. Be polite and friendly to even the worst clients to make them feel as comfortable as possible.

   • Ask customers if this is their first time visiting your restaurant. If the answer is positive, offer them your help in choosing dishes.
   • Be friendly, but don't butt into conversations between customers. Do your job and step away to give customers a chance to enjoy their meal or have a private conversation.
   • Don't forget to smile. No matter how annoying your clients or colleagues may be, put a smile on your face and do your job.
   • Never gossip about clients, even if they can't hear you. When discussing clients, do so politely and respectfully.

3. Respect the client's personal space. Never sit at the same table as a customer to record an order, shake the customer's hand (unless it is the establishment's greeting policy), or hug (unless you are close friends with the customer). The degree to which you are friendly will depend on the establishment where you work.

   If a client asks for your advice on food choices, be prepared to answer all questions or recommend your favorite dish (in each category). If a customer orders a dish that most other people in the restaurant don't like, recommend a different dish to the customer.

   • Customers love it when the best dishes are recommended to them, but don't go too far and describe the shortcomings of the dishes. Instead, recommend a dish that you personally like or that is a chef's signature dish.

4. Be prepared to accommodate any reasonable customer request. Many clients avoid eating certain foods (especially those that cause allergies). If you do not know what products the ordered dish is made from, find out and inform the client about it.

   • Never deceive customers by serving them food made from unwanted ingredients. If you cannot bring the ordered dish, just say so, and then offer the client another (similar) dish.
   • Don't question clients. Please remember that there are many reasons for changing your order: religious, vegetarian/vegan, cultural and dietary reasons. If you can replace the order, do not ask customers unnecessary questions.

5. Repeat the order out loud. Research shows that waiters who repeat orders out loud (in front of the customer) receive more tips. This will also allow the customer to correct any errors or change the order.

6. Regularly approach your clients' desks. Over time, you will learn to determine how often you need to do this. Be sure to approach the table when customers have finished eating their dish or when they are bored (or annoyed) while waiting for their order.

   • If you can, let customers know how long the food they order will take to cook.
   • Approach the table to refill customers' glasses or ask them if they would like anything else.

7. Remove plates, glasses and cutlery when customers are finished with their next dish. Always ask permission to remove a plate if there is food left on it (if there is too much leftover food, ask if everything was in order).

   • Many restaurants offer something to unsatisfied customers at the house's expense. This practice can save your tips.

8. Be friendly with regular customers. When someone sits at your tables more than once, try to get to know them. You don't have to be friends with them, but you'll likely like some of them.

   • Remember their names, favorite drinks, where they work. Make them feel like they are going to a restaurant to visit a friend - you!
   • Write down the preferences of your regular customers. For example, a client will be impressed if, on their next visit, you remember what kind of steak they like.

The key to success and profit in the restaurant business is delicious food and excellent service. And both of these points are inseparable. In the hospitality industry, chasing profit will never succeed. You should always take care of your reputation and the wishes of your customers first. And today we’ll talk about serving your Guests.

Focus on the visitor and hospitality

It is very important to please every Guest, and leaving your restaurant should leave only a good impression. Believe me, if you pay more attention to each client individually, you will see at the end of the day that you have made a good cash register.

Tipping Plan for Waiters

Many waiters set a daily income goal for themselves, and are very upset if at the end of the work shift they do not fulfill their plan, and this affects their mood and the atmosphere of the restaurant. Solving this problem is very simple - talk to your colleagues, and if you are an Administrator, then instruct your staff about planning your income not for a day, but for two weeks or a month. It’s very simple, if they fail to collect the amount in one working day, they will more than compensate for it the next, and within the framework of the set goal, everything will be in order. The good mood and motivation of employees are very important for the harmonious operation of the establishment.

There is such a concept - “Caring”. Taking care of guests is the key to success. It is very important that waiters do not get upset at the sight of empty tables, or have the temerity to show emotions regarding the fact that there are few guests in the room, or they have only one visitor to serve. They must strictly fulfill their duties for all visitors, regardless of the expected profit.

Individual approach to each restaurant visitor

The waiter must know what the target audience of the establishment where he works is, and what these people expect from the employees. It is very important to walk the line between being intrusive and having people wait 20 minutes for you in hopes of ordering desserts. There are two completely opposite groups of waiters who definitely should not work with Guests. The first group are waiters who look like robots, who smile artificially and communicate with all visitors as if they have a disk inside them, which they impartially repeat to each visitor. But the second group also does not give up, and the waiters perform their duties so diligently that a person begins to feel very uncomfortable when napkins are removed from him every 15 seconds and new items and desserts are offered from the waiter, whose smile begins to frighten more than bring good ones. emotions.

It is very important not to overdo it, but also not to turn into a sad serving machine. Find an individual approach to each guest, and knowing the target audience, you can easily compare it with the average check in your establishment and the guests will really like it. Believe me, it’s much more pleasant to be honest and attentive, receiving good tips, and at the end of the working day to feel that you did your job perfectly than to grit your teeth, serve a table with an order of one coffee, and wonder why the guest didn’t leave you anything for tea.

Remember: That sad guy at the end of the room, sluggishly sipping coffee, could come tomorrow with a big group and place a big order. Take care of him!

Don't use waiter buzzwords

Many visitors want to hear recommendations regarding the menu, and it is not worth having a dozen prepared phrases for this occasion. When asking you a question, the client wants to hear that you understand him and offer the most suitable solution for him. Communicate with visitors using as few fake smiles and tired phrases as possible: “Would you like to try our new cheesecake?” No, he won't!

“What if I ruin something if I offer the guest something that he doesn’t want at all?” The very principle of selling must necessarily include a certain percentage of refusal, which will have nothing to do with you personally as a service personnel.

Without initiative and the desire to communicate with people, you will not be able to get good recommendations and climb the career ladder.

How to sell additional dishes

The waiter's profit depends on sales. Therefore, another fear that may arise is uncertainty. “What if I ruin something if I offer the guest something that he doesn’t want at all?” The very principle of selling must necessarily include a certain percentage of refusal, which will have nothing to do with you personally as a service personnel. You should not chase a large number of sales; first of all, it is worth remembering that you do not work in a store, and visitors come to you to relax.

A very good way of selling is to offer choice. You probably have items on your menu that are not selling well. After listening to the client’s order, simply offer him a choice instead of the item he wants, the one you need to sell. Believe me, guests love it if the waiter makes recommendations. This simple method will allow you to gain the trust of your guest and gain regular customers.

If you determine for yourself that you could recommend the same thing to your friend, then you are doing everything right. Don't forget that when people ask you questions or ask for advice, they want to hear your opinion, not the sales manager. Your recommendations must be based on personal experience.

The key to successful table service is to satisfy the customer's interests, not your own. Don't try to sell a guest a dessert or a milkshake if you see that he took a beer and an appetizer for himself. This will not be logical, and the guest will be upset that he is not understood. Next time he will go to a place where he will be offered to repeat his order, or will recommend branded chips.

Working in a restaurant is teamwork

Problems with scheduling and irregular schedules that are constantly changing are usually the case in the service sector. But try not to make a big deal out of it. Your mood will affect not only your tips, but also the people with whom you will work that day.

No one wants to work under pressure with a person who will ruin the work environment and walk around with a sad face. It’s worth wondering if your schedule changes often, and maybe you’re the one person who’s quite difficult to work with.

Stay calm and relaxed

How to set a good example and gain respect among your team. The restaurant business is directly related to people and emotions. If one of the cooks is out of sorts today, or one of the waiters has family problems, this should not interfere with work. It is very important that the atmosphere in the kitchen and in the hall is light and positive; this will certainly be passed on to all employees and your guests.

How to stay calm during rush hour? Ignore the panic your colleagues will raise. Be a good example and show that even with a complete backlog and a huge number of orders, you remain a good worker. Because of one person, the entire work mood can change. Become the one who makes everyone feel good and do their job with joy. Believe me, your colleagues will be happy to follow your example.

Compliment your colleagues at a restaurant

By giving a simple compliment to the chef about his appearance, you will see how much better he will feel, and believe me, working with him will become much more comfortable. Learn to communicate with people. It's very easy to say nice things, and in return you will get a great mood and work atmosphere.

Everyone knows that a waiter's good profit does not depend on the rate, but on the tips received. This means that your income directly depends on how you serve your guests. Your income will differ significantly on quiet days, when there are not many visitors, and during rush hour. You must be prepared for this and you shouldn’t dream of writing a statement every time you have one table. In the hospitality industry, every day is different from the previous one, and you can only find out how successfully you worked at the end of the day, having received and counted all the tips.

A good waiter serves all tables equally

Experienced waiters know that they shouldn’t relax and neglect a lonely guest at a distant table. Firstly, all people share their impressions with friends, and your guest may leave a negative review about your restaurant, and directly about your service, and secondly, this is your reputation, which must always be respected, without calculating possible tips in your head.

Pessimists in the team ruin everyone's mood, be positive

Almost every restaurant or bar has an employee who is famous for his pessimism and criticism. He is always dissatisfied with profits, work, guests, his team, and so on. Such people will always have a reason to be upset and spoil the mood of others. Even when he receives good tea, he will find something to complain about.

A positive attitude will help you love your job, build great relationships with your co-workers, and gain repeat clients. You will never be able to predict how much tea you will get today or how many people will visit your restaurant, but by maintaining a good mood, you and the other staff can cheerfully survive both huge crowds and bad days.

In the restaurant business there is no point in making assumptions, and every visitor is a new story. All you need is to find an approach to the client and enjoy the fact that your recommendations were liked by the guests. Love your job, and the trust of your visitors will reward you with excellent tips.

A waiter is not just a person who brings dishes and removes dirty plates. He must know the basics of psychology and understand the art of cooking. How to be a good waiter and become a professional in your field?

How to be a good waiter?

A good waiter: professional skills

The higher the level of a catering establishment, the higher the demands placed on waiters; the visitor’s impression of the restaurant largely depends on them.

The main task of the waiter is to ensure that guests have a pleasant time. A professional in his field is well versed in the intricacies of cooking, knows the entire menu, and can recommend suitable alcoholic drinks.

A professional waiter does not separate visitors depending on their ability to pay. He is always close to the guest, but at the same time unobtrusive.

Waiter responsibilities:

• preparing tables and cutlery for the arrival of the first visitors;
• keeping the work area clean;
• welcoming guests;
• the ability to offer the visitor a dish and help with the choice;
• Receiving an order and transferring it to the kitchen, taking into account all the guest’s wishes.

The waiter must be able to set tables, know the basics of etiquette, and be able to tell the guest which utensil should be used for a particular dish. In high-level establishments, service personnel must know at least one foreign language.

The waiter's uniform and shoes must always be perfectly clean. It is not recommended to use perfume with an intense, pungent odor.

How to become a good waiter: personal qualities

Prepossessing appearance, neat appearance, clear speech, friendliness are the main qualities of a good waiter. Guests do not want to return to an establishment with indifferent staff.

Working with people requires communication skills, good intuition, and knowledge of the basics of psychology.

Requirements for a professional waiter:

• good memory that needs to be constantly trained;
• speech should not only be clear, but also rich and expressive;
• the ability to do everything with a smile, to enjoy one’s own work.

A professional waiter gets along well with colleagues, cooks, and knows how to find a common language with administrators and managers.

Working as a waiter is not only a way for students to earn extra money during the summer holidays. You can successfully build a career in this profession - many successful managers and administrators of prestigious restaurants began their careers by working as a waiter.