Proven Tips, Tools and Tactics of Great Waiters for Novices. Pt1.

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

Good communication skills

Be organized in your thinking

Socially gracious

Pleasant demeanor

Affinity for the public

Agreeable

Be part of a team

Willingness to work

Decent with math

Durability

Here's a few more tips:

Keep your uniform in excellent condition - ironed, stain-free and neat, creased pants,polished shoes. Leave personal problems at home, or at least not at work.

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.

Also have:

Pens and notepad.

Good corkscrew.

Lighter for candles, or cigarettes.

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.

On your starting day, you'll most likely be paired with a trainer from whom you'll get "the lay of the land". Probably a general tour of the unit, and other things you"ll need to know. This training period varies depending on the unit, and the level of service to which it's associated.

Information you need to learn in the form of menus, wine, beer, liquor, et. al. will be given. Take note of specialty,and non listed items as well. Some may be new to you, some not, however, don't fret, it will all come together as time passes.

While training, be aware of details as you follow your trainer.Observe the food presentation, and develop within yourself how you would best describe it. Listen for exceptions, and write them down for follow up when time permits. A lot of items/preparations may be available just not listed.

Common sense should be a guide during training. Ask questions as to where we are in the service procedure, and how you can be of assistance. Greeting a table, getting drinks, running food, clearing tables, etc.. can all be helpful and speak volumes in your favor.

Table clutter is an often overlooked part of being a waiter, especially when busy. You may or not have bussers with this responsibility. Even so, in the end it's still your territory. Clear all unnecessary items, and place settings for next course. There will most likely be an approach for clearing guests one at a time or all at once, depending on how upscale a venue it is.

Service items such as flatware, china, stemware, napkins,etc., are referred to as mis en place. Other items fall into this category as well. Wine carts, giradons for tableside cooking, decanters,caesar/house salad prep items to name a few. These may be needed at any given time, so make sure to know of 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.

Article Source: http://www.article-voip.com

For further techniques on how to be a great waiter,check out the Waiter Tips|Training blog by Brent Newby, or get more expansive waiter service basics at this website.

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