Content

• Steps
• Method 1 of 4: Acquiring the Necessary Skills
• Method 2 of 4: Hiring
• Method 3 of 4: Serving Table
• Method 4 of 4: Getting a good tip
• Tips
• Warnings
• What do you need

From Dolph Lundgren to Jennifer Lopez, many people began their careers serving restaurant tables. Working in the restaurant business is dynamic and profitable, provided the right approach and the development of the necessary skills. If you're good-looking, reliable, and good at multiple tasks at once, serving food in a restaurant can be a great opportunity in both the short and long term. Follow our general guidelines or find answers to specific questions in the sections below.

Steps

Method 1 of 4: Acquiring the Necessary Skills

1. 1 Be adorable. People come to a restaurant not only for food. A restaurant is also a definite experience, and the staff is the most visible part of that experience. Can you chat up even the most dull and uncommunicative person at a party? Do you easily feel the feelings of other people? Do you joke and smile with ease? If the answer is yes, you are qualified to serve the tables.
   • You are not required to be a pop comedian, but communication is a must.Quiet waiters are often no worse than talkative ones, they just need to communicate using facial expressions and gestures, do their job effectively and listen as attentively as possible.
2. 2 Be quick. Are you good at multiple jobs at the same time? Can you memorize a list of things with ease? Can you quickly adapt to changes and new situations? The waiter must take orders, communicate with the restaurant staff and be the “face” of the restaurant for the visitors. This is a difficult task, but for a restaurant to function properly, you need to be able to do it quickly and efficiently.
3. 3 Be strong. Carrying a tray of tilting glasses and plates of fried chicken wings without spilling or knocking over anything is tricky enough in and of itself, but how about doing it at the end of a long shift or serving noisy football fans? It can be downright exhausting. If you are fit and healthy, it’s much easier to be a waiter. You don't have to be a bodybuilder, but it's great if you feel comfortable making your way quickly and confidently through a crowded gym with a heavy tray.
4. 4 Write legibly and know how to use a computer. If the kitchen cannot read the orders you have received, problems may arise. Tracking information and legible order registration are critical in the running of a restaurant. The whole process starts with you.
   • In a particular restaurant, you will be told specific details and you will learn how the system works, but in general, you should have an idea of ​​the most basic.

Method 2 of 4: Hiring

1. 1 For starters, try to get a job in restaurants that teach you the basics of the profession. Upscale bistros in the city center most likely don't hire waiters with no work experience. If you've never worked as a waiter before, some restaurant chains are a good place to start, where you can get the training and experience you need to get a good job later with a big tip. You will learn a lot about how restaurants work and how to be a good waiter.
2. 2 Prepare a 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 as a team, and work quickly. Highlight your work experience that illustrates these traits.
   • If you have never worked before and are hoping to get a job as a waiter, you can highlight your academic success and the teamwork (for example, on a sports team), in which you excelled. Be positive and sell yourself. This is the whole work.
3. 3 Talk to your manager. When you find a place leading the recruitment, ask to speak with the manager in person. The resume handed over to the bartender can be lost, besides, it is not the bartender who hires it.
   • Bring your resume and enthusiasm with you. Tell them that you would like to talk about the vacancy in detail and that you are ready to start working immediately. Since the job of a waiter is mostly about making a good first impression, treat getting a job like the job itself. Make a good first impression.
4. 4 Prepare for interview questions. Preparing answers to questions that are likely to be asked of you during the interview will help you avoid confusion in front of the manager and will help you to think about your job responsibilities in advance.
   • Some managers may ask, "What's your favorite dish on our menu?" or “If there were no fish left in the kitchen, what would you suggest as an alternative?” Get familiar with the restaurant menu in advance using the restaurant website or restaurant description and review sites.
   • Be prepared to answer tricky questions. Some managers may ask, "A visitor gives you a fake ID to buy alcohol. What will you do?" or more bluntly, “The customer is not happy with the food.What should you do? "Think about these scenarios and give a thoughtful answer.
   • Think about your own questions. Usually a good question like "What does it take to be successful here?" can leave a very good first impression. Often, managers give candidates the opportunity to ask questions, and this opportunity should not be missed.

Method 3 of 4: Serving Table

1. 1 Walk up to the table with a smile and greet your customers. In some restaurants, it is customary to introduce yourself, in this case, clearly say your name. “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 don't look too closely at the visitor. Some visitors are uncomfortable with this, and besides, they come to the restaurant in different moods. Respond accordingly. By seating customers at a table, you can strike up a casual conversation as you take their order for drinks. If they are not in the mood for a conversation, do not insist.
2. 2 Take orders clockwise, starting on your left. If there are children at the table, first take the order for their drinks, then take the order from women and finally from men, following from left to right.
   • This is also a good time to discuss the dish of the day and the specials that the restaurant has to offer today.
   • After serving their drinks, ask customers if they have any questions about the menu. Do not rush them unless they are late, but even so, do so gently. If they're ready to order, take the order clockwise, starting with the person on your left and closest to you. If they are not ready, go to the next table.
3. 3 When the main course is served, be sure to ask: "Anything else you want?" and give your customers a second to think. Reapply them after five minutes with the question: "Do you like everything?" Ask the head of the table separately about the dish: "How do you like your steak?" Listen to their responses and pay attention to their facial expressions and gestures: many people are embarrassed to complain and may blame you when it comes to tips.
   • Bring the order in full. Never bring a dish for one guest in front of others, unless you are specifically asked to do so (this can happen if one or more group members plan to leave before the others). In most cases, there should be no circumstances due to which part of the order will be ready much later than another. If in any case you think this might happen and cause problems, briefly explain the situation and ask what the client would prefer.
4. 4 Remove the plates of the current dish as soon as it becomes clear that the customer wants to be removed. Always remove all plates of the previous dish from the table before bringing the plates of the next dish.
   • Before picking up the plates from the table, be sure to politely ask if you can pick them up. Your manner and tone should suit both the atmosphere and the client. Usually the question is: "Can I take this?" Do not ask this question unless the customer has clearly finished eating. If the client is busy talking while he has some half-eaten food on his plate, do not interrupt him. Wait a bit and come back with your question.
5. 5 When you have removed the plates from the main course, ask: "Do you want to see the dessert menu?" Customers can then reorder 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. 6 Accept payment. Inform customers that you will prepare an invoice, return the change if paying in cash, or accept a credit card payment. Do not under any circumstances ask if the client wants change, and do not assume that the change is your tip. Change the bills and quickly return with change / receipt.
   • When you get back to the table, thank the customers and say something like, “It was very nice,” “Hope to see you again soon,” or if the customers are sitting up after their meal, just say “thank you”. They may be thinking of a supplement.

Method 4 of 4: Getting a good tip

1. 1 Make sure you look presentable before going to work. Always arrive at work at least 15 minutes before the start of your shift, neat and in fresh clothes, clean shoes and socks. Hair should be clean and tidy, nails clean and uniforms / clothing clean and modest. Don't wear too much makeup to look natural and fresh.
2. 2 Watch for signals. If a visitor needs something, he will start looking for you with his eyes. Learn to be vigilant for such signals as you walk through the hall, without looking intently at each table. Most clients will make eye contact to call you. This can give them the feeling that you are paying attention to them, but without being annoying.
   • When the food and conversation are over, customers will start looking around or at the walls. This is a signal that it is time to clear the plates from the table, offer dessert or bring the bill.
3. 3 Talk less. Don't annoy customers. They hate to be watched faithfully or constantly interrupted while eating or talking, while at the same time they need something from time to time. Strike a delicate balance.
   • Learn to quickly gauge the mood of your customers. If, for example, a couple is tense and possibly quarreling, perhaps now is not the right time to ask: "Are you celebrating something today?" or another question typical for the beginning of a conversation. If everyone at the table seems to be having a great time and are reluctant to leave, offer a drink or coffee. If they are in the mood for a little chat with you, have a casual conversation for a minute. Otherwise, don't interfere with their conversation.
4. 4 Do not assume that the bill will be paid by the man. If at some point it becomes clear who will be paying, you can place the bill on the edge of the table next to that person. Otherwise, leave the score in the middle of the table. Always place your receipt face down. If it is inside a special cover, lay it flat on the table.
5. 5 Keep calm. When a client is unpleasant or rude, listen to him and talk to him calmly and openly. Remember: this is work, not personal. If the client is overtly aggressive, bothers other customers, or is clearly drunk, call the manager to let the boss figure it out.

Tips

• If your friends come to the restaurant, do not talk to them for a long time and treat them the same way as with other customers. If they don't order anything, they shouldn't stay long.
• In no case try to hide your mistake from the management, as you will only exacerbate the problem. Quickly admit your mistake and let management help you resolve the situation.
• Never approach a table if you smell of tobacco. If you have smoke breaks at work, be sure to wash your hands after that, rinse your mouth and - if possible - spray some lemon essence on your clothes to disinfect.
• If you use perfume or cologne, DO NOT use too much. The smell can be unbearable and customers will run away from the restaurant instead of going inside.

Warnings

• Don't let one mistake bother you all evening. If you let one nuisance hit you, you will make more and more mistakes. Just get it out of your head, take a deep breath and get on with it. You can talk to someone you respect. “I screwed up! I'm so sorry ”takes the mountain off his shoulders, as does the honest answer:“ You should have been here while I was doing your job! ”

What do you need

• Writing pens, tear-off pad, lighter (if smoking is allowed in the restaurant) and waiter's friend (bottle opener or corkscrew)
• Comfortable quality shoes with non-slip soles (kitchen floor can be slippery).
• If you have long hair, be sure to grab a pair of spare rubber bands for yourself or a colleague.