Expert Advice To Teach A Novice How To Be A Great Waiter.

Expert Advice To Teach A Novice How To Be A Great Waiter.

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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.

Confidence

Ability to speak well

Be organized in your thinking

Courtesy

Pleasant demeanor

Affinity for the public

Agreeable

Work with others

Available for any shifts

Basic math skills

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.

Also have:

Writing implements.

Wine opener.

A 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.

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.

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.

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.

Be aware of mis-en-place, in this case tools for performing various aspects of service. Examples would be: wine carts, decanters, coasters etc. for wine service, or items needed for french/tableside service.

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.

About the Author:
For more techniques on how to be the best waiter,visit the Waiter Tips|Training blog by Brent Newby, or get additional waiter service basics at this website. Get your own completely unique content version of this article.



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